Chocolate Chip Zucchini Muffins are the best way to use up fresh zucchini! Soft, super moist, and full of rich chocolate flavor thanks to mini chocolate chips and cocoa powder. These chocolate zucchini muffins bake up perfectly each time and they have almost 2 cups of shredded zucchini inside.
For another delicious zucchini recipe be sure and also make my Lemon Zucchini Bread recipe.Â
Chocolate Chip Zucchini Muffins Recipe
Muffins are one of my favorite things to make in the kitchen. Besides these amazing chocolate zucchini muffins, my family also loves these cinnamon banana bread muffins and these chocolate chip banana muffins too.Â
I have never had a batch of these chocolate chip zucchini muffins turn out bad. I love tried & true recipes that you can count on!
And trust me when I say that kids won't even care that there is almost 2 cups of shredded zucchini in these muffins.Â
Ingredients Needed
Here is the list of ingredients that you will need to make these muffins. I also share some tips that will hopefully make it easy for you to replicate this recipe in your own kitchen.Â
- Canola Oil or Vegetable Oil - Either one will work, however, I always use canola oil when a baking recipe calls for oil.Â
- Large Eggs
- Granulated Sugar
- Light Brown Sugar
- Vanilla Extract - For the best, authentic flavor, use pure vanilla extract and not imitation.Â
- Shredded Zucchini - Shred the zucchini, using a cheese grater, on the fine side of the grater. It's best to finely shred the zucchini rather than shred it into larger and thicker chunks. It hides better when it's finely shredded.
- All-Purpose Flour - This can easily be substituted with a 1:1 gluten-free flour mix if wanted.Â
- Unsweetened Cocoa Powder
- Baking Powder
- Baking Soda
- Salt - I use table salt but sea salt is another good option.Â
- Miniature Chocolate Chips - One entire bag is what you need! I love the small bits of chocolate through every bite of these muffins, which is why using the mini chocolate chips is preferred.Â
How To Make Chocolate Chip Zucchini Muffins
Using shredded zucchini in baked goods is one of the best ways to add tons of moisture and richness without all the calories and fat. And, you really can't tell that these muffins are loaded with zucchini. Learn how to make this recipe below with the easy steps. Be sure and go to the bottom of the page for the full recipe card with ingredients and detailed instructions with tips.Â
- Preperation : Preheat oven to 350 degrees F. Prepare a 12-cup muffin pan by lining each with cupcake/muffin liners.Â
- Wet Ingredients : Mix up a simple 'wet ingredients' mixture which is canola oil, sugar, brown sugar, egg, and vanilla extract. Add the shredded zucchini and stir gently to combine.Â
- Dry Ingredients : In a separate bowl, whisk the 'dry ingredients' together. All-purpose flour, cocoa powder, baking powder, baking soda, and salt.Â
- Combine : Dump the dry ingredients into the wet and gently stir together until combined.Â
- Chocolate Chips : Add the bag of miniature chocolate chips and stir.Â
- Bake : Evenly divide the batter between the 12 muffin cups. Each muffin cup should be about ¾ of the way full. You may have to make more than 12 muffins, depending on the size of the muffin wells in your pan. Bake and enjoy!
Tips For Success
- Zucchini Tips :Â If the zucchini is really 'juicy' after shredding, go ahead and take a paper towel and just blot it dry to remove any excess liquid before adding it into the muffin batter. Zucchini is supposed to provide moisture so you want it wet, but you don't want it dripping wet and creating a pool of zucchini juice. Also, make sure that you use the finer/smaller side of the cheeses grater to shred the zucchini. These muffins are much better when the zucchini is shredded very finely. It hides better and the texture seems better too.Â
- Muffin Cups : You will fill up the muffin cups almost to the very top. These muffins bake up perfectly round and puffy. All muffin wells, in the muffin/cupcakes pans, seem to be different sizes. If needed, bake up a few additional muffins if you have extra batter. I have linked the pan that I use down below in the recipe card, and I get 12 muffins from it. You don't want to overfill them, but they should be filled to right before the full.Â
- Chocolate Chips : For a pretty muffin save about ¼ cup or more of the miniature chocolate chips to sprinkle on top of the muffins before baking. The mini chocolate chips are recommended in this recipe because you get lots of chocolate bits throughout the entire muffin.Â
- Use Muffin Liners : This helps prevent the edges and sides of the muffin from getting too browned while baking. I also think it helps cook the muffins more evenly when you have that barrier between the pan and muffin batter. I have linked the liners that I love down below in the recipe card.Â
Chocolate Chip Zucchini Muffins FAQ's
- How to Store Leftover Muffins
- Store any leftover muffins, inside an air-tight container or large Ziploc bag, on the counter at room temperature.Â
- If you prefer cold muffins then they can also be stored in the fridge.Â
- Leftover will stay good for 3-4 days.Â
- Can I Freeze Muffins?
- Yes, you can! Prepare the muffin batter and bake as directed. Once they're cooled to room temperature, wrap each muffin in plastic wrap or tin foil, and place the wrapped muffins inside a gallon sized, Ziploc freezer safe bag.Â
- Freeze for up to 2 months.Â
- How To Make These Healthier
- You can use applesauce instead of oil to reduce calories and fat in this recipe. I have never done this myself, but I know using applesauce is a great sub for oil.Â
- If you're unsure, try just using half applesauce + half oil and see how you like it.Â
More Muffin Recipes You'll Love
- One Bowl Applesauce Muffins
- Cinnamon Roll Muffins
- Blueberry Muffins
- Cinnamon Sugar Donut Muffins
- Mini Chocolate Chip Muffins
- Banana Zucchini Muffins
Chocolate Chip Zucchini Muffins
Chocolate Chip Zucchini Muffins are the best way to use up fresh zucchini! Soft, super moist, and full of rich chocolate flavor thanks to mini chocolate chips and cocoa powder. These chocolate zucchini muffins bake up perfectly each time and they have almost 2 cups of shredded zucchini inside.
Equipment
Ingredients
- ½ cup canola or vegetable oil
- 2 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla extract
- 1½ cups finely shredded zucchini (about 2 zucchini)
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 bag (12 oz) miniature chocolate chips
Instructions
- Heat oven to 350° F and place cupcake liners in a 12-cup cupcake/muffin pan. Or you can spray it well with cooking spray.* I recommend using liners
- Add the oil, eggs, sugar, brown sugar, and vanilla extract into a large mixing bowl. Mix well with a whisk until combined.Â
- Add in shredded zucchini and mix gently with a wooden spoon or spatula.
- In a separate bowl, add the flour, cocoa powder, baking soda, baking powder, and salt. Mix together with a whisk to break up any clumps.Â
- Dump dry ingredients into the wet ingredients and mix together with a wooden spoon or spatula.
- Add in the bag of mini chocolate chips and stir to combine. * If wanted, reserve some mini chocolate chips to sprinkle on top of the muffins before baking. This is not necessary, it just makes them "pretty".Â
- Divide muffin batter evenly between the 12 muffin liners. Each will be almost filled to the top. * If you reserved some mini chocolate chips for the tops, go ahead and sprinkle those on before baking.
- Cook for 20-25 minutes or until the tops are rounded & puffy, and a toothpick inserted into the center comes out clean.
- Let cool in the muffin pan for about 10 minutes and then remove the muffins to a cooling rack. I love eating one of these warm!
Video
Notes
Zucchini Tips : I would suggest grating the zucchini really finely. I just use the fine/smaller side of my cheese grater and that works really well. The texture of the muffins is much better with smaller, finer shredded zucchini bits.Â
You can either peel the zucchini skin off or leave it on. I always peel the zucchini off when I make these muffins, but it's up to you.Â
No need to drain or dry the zucchini. You want some moisture from the shredded zucchini. If the zucchini is really wet, then take a paper towel and dab at it to remove some of the excess moisture. No need to completely drain it and wring it out.Â
Tip : I like to use a large cookie scoop to help evenly put the batter into the muffin wells. I have linked the one I use above in the recipe card.Â
This recipe has been updated with additional helpful text, updated pictures (old ones are still there), and republished. The recipe has not changed.
Nutrition
Calories: 371kcalCarbohydrates: 51gProtein: 5gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 35mgSodium: 179mgPotassium: 170mgFiber: 3gSugar: 36gVitamin A: 140IUVitamin C: 3mgCalcium: 69mgIron: 2mg
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It is so delicious. I love chocolate and now can combine it with zucchini. I think its taste so good. Thank you for your recipe 🙂
You're welcome Calie! Chocolate + zucchini is so good. I hope you get a chance to try these 🙂 Thanks for stopping by and commenting!
Do these need to be refrigerated?
I have never refrigerated them but it would be fine if you did.
I made them with honey subbed in for the white sugar and I added cinnamon and they are delicious with a good consistency. Will make again
Came across this on Pinterest and thought I’d give them a try... they’re delicious! I did however sub out the 1/2 cup oil for 1/2 cup unsweetened applesauce.
My 8 year old who despises any form of vegetables loved these (you can hardly see the zucchini since it’s finely grated and hidden in because of the chocolate).
Will definitely be making these again
My kids don't even know there are veggies in these muffins either! I like your idea of subbing some oil with applesauce. I may just have to try that next time I make these. Thanks for coming back to leave your feedback.
Do you recommend squeezing any of the liquid out of the shredded zucchini before adding to the other ingredients? Or is that even necessary? Thanks!
I never do this but if your shredded zucchini is noticeably watery then maybe blot it with a paper towel. The batter before adding the zucchini is rather thick, and once you add the "wet" zucchini it moistens it up perfectly. So unless your shredded zucchini is making pools of juice/liquid then I would just add it straight in the batter. I hope that helps 🙂
Amazing! I did drain my fresh zucchini a hit as it was in a puddle in the bowl Kids were very hesitant as I made them help grate fresh zucchini...but they both loved them! Anyone used almond flour or anything else similar?
I subbed spelt flour and it worked fantastic!
can these be made without the cocoa powder ? i know they won't look chocolatey but would they taste ok?
Possibly? I have never done this so I can't say for sure. I am thinking it would be fine if you left out the cocoa powder.
You'd need to add more flour I think?
These are great. Easy recipe. Shredded the zucchini and ran with it. . Very tasty. Never used shredded zucchini before. And the chips on top do make them pretty. Keeping this one!
So happy to hear this! We love these muffins. Thanks so much for leaving your review 🙂
Made exactly as written. Very good. Moist and flavourful! Definitely keep this recipe to make again and again.
Made this for my grandchildren!!! This is their new favorite muffin recipe!! Mixes up quickly and so easy to put together!! Love these!!!
Thank you! SO glad your grandchildren loved these.
Since I have recently been diagnosed with diabetes, I substituted the white sugar with stevia instead and used unsweetened applesauce instead of the oil and they are absolutely delicious. Will make them again....because there is no oil the stick to the cupcake liner, any suggestions....maybe cooking spray can help?
Yes, I would definitely use cooking spray to help the muffins not stick. You can use cupcake liners but be sure and spray the liners with cooking spray.
I love this recipe!! Bur I skip the cup cake liners and go for my spring form cake pan. Which makes it really easy to get the cake out.
These were delicious!!! Followed recipe to a 'T' and had really good results 🙂
I’m not huge on muffins but I’m debating trying this recipe out for a friend that is on a diet. Do you think they would taste good with a cream cheese frosting? Are they moist enough to interpreted as a cupcake?
They are definitely moist. Even my kids eat them like it's dessert 🙂 You could try a cream cheese frosting but honestly, I think it would over power the muffin and be really sweet.
Thank you for this recipe! We grew our first Zucchinis this year and made these! I substituted the flour for King Arthur Gluten Free flour and I added plant based chocolate protein powder and they came out great! I have a kiddo who is GF so I'm always looking for things that can still feel like a treat but meet her needs, and that the whole family will eat, this did the trick!
This looks delicious, thank you for sharing!
This recipe is A M A Z I N G !!! I had a few extra zucchini from another recipe for dinner, so I decided to make a zucchini desert and these definitely checked that box! Took just a few ingredients which most people have in the cupboards and moments to mix up! So delicious-I just shared some with my sister who’s going through chemotherapy and having issues with textures - she’s LOVED them!
I made these this morning and they are delicious! Hubby and I had to eat one while they were warm. Very moist. I may add a few nuts the next time I make them.
Very simple to make and they are SO yummy! No one knew there was zucchini in them. These yummy, chocolatey muffins didn't last long around here!
My whole family loved these and I love that the recipe was easy enough for my 12 yr old to followit.
Yay! Good for your 12 year old for making these. That's awesome.
These look delicious! Can I sub butter for the oil?
You could try? I have never done that in this recipe so I can't say for sure.
Have made these muffins twice. Used regular chocolate chips because that is what I had. Super easy and super delicious! Thanks for sharing your recipe.
I made these today with zucchini from our garden. They are moist and delicious. My 4 year old granddaughter loved them as we all do! I will definitely make these again! I
I made these with zucchini from our garden. They are moist and delicious! Even my 4 year old granddaughter likes them, as we all do! The only change I made was to add walnuts. I will definitely make these again.
Very easy, delicious recipe. I made it in a loaf tin.
My son loves these muffins and he is a very picky eater. I use special dark cocoa because it hides the zucchini (he would not eat them if he knew they were in there). I did mini muffins for our last batch baking them for 10 minutes and they were perfect.
Best zucchini chocolate chip muffins ever
.. Made with all purpose GF flour too...
Love to hear that the recipe works with GF flour. Thanks for your comment!
how long should i bake these in a mini muffin pan?
I would suggest starting to check them at around 10 minutes and add time as needed until an inserted toothpick comes out clean.