Chocolate zucchini muffins are moist, tender, and chocolatey- the perfect summer treat for using up that garden zucchini! Enjoy a chocolate muffin with your morning coffee or as a less sweet dessert.
Recipe summary
Flavor/texture: Rich, chocolatey, and moist
Yield: 14 muffins
Freezes well. Zucchini muffins freeze and thaw beautifully and keep for up to 6 months, so they're perfect for meal prepping and quick snacks.
Make a bread loaf instead: Chocolate Zucchini Bread
More muffins: Carrot Zucchini Muffins, Pumpkin Zucchini Muffins, and Applesauce Zucchini Muffins
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Ingredients and substitutions
- Zucchini - You'll need 220 grams or 1.5 cups of finely grated zucchini. Do not drain or squeeze the liquid from your zucchini - the liquid adds moisture to your muffins. For this recipe, you'll need about 1 to 1.5 medium or 2 small zucchini.
- Granulated sugar - Adds sweetness and moisture to your muffins. These muffins are lightly sweetened as written. If you'd like a sweeter dessert muffin, the sugar can be increased by ¼ cup.
- Vegetable oil - Adds moisture to your muffins.
- Eggs - Add moisture and structure to your muffins.
- Vanilla extract - Adds depth of flavor to your muffins.
- All-purpose flour - Adds structure to your muffins. I have not tested this recipe with other types of flours, so I don't suggest making any substitutions. Baking is an exact science, and altering main ingredients can change the density and texture of your muffins. Instead, search for a recipe that includes the flour you'd like to use.
- Cocoa powder - I've written this recipe to use natural cocoa powder. Natural cocoa powder is more acidic than Dutch cocoa powder. When paired with the listed leavening agents, you'll get the proper rise.
- Leavening agents - This recipe uses both baking soda and baking powder. They cannot be substituted for one another - you'll need both for the proper lift.
- Chocolate chips - The chocolate chips are optional, but add nice melty pockets throughout the muffins. Feel free to use milk chocolate, semi sweet chocolate, white chocolate, or peanut butter chips for a unique flavor.
How to make chocolate zucchini muffins
- Mix wet ingredients in a large bowl.
- Sift dry ingredients in a separate bowl, then slowly add to wet ingredients and stir to combine. Add chocolate chips last, stirring to incorporate.
- Divide batter between 14 muffin liners.
- Bake until centers pop back when gently pressed.
Heather's Top Tip
Use an instant-read thermometer to test the doneness of your zucchini bread. Quick bread is done when it reaches 200 to 205F in the center. This ensures your bread is perfectly baked, not doughy or dry.
Tips and tricks
Grating zucchini for muffins - I recommend shredding zucchini using the small or "fine" side of a box grater. The smaller pieces melt right into the zucchini muffins as they bake. A larger grate will work but adds a noticeable texture to your finished muffins. Here's the grater I use for my zucchini: OXO Good Grips Box Grater
Gently mix batter - If the batter is overmixed, the gluten is overworked and your muffins can turn out tough. Instead, use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Pan size - This recipe makes standard size muffins. I recommend a Wilton Non-Stick 12-Cup Muffin and Cupcake Pan. If you'd like to make mini muffins or large muffins, keep in mind that the baking times and quantity of muffins made will differ from what's written in the recipe.
Food processor - If you have a food processor with a grating disc, this is a great time-saving way to grate zucchini.
Storage
For detailed information how to store zucchini bread and muffins, check out my full post: How to store zucchini bread
Zucchini muffins will keep for about 3 to 4 days in a tightly sealed container at room temperature.
Muffins can be frozen for up to six months. To freeze, wait until muffins have cooled completely to room temperature. Store in a freezer safe container or plastic bag (with excess air removed). Optionally, wrap each muffin in plastic wrap/foil before storing in a freezer-safe container for extra protection. To thaw, place on the counter top for 1 hour.
Frequently asked questions
No, there's no need to peel your zucchini before shredding it for muffins. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your muffins have baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the muffins.
No, do not squeeze the liquid from your zucchini. For this particular recipe we're utilizing the liquid in the zucchini to thin the batter slightly and add moisture to the muffins.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
As written, this recipe makes standard size muffins. This recipe will work to make mini muffins or large muffins, but I have not tested baking times for these sizes. Keep in mind that the baking time and quantity will differ from what's written in the recipe card below. If you give another muffin size a try, let us know how it turned out in the comments below!
Troubleshooting
If your baked zucchini muffins turned out soggy or sinking in the center, then they were either underbaked or had too much moisture. Make sure not to add extra wet ingredients to this recipe, like extra zucchini, a dollop of sour cream, applesauce, or extra vegetable oil. This recipe includes exact measurements of wet and dry ingredients to ensure your muffins turn out perfectly baked and moist, not wet or soggy.
Dry baked goods can happen for several reasons. Either your muffins were overbaked, too many dry ingredients (like flour) were added to the recipe, or the moisture-adding ingredients (eggs, sugar, oil, zucchini) were reduced.
Bland baked goods can happen for a few reasons. Omitting the salt, reducing the sugar, or adding too much flour can cause your muffins to turn out bland. Salt enhances the flavors of the other ingredients - it's not there to make your muffins "salty". Measure flour accurately by weighing it using the gram measurements listed in the recipe card. If you don't have a scale, use the spoon and level method. Gently spoon flour into a measuring cup, then level off the top with a knife. Scooping flour with a measuring cup compacts flour into the cup, adding up to 25% extra flour to the recipe. Decreasing the listed sugar can also make your muffins turn out bland (and sometimes dry).
📖 Recipe
Chocolate Zucchini Muffins
Ingredients
- 1.5 cups (220 g) finely grated zucchini, do not drain liquid out
- ¾ cup (148 g) granulated sugar
- ½ cup (100 g) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups (150 g) all-purpose flour
- ½ cup (40 g) natural cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (127 g) chocolate chips, optional
Instructions
- Preheat oven to 350℉. Line a muffin pan with paper liners and set aside.
- In a large bowl, add finely grated zucchini (including any excess liquid), granulated sugar, oil, eggs, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and stir until just combined. Add chocolate chips and stir to incorporate.
- Divide batter between 14 muffin tins, filling to about ⅔ full. Bake for about 16 to 20 minutes, OR until the center pops back when gently pressed (baking times will vary based on your oven and type of pan used).
- Transfer muffins to a cooling rack and allow to cool completely before unwrapping (muffins/cupcakes will stick to the wrappers if they're still warm).
Recommended Equipment
Notes
- Storage: Leftover zucchini muffins will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your muffins are very moist/wet, I recommend refrigerating.
- Freezing: Muffins can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 hour.
- Mix-ins: Chocolate chips are optional and can be substituted with your favorite flavor of baking chips, like peanut butter or white chocolate.
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