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Chocolate Zucchini Muffins | Chocolate zucchini muffins are loaded with chocolate, chocolate chips and plenty of zucchini! Shredded zucchini makes these chocolate muffins so moist and crazy delicious. #muffins #chocolate #easyrecipes
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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.
Course bread, Muffins
Cuisine American
Keyword chocolate chip zucchini muffins, chocolate zucchini muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 371kcal
Author Jessica - Together as Family

Ingredients

  • ½ cup canola or vegetable oil
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 teaspoons vanilla extract
  • cups finely shredded zucchini (about 2 zucchini)
  • 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. 
  • 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. 
  • 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". 
  • 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. 
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. 
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. 
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. 
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: 371kcal | Carbohydrates: 51g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 179mg | Potassium: 170mg | Fiber: 3g | Sugar: 36g | Vitamin A: 140IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg