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Chocolate zucchini muffins. Delicious homemade baked goods.
Lady Maria

Chocolate Zucchini Muffins

Moist, rich, and loaded with double chocolate, these Chocolate Zucchini Muffins are the perfect way to use up summer squash while satisfying your sweet tooth — no one will even know there's veggies inside!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 tsp ground cinnamon
  • 2 large eggs
  • 0.75 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
  • 1.5 cups shredded zucchini, squeezed dry
  • 1 cup chocolate chips

Equipment

  • Mixing bowls
  • grater or food processor
  • 12-cup muffin tin
  • wire rack
  • whisk

Method
 

  1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
  2. In a large bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and cinnamon.
  3. In a separate bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and slightly frothy.
  4. Combine wet and dry ingredients and stir just until no dry streaks remain. Do not overmix.
  5. Fold in shredded zucchini and chocolate chips evenly.
  6. Scoop batter into muffin cups, filling each about 2/3 full.
  7. Bake 18–22 minutes, or until a skewer inserted into the center comes out clean.
  8. Cool in pan briefly, then transfer to a wire rack to finish cooling.

Notes

Be sure to squeeze the zucchini well to avoid soggy muffins. You can add espresso powder to deepen the chocolate flavor, or swirl in cream cheese filling for a decadent twist!