These Chocolate Zucchini Muffins are the perfect soft, and moist chocolate muffins with hidden veggies inside. They’re perfect for breakfast, lunch, or an afternoon snack – and even the kids love them!
Summer is the season of zucchini, and if you’re sick of making regular zucchini bread, or baking it up to add to your dinner – then these chocolate zucchini muffins are the perfect solution!
These chocolate zucchini muffins are so easy to make, and thanks to the shredded zucchini they are extra moist, and have the best texture!
Why make these muffins
- Moist and Flavorful – The zucchini adds an extra layer of moisture to the muffins (along with the buttermilk) without taking away from the rich chocolate flavor.
- Kid Friendly – Even my kids love digging into one of these chocolatey muffins. And they have no idea they’re getting a little veggies with it.
- Freezer Friendly – Make a double batch, and freeze these muffins up for a chocolate treat, whenever the craving strikes.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Chocolate Zucchini Muffin Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- all purpose flour
- granulated sugar – sweetens the muffins
- unsweetened cocoa powder – gives the muffins their rich chocolate flavor, this is found in the baking aisle, and is not sweetened (not like hot cocoa mix)
- baking powder + baking soda – to give the muffins the perfect light texture
- salt – this helps balance out the sweetness
- eggs – helps bind everything together
- buttermilk – this adds fat and moisture to the muffins, you can substitute half sour cream (or plain greek yogurt) and half milk, or make your own buttermilk substitute.
- vegetable oil – also adds moisture and fat to the muffins
- vanilla extract – adds a little flavor
- zucchini – finely grate the zucchini, you can use the whole zucchini even the peel and seeds if its a small to medium zucchini. If its extra large cut out the seeds in the middle
- chocolate – use chocolate chips, or a chopped chocolate bar, whatever you have on hand
How to make Chocolate Zucchini Muffins
Step 1: Mix together the dry ingredients. Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a medium bowl and whisk them together.
Step 2: Mix together the wet ingredients. Add the eggs, buttermilk, oil, and vanilla to another large bowl and whisk them together until just combined.
Step 3: Add in the remaining ingredients. Add the dry ingredients into the wet ingredients and mix them together until combined. Add in the zucchini and chocolate and fold them into the muffin batter.
Step 4: Fill the muffin liners. Let the batter rest in the mixing bowl for 15 minutes. Line the muffin pan with paper muffin liners in every other spot. Then fill each of those spots just to the top. Sprinkle the remaining chocolate over the top of the muffins. (Let any other muffin batter continue resting if you don’t have multiple pans.)
Step 5: Bake the muffins. Bake the muffins at 425 F for 5 minutes, then with the muffins still in the oven lower the temperature to 350 and continue baking until cooked through.
Tips and Tricks:
- How to grate zucchini – Grate the zucchini using a fine cheese grater.
- Don’t overmix the batter – To avoid muffins that are dense, mix the ingredients at each step until they are just combined.
- How to get tall muffins – I used my friend Beth’s tips for how to get tall muffins, by letting the batter rest for 15 minutes, then only filling every other muffin spot, and filling them to the top (not just 3/4 full). Also by starting with a high temperature to help the muffins rise quickly, then lowering it so they don’t over bake.
- Mini Muffins – You can also use a mini muffin pan (still filling every other muffin spot), bake for the first 5 minutes at the high temperature, then only about 5-8 minutes at 350 F, or until cooked through.
Storage Instructions
Store the muffins in an airtight container lined with paper towels on the bottom, and lightly placed on top of the muffins to ensure they don’t get too wet. They will stay good for 3 to 4 days at room temperature.
Microwave the muffins for about 15 to 30 seconds to enjoy them warm again.
You can also freeze the muffins. Freeze them on a baking tray till solid, for about 1 hour, then wrap them individually in plastic wrap, then in a freezer safe bag. They can be frozen for up to 3 months. Thaw them at room temperature before serving.
These Chocolate Zucchini Muffins are such a yummy way to enjoy the flavors of chocolate, and sneak in some extra vegetables. They’re easy to make, and will be your new favorite afternoon snack!
More Muffin Recipes
If you make these Chocolate Zucchini Muffins please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Chocolate Zucchini Muffins
Ingredients
Chocolate Zucchini Muffins
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup zucchini (grated, excess moisture squeezed out)
- 1 1/2 cups semi-sweet chocolate chips (divided)
Equipment
- Large Mixing Bowl
Instructions
Chocolate Zucchini Muffins
- Add together the dry ingredients, the flour, sugar, cocoa powder, baking powder, baking soda, and salt, and whisk them together. 2 cups all purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- In another bowl, combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine well. 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 1 tsp vanilla extract
- Slowly mix the dry ingredients into the wet ingredients until just combined. A few small lumps are okay.
- Add the grated zucchini and 1 cup of the chocolate chips, and fold them into the batter. 1 cup zucchini, 1 1/2 cups semi-sweet chocolate chips
- Cover the batter and let it rest for 15 minutes.
- Preheat the oven to 425 degrees Fahrenheit. Line a muffin pan with muffin liners, in every other spot.
- Scoop the batter into the muffin tins, filling them just to the top.
- Sprinkle the remaining chocolate chips over the top of the muffins. Sprinkle with coarse sugar if desired.
- Bake the muffins for 5 minutes in the preheated oven. Then lower the temperature to 350 degrees F. (Do not open the oven, keep the muffins in the oven). Bake for another 10 to 15 minutes, or until a toothpick can be inserted in the center and comes out clean.
- Remove the muffins from the oven and let them cool in the pan for about 10 minutes. Then carefully remove them from the pan, and enjoy, or let tem continue cooling.
- Repeat with baking additional muffins, preheating the oven back to 425 F between.
- Store any leftovers in airtight container
Nutrition
These chocolate zucchini muffins were originally posted on September 23, 2011. The recipe, and photos were updated on August 23, 2024.
Aimee says
Haha, I can't believe the cat took such a big bite. Silly pip!