Chocolate Zucchini Muffins
These Chocolate Zucchini Muffins are rich, moist, and oh-so-good. The zucchini adds both extra nutrients and moisture, while cocoa powder and chocolate chips add a bit of rich chocolate decadence.
Have you ever baked with zucchini? These chocolate zucchini muffins are actually the first baked good I’ve made with zucchini but they definitely won’t be the last!
Inspired by my bakery style chocolate muffins, these zucchini muffins are rich, moist, and decadent. And, no – you can’t really taste the zucchini.
Baking with zucchini is actually a sneaky way to add extra moisture into muffins, breads, etc. Plus it adds some extra nutrients because it is a vegetable, after all.
Bake these in a muffin tin, freeze them, then thaw on busy mornings! It’s the perfect way to use up extra zucchini, especially during zucchini season, AND eat vegetables for breakfast!
Chocolate lovers will enjoy the decadent chocolate flavor and soft texture of these delicious muffins!
Why You’ll Love These Chocolate Muffins
These may become my new go-to muffins for any chocolate craving. Here’s why.
- Made with easy-to-find ingredients. The majority of ingredients are pantry staples so as long as you have zucchini and cocoa powder, you likely already have everything you need.
- Super easy prep. The most time-consuming part of preparing these muffins is giving the batter time to rest.
- Great way to use up zucchini. Keep this recipe on hand for those summer months when the garden is overflowing with zucchini.
- Super soft and moist. These muffins are SO moist, thanks to the zucchini as well as the buttermilk and oil. It makes them feel even more decadent!
This easy muffin recipe is made primarily with pantry staples, plus zucchini and chocolate. You will fall in love with our double chocolate zucchini muffins!
- All-purpose flour
- Natural unsweetened cocoa powder – Infuses every bite of the muffins with rich chocolate flavor.
- Granulated sugar
- Baking powder & baking soda
- Salt – Helps to balance out the sweetness of the muffins.
- Buttermilk – Buttermilk adds fat and moisture to the muffins.
- Vegetable oil – Like the buttermilk, oil helps keep the muffins nice and moist.
- Vanilla extract
- Zucchini – It’s important to finely grate the zucchini for this recipe, not chop or dice it.
- Semi-sweet chocolate chips – I used regular chocolate chips and chocolate chunks for a variety in texture. You can also try dark chocolate chips or milk chocolate chips.
How to Make Chocolate Zucchini Muffins
These rich, moist zucchini muffins come together in just a few easy steps. Scroll down to the recipe card for the full instructions.
Grate the zucchini. Finely grate the zucchini with a cheese grater or box grater.
Combine the dry ingredients. Mix the dry ingredients with a spoon. Set aside.
Combine the wet ingredients. In a separate large bowl, combine the eggs, buttermilk, oil, and vanilla extract.
Mix the ingredients. Gradually mix in the dry ingredients and the shredded zucchini. Stir just until combined. Fold in 3/4 cup of the chocolate chips.
Allow the muffin batter to rest. Cover the bowl with a clean kitchen towel. Let it rest for 15 minutes while you preheat the oven.
Fill the muffin liners. Divide the batter into 12 muffin liners, filling them all the way to the top.
Add more chocolate chips. Press the remaining chocolate chips into the tops of the muffins and add sanding sugar if desired.
Bake. Bake for 7 minutes, then reduce the temperature to 350F, and bake for 12 to 14 minutes. Cool in the pan.
Here are a few common questions about baking with zucchini.
Do I need to peel the zucchini? No, the skin on zucchini is very soft, so it does not need to be peeled.
Do I need to squeeze the moisture from the zucchini? No, there’s no need to squeeze the grated zucchini to remove the excess moisture. In fact, that moisture is important to keep the muffins moist as they bake.
What should I use to grate zucchini? The easiest way to grate zucchini is using a cheese grater.
To make gluten-free chocolate zucchini muffins, replace the flour with with a one to one gluten free flour mix. I recommend King Arthur’s Measure for Measure Gluten Free Flour.
Tips for the Best Chocolate Zucchini Muffins
Here are a few things to keep in mind for bakery-style chocolate zucchini muffins.
- Let the batter rest. This is key to making sure that the muffins rise nice and tall in the oven.
- Use all of the batter. Yes, all of the batter will fit into 12 liners! It seems like a lot but using all the batter helps produce those bakery-style muffin tops.
- Don’t open the oven when you reduce the heat. When you turn down the heat to 350, resist the urge to peek inside the oven. Wait until they’re almost done to open the oven and check their doneness.
How to Store Homemade Muffins
Muffins can be stored at room temperature for about 3 days in an airtight container. They’ll last an extra day or two in the fridge too. Just let them come to room temperature before serving.
Can I Freeze Zucchini Muffins?
Yes, these chocolate zucchini muffins freeze well. You’ll want to wrap them individually in plastic wrap. Sometimes, I’ll wrap two together, with the bottoms of the muffin liner touching, since I usually want to pull two from the freezer at a time. Wrap them tightly in plastic wrap then place them in an airtight container or freezer-safe bag.
Thaw on the counter to room temperature or pop them in the microwave for 15-second intervals until warmed.
More Easy Muffin Recipes
Chocolate Zucchini Muffins
- 2 cups all purpose flour, 240 g
- ⅔ cup natural unsweetened cocoa powder
- 1 cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ finely grated zucchini
- 1 ½ cups semi-sweet chocolate chips, divided (I used regular and chunks)
- Use a cheese grater to finely grate the zucchini. Set aside.
- In a mixing bowl combine the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt. Stir with a spoon to combine and set aside.
- In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula or beat with electric mixer on low for 30 seconds.
- Gradually mix in the dry ingredients and grated zucchini, mixing just until combined. Using a spatula, fold in 3/4 cups of the chocolate chips. The remaining chocolate chips will be added to the tops of the muffins. The batter will be very thick!
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- Line a muffin pan with 12 muffin liners. Fill the liners to the top with batter. Yes – to the top! You might think there is no way to fit all the batter in 12 liners, but keep dividing the batter among the cups and fill the liners FULL! Use a butter knife to smooth the tops of the muffins if lumpy.
- Press the additional 3/4 cup of chocolate chips on top of the muffins and sprinkle with sanding sugar.
- Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan.