Zucchini Chocolate Muffins
Moist, rich Chocolate Zucchini Muffins are packed with shredded, fresh zucchini and chocolate chips! An easy and delicious way to sneak veggies into a chocolatey treat!
EASY HOMEMADE CHOCOLATE MUFFINS
I may not be the best vegetable gardener, but I can grow some good zucchini and yellow squash… and well, maybe some cucumbers and tomatoes too. That’s about it – ha! They pretty much grow themselves. So, anytime I have an abundance of zucchini from the garden I love to whip up a batch of Zucchini Chocolate Muffins. Plus, if you’re worried about it, you don’t really see the zucchini pieces and you don’t taste them at all. They just add incredible moistness to the muffins.
I made this recipe using gluten free flour and dark chocolate chips. I made both mini muffins and regular cupcake size. So yum!! Already ate two minis!!
– Sarah
FREQUENTLY ASKED QUESTIONS:
Zucchini adds incredible moisture to muffins without changing the flavor. It blends right into the batter, making your baked goods soft and tender while sneaking in some extra nutrients like fiber, potassium, and vitamin C. It’s the perfect way to make muffins feel a little healthier.
The best way to squeeze out the liquid from your shredded zucchini is to place all of the zucchini in a cheesecloth in a bowl and then wring it out until no more liquid comes out of it. It should be almost dry, and only the tiniest bit moist, before adding to the batter.
Absolutely not. This recipe works beautifully without eggs.
No, this is optional, but does make the muffins look better and have a more chocolatey flavor.
This recipe makes 14 muffins. Most standard muffin tins only hold 12 muffins so you’ll have two that you’ll need to bake after the other ones are done.
You will know when these Chocolate Chip Zucchini Muffins are done baking when you stick a toothpick in the center of one and it comes out clean, or with a few dry crumbs.
Store at room temperature in an airtight container for 3-4 days. Any longer and the muffins may start to dry out. They can be frozen.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all purpose flour
- granulated sugar
- light brown sugar – I like the combination of the whit and brown sugar. It just adds a stronger depth of flavor.
- baking powder – yes, we are using both baking powder and baking soda.
- baking soda
- unsweetened cocoa powder
- milk – try to use a milk with some fat in it. This is always going to produce the best muffins.
- vegetable oil – or a different oil of your choice.
- vanilla extract
- zucchini– finely shredded, squeezed, and drained. You measure after it’s been squeezed and drained.
- semi sweet chocolate chips – you don’t have to add chocolate chips if you don’t want but why not?!
HOW TO MAKE ZUCCHINI CHOCOLATE MUFFINS:
Preheat the oven to 350℉ and line a muffin tin with liners. If your zucchini is not shredded and squeezed yet, do that now. Then stir together all of the dry ingredients, the flour, sugars, baking powder, baking soda, and cocoa powder, in your bowl. Then make a well in the middle and add in the milk, vegetable oil, vanilla, and shredded zucchini.
Stir well and then fold in the chocolate chips. Pour about ¼ cup of the batter into each muffin liner of your muffin tin, add some chocolate chips to the top of the batter, and bake for about 20-25 minutes, or until a toothpick comes out clean.
Repeat step 4 until there is no more batter and all muffins are made. Allow to cool before enjoying!
CRAVING MORE RECIPES?
Zucchini Chocolate Muffins
Ingredients
- 1 ½ cups all purpose flour
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅓ cup unsweetened cocoa powder
- ⅓ cup milk
- ⅓ cup vegetable oil (or oil of your choice)
- 1 teaspoon vanilla extract
- 1 cup zucchini, finely shredded, squeezed and drained (measured after squeezed and drained)
- 1 cup semi sweet chocolate chips (plus more to top)
Instructions
- Preheat the oven to 350℉ and line a muffin tin with liners. If your zucchini is not shredded and squeezed yet, do that now.
- In a large bowl, stir together 1 ½ cups all purpose flour, ½ cup granulated sugar, ¼ cup packed light brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and ⅓ cup unsweetened cocoa powder.
- Then make a well in the middle and add ⅓ cup milk, ⅓ cup vegetable oil, 1 teaspoon vanilla extract and 1 cup zucchini, finely shredded, squeezed and drained. Stir well and then gently fold in 1 cup semi sweet chocolate chips.
- Pour about ¼ cup of the batter into each muffin liner of the muffin tin, add some chocolate chips to the top of the batter (optional), and bake for about 20-25 minutes, or until a toothpick comes out clean.
- Repeat step 4 until there is no more batter and all muffins are made.
- Allow to cool before enjoying!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- No, there are no eggs in this recipe.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Very good & very moist!
I forgot to add in my previous comment that since I’m lactose intolerant, I substituted unsweetened almond milk. Still delicious!
Thanks so very much Sarah! I love hearing that you were able to really adjust this for your diet!
I made this recipe using gluten free flour and dark chocolate chips. I made both mini muffins and regular cupcake size. So yum!! Already ate two minis!!