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Chocolate zucchini muffins. Moist, delicious, and guilt-free indulgence.
Lady Maria

Chocolate Zucchini Muffins

Moist, rich, and loaded with chocolate flavor, these zucchini muffins are the perfect guilt-free treat — a hidden veggie gem that’s freezer-friendly, family-approved, and irresistibly tender!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 160 g all-purpose flour (or gluten-free blend)
  • 45 g unsweetened cocoa powder (Dutch-processed preferred)
  • 80 g granulated sugar
  • 80 g brown sugar (light or dark)
  • 2 large eggs (room temperature)
  • 80 ml vegetable oil (or coconut oil)
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 150 g shredded zucchini (do not squeeze out moisture)
  • 100 g semi-sweet chocolate chips (or variety of choice)

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • whisk
  • box grater
  • ice cream scoop (optional for portioning)
  • measuring spoons and cups
  • wire rack

Method
 

  1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
  2. In a large bowl, whisk flour, cocoa powder, sugars, baking soda, baking powder, and salt.
  3. In another bowl, whisk eggs, oil, and vanilla until smooth and combined.
  4. Pour wet ingredients into the dry and mix until just combined. Avoid overmixing.
  5. Fold in shredded zucchini and chocolate chips until evenly distributed.
  6. Divide batter among muffin cups, filling each about 2/3 full.
  7. Bake for 18–20 minutes or until a toothpick comes out with a few moist crumbs.
  8. Cool in tin for a few minutes, then transfer muffins to a wire rack to cool completely.

Notes

Use a silicone muffin pan for easy release. Don’t overmix the batter, and no need to squeeze out the zucchini — that moisture gives the muffins their incredible softness. Cool slightly before eating for best flavor and texture.