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Delicious zucchini chocolate chip muffins with gooey chocolate chips and fresh zucchini.

Chocolate Chip Zucchini Muffins

A delicious and moist chocolate muffin made with zucchini that makes for a perfect sweet treat without feeling guilty.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200

Ingredients
  

For the Muffins
  • 1.5 cups grated zucchini (lightly packed) Do not peel the zucchini. If super watery, squeeze gently.
  • 2 large eggs
  • 0.5 cups vegetable oil or melted butter
  • 0.75 cups sugar (or 0.5 cups for less sweetness)
  • 1 teaspoon vanilla extract
  • 1.5 cups all purpose flour
  • 0.33 cups unsweetened cocoa powder Can be adjusted for richer flavor.
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon (optional) Adds a nice flavor.
  • 0.75 cups chocolate chips plus a few for the tops Use semi-sweet, dark, or milk chocolate chips based on preference.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the eggs, oil, sugar, and vanilla until smooth. Stir in the grated zucchini.
  3. In another bowl, mix together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. Add the dry ingredients into the wet ingredients and stir just until no streaks of flour remain. Do not overmix.
  5. Fold in the chocolate chips and spoon the batter into the muffin cups, filling each about 3/4 full. Sprinkle a few extra chips on top.
Baking
  1. Bake for 18 to 22 minutes or until a toothpick comes out with a few moist crumbs.
  2. Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. They can be frozen for 2-3 months. Consider adding chopped nuts or coconut for additional texture.