Chocolate Zucchini Muffins

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Chocolate Zucchini Muffins are rich, moist, and loaded with chocolate flavor—an easy way to sneak in veggies and enjoy a sweet treat!

You won’t believe these Chocolate Zucchini Muffins are made with vegetables! Rich, moist, and fudgy, these muffins are a chocolate lover’s dream—yet they’re secretly packed with shredded zucchini for added moisture and a healthy twist.

Perfect for breakfast, snacks, lunchboxes, or dessert, these muffins come together quickly and bake up with tender centers and slightly crisp tops. Whether you’re trying to use up summer zucchini or sneak veggies into your family’s diet, this easy recipe delivers decadent flavor and texture in every bite.

Ingredients:

  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • 2 large eggs
  • ½ cup vegetable oil (or melted coconut oil)
  • ½ cup granulated sugar
  • ½ cup brown sugar (light or dark)
  • 1 teaspoon vanilla extract
  • 1½ cups shredded zucchini (lightly packed, do not peel)
  • ¾ cup semi-sweet chocolate chips (plus extra for topping)

Preparation:

Step 1: Preheat Oven

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with nonstick spray.

Step 2: Mix Dry Ingredients

  • In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until combined. Set aside.

Step 3: Mix Wet Ingredients

  • In another bowl, whisk the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.

Step 4: Combine and Add Zucchini

  • Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the shredded zucchini and chocolate chips. Be careful not to overmix.

Step 5: Fill Muffin Tin

  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Top each with a few extra chocolate chips for a bakery-style look.

Step 6: Bake

  • Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.

Step 7: Cool and Serve

  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Variation:

  • Double Chocolate Muffins: Stir in ¼ cup cocoa nibs or chunks for more chocolate bite.
  • Vegan Option: Use flax eggs and dairy-free chocolate chips.
  • Add-ins: Fold in chopped walnuts, pecans, or a swirl of peanut butter.
  • Low Sugar: Reduce sugar by ¼ cup and use dark chocolate chips.
  • Whole Wheat: Substitute half the flour with whole wheat flour for extra fiber.

COOKING Note:

There’s no need to peel the zucchini—the green flecks will bake in beautifully and you won’t even taste them. Be sure to lightly squeeze out excess moisture only if your zucchini seems overly wet.

Serving Suggestions:

  • Breakfast: Serve with coffee, tea, or a smoothie for a quick start.
  • Snacks: Great for after-school snacks or grab-and-go treats.
  • Dessert: Warm slightly and serve with vanilla ice cream or a dollop of whipped cream.
  • Lunchboxes: Kid-friendly and easy to pack.

Tips:

  • Use a box grater to shred zucchini quickly.
  • Stir by hand for a softer crumb—overmixing leads to tougher muffins.
  • These muffins freeze well! Wrap individually and freeze for up to 3 months.
  • You can make mini muffins—bake for 10–12 minutes instead.

⏱️ Time Overview:

  • Prep Time: 15 minutes
  • Baking Time: 20 minutes
  • Total Time: ~35 minutes

🍽️ Nutritional Information (per muffin, approx. 12 muffins):

  • Calories: ~240
  • Protein: ~3g
  • Carbohydrates: ~30g
  • Fat: ~12g
  • Fiber: ~2g
  • Sugar: ~17g
  • Sodium: ~170mg

Nutrition may vary depending on ingredients and chocolate used.

❓FAQs

Can I use frozen zucchini?

  • Yes, thaw completely and drain/squeeze out excess moisture before using.

Can I use applesauce instead of oil?

  • Yes—replace half or all of the oil with unsweetened applesauce for a lighter version.

Can I make these gluten-free?

  • Use a 1:1 gluten-free all-purpose flour blend.

Do they taste like zucchini?

  • Nope! The zucchini adds moisture, not flavor. These muffins taste like rich chocolate cake.

How do I store them?

  • Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.

Conclusion:

These Chocolate Zucchini Muffins are the perfect blend of indulgent and wholesome. Moist, fluffy, and full of chocolate flavor, they’re a go-to recipe for using up garden zucchini while satisfying your sweet tooth.

Whether for breakfast, snack time, or dessert, these muffins are sure to become a family favorite. Sneaky veggies never tasted so good!

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