These Chocolate Zucchini Muffins are truly one of the best zucchini recipes you'll try! They are incredibly soft, fluffy, and decadently filled with dark chocolate chips. Plus, it’s a breeze to make—just mix everything in one bowl!
Do zucchini and chocolate go together? Surprisingly well! The mild, slightly sweet flavor of zucchini beautifully complements the richness of chocolate, creating amazing baked goods like cakes, brownies, and muffins. The zucchini adds moisture and a tender texture, while the chocolate delivers a decadent touch.
For these chocolate zucchini muffins, I rely on my favorite method of incorporating grated fruits or vegetables into the batter, similar to what I do with apple cinnamon muffins.
The zucchini improves the texture, making the muffins irresistibly moist, while the chocolate chips add a touch of decadence. You could easily call these double chocolate zucchini muffins!
This recipe closely resembles the zucchini blueberry muffins, with both being effortlessly made in a single bowl. The key difference here is the addition of rich chocolate and chocolate chips, replacing the lemon and blueberries for a decadent twist.
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Why you'll love it?
- Perfectly rich and indulgent taste
- Soft, fluffy and moist
- Easy one bowl muffin recipe
- Not overly sweet
- Freeze friendly
- Utterly indulgent
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Zucchini - You’ll need 1 and ½ cups shredded from about 1 large zucchini.
- Cocoa powder - As in all my cocoa powder recipes, I like to Hersheys 100% cocoa.
- Chocolate chips - You’ll need ½ cup of semi-sweet chocolate chips for these chocolate zucchini muffins. I like to sprinkle a few additional chocolate chips on top of the batter before baking. This not only enhances the muffins’ visual appeal but also adds a luxurious burst of chocolate in every bite. Have more chocolate chips? Find creative ways to use them in the round up post of recipes using chocolate chips.
- Flour - Regular unbleached all purpose flour, an in all muffin recipes.
- Sour cream - I prefer using sour cream for its exceptional texture, but plain yogurt is also a great alternative.
- Leavening - Both baking powder and baking soda is used for maximum lift.
- Oil – A neutral tasting oil like vegetable oil, keeps the chocolate zucchini muffins moist.
- Egg - You’ll need two eggs to help with binding.
- Sugar - I use a blend of brown sugar and white sugar in this recipe. The brown sugar adds delightful caramel notes that complement the chocolate and enhances moisture, while the white sugar maintains a balanced sweetness without altering the overall flavor.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Step 9 - Divide the batter into a paper lined muffin pan and top with more chocolate chips. Bake in a preheated 350 degree oven for about 25 minutes.
How to store?
Like the chocolate avocado muffins with chocolate chips, these are especially amazing when served warm, with the chocolate chips partially melted and ooey-gooey for the ultimate indulgence. However, they can be stored at room temperature for up to 2 to 3 days or frozen for up to 2 months.
Helpful tips
- Don’t squeeze out the moisture from the zucchini. It contributes to the incredible softness of the chocolate zucchini muffins.
- Grate your zucchini using the coarse side of your box grater.
- Use Hersheys 100% cocoa and not unsweetened.
More muffin recipes
Chocolate Zucchini Muffins
Ingredients
Wet ingredients
- 2 eggs large
- ½ cup packed light brown sugar
- ½ cup sugar white
- ½ cup vegetable oil
- ½ cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
Dry ingredients
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Additional ingredients
- 1 ½ cups grated zucchini about 1 large or 2 medium
- ½ cup semi sweet chocolate chips plus more for topping
Instructions
- Pre heat oven to 350°F and line a standard muffin pan with 12 paper liners.
- Add all wet ingredients into a large bowl and whisk until thoroughly combined.
- Place a sieve over the bowl. Pour all the dry ingredients into the sieve, then softly tap or shake it until all the dry ingredients are sifted into the bowl. Use the back of a spoon to break up any lumps of cocoa powder as you go.
- With a rubber spatula, gently fold the batter until half of the flour mixture is incorporated.
- Add the grated zucchini and chocolate chips. Continue folding until the batter is uniformly mixed. Be careful not to overmix.
- Divide the batter into the prepared muffin pan, place more chocolate chips on top.
- Bake for about 24 to 27 minutes or a tooth pick inserted in the middle comes clean. Place pan on a wire rack to cool completey.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Rachel
These muffins were amazing, it's a keeper!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡