Name: Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup milk; 1 1/2 cups grated zucchini; 3/4 cup chocolate chips

I know what you might be thinking—zucchini in muffins? But trust me on this one. These Chocolate Zucchini Muffins are everything you want in a baked treat: soft, rich, and loaded with chocolate flavor. The zucchini melts right into the batter, keeping the muffins incredibly moist without adding any vegetable taste. They’re the kind of recipe that surprises everyone—especially when you reveal the secret ingredient after they’ve taken a bite.

I first made these on a whim, trying to use up an overabundance of summer zucchini, and they’ve become a staple ever since. Perfect for breakfast, snacking, or even dessert, these muffins hit the sweet spot between indulgent and wholesome. You get the deep cocoa flavor, a bit of crunch from the chocolate chips, and a tender crumb that makes it hard to stop at just one.

Why You’ll Love These Chocolate Zucchini Muffins

They’re the kind of muffins that work for any time of day—quick breakfast, afternoon treat, or late-night chocolate craving. What makes them shine is the texture: soft, moist, and fluffy with a slightly crisp top thanks to the chocolate chips. Plus, they’re freezer-friendly and kid-approved.

What Kind of Zucchini Should I Use?

Use medium-sized fresh zucchini with smooth skin. There’s no need to peel it; just give it a good wash and grate it finely. The zucchini adds moisture, not flavor, so even picky eaters won’t detect it.

Options for Substitutions

You can easily make this recipe gluten-free by swapping the all-purpose flour for a 1:1 gluten-free baking blend. For a dairy-free version, use plant-based milk and dairy-free chocolate chips. You could also reduce the sugar slightly or use coconut sugar if you prefer a more natural sweetener.

Ingredients for These Chocolate Zucchini Muffins

All-Purpose Flour – Forms the structure and base of the muffin.
Unsweetened Cocoa Powder – Provides the deep chocolate flavor.
Baking Soda – Helps the muffins rise and stay fluffy.
Salt – Balances the sweetness and enhances the chocolate flavor.
Granulated Sugar – Sweetens the muffins.
Brown Sugar – Adds depth and moisture.
Vegetable Oil – Keeps the texture moist and tender.
Eggs – Bind the ingredients and add structure.
Vanilla Extract – Enhances overall flavor.
Milk – Adds moisture and helps blend the batter.
Grated Zucchini – The secret ingredient for moisture without flavor.
Chocolate Chips – For pockets of melty chocolate and a little crunch.

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease with non-stick spray.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure everything is evenly distributed.

Step 3: Mix the Wet Ingredients

In another bowl, beat together the sugars, oil, eggs, vanilla extract, and milk until smooth and fully combined.

Step 4: Add the Zucchini

Fold the grated zucchini into the wet mixture. It will look a bit wet, but that’s exactly what we want for a moist muffin.

Step 5: Combine Wet and Dry

Slowly add the dry ingredients to the wet, stirring until just combined. Don’t overmix—stop as soon as you no longer see dry flour.

Step 6: Add Chocolate Chips

Fold in most of the chocolate chips, saving a few to sprinkle on top for that classic muffin look.

Step 7: Fill the Muffin Cups

Spoon the batter evenly into the muffin cups, filling each about 3/4 full. Top with remaining chocolate chips.

Step 8: Bake to Perfection

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).

Step 9: Cool and Serve

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or let them cool completely for easy storage.

How Long to Prepare the Chocolate Zucchini Muffins

Prep Time:

Preparing these muffins takes about 15 minutes. That includes grating the zucchini, mixing the wet and dry ingredients, and filling the muffin tins. If your zucchini is particularly watery, you might want to pat it dry with a paper towel to prevent soggy muffins.

Bake Time:

Once prepped, the muffins need 18–22 minutes in the oven at 350°F (175°C). Always check them at the 18-minute mark to avoid overbaking. Insert a toothpick in the center—if it comes out with just a few moist crumbs, they’re ready.

Tips for Perfect Chocolate Zucchini Muffins

Grate zucchini finely so it blends into the batter seamlessly.
Don’t peel the zucchini—the skin adds texture and nutrients.
Squeeze excess moisture if the zucchini is overly wet.
Use room temperature eggs and milk for a smoother batter.
Sprinkle extra chocolate chips on top before baking for visual appeal and extra gooey bites.

Watch Out for These Mistakes While Cooking

Overmixing the batter: This leads to dense muffins.
Skipping the chocolate chips on top: They help give a professional look and boost flavor.
Not checking for doneness: Every oven is different. Set a timer, but rely on the toothpick test.
Using old baking soda: Always check it’s fresh for proper rise.
Peeling the zucchini: You’re losing out on nutrients and texture.

What to Serve With Chocolate Zucchini Muffins?

1. Fresh Berries

A handful of strawberries, raspberries, or blueberries add a refreshing contrast to the rich chocolate.

2. Greek Yogurt

Serve on the side for a boost of protein—plus the tanginess balances the sweetness.

3. Hot Coffee or Espresso

These muffins pair beautifully with a robust cup of coffee.

4. Scrambled Eggs

Make it a balanced breakfast by adding a savory protein on the side.

5. Smoothie

A fruity smoothie with banana or berries complements the muffins without overpowering them.

Storage Instructions

Room Temperature:

Store cooled muffins in an airtight container for up to 3 days. Keep them in a cool, dry place.

Refrigeration:

If you need to keep them longer, place them in the fridge for up to a week. Reheat in the microwave for 10-15 seconds to restore softness.

Freezing:

These muffins freeze beautifully. Wrap them individually in plastic wrap, then place in a freezer-safe bag. They can be stored for up to 2 months. Thaw overnight or microwave for 30 seconds.

Estimated Nutrition (per muffin, approx.)

Calories: 210
Fat: 10g
Saturated Fat: 3g
Carbohydrates: 28g
Sugar: 15g
Protein: 3g
Fiber: 2g

Frequently Asked Questions

How do I make these muffins more chocolatey?

Add a tablespoon of espresso powder or swap some milk for brewed coffee. You can also increase the chocolate chips.

Can I use whole wheat flour instead of all-purpose?

Yes, though the muffins will be denser. Try half whole wheat and half all-purpose for better balance.

Should I peel the zucchini first?

No need. The skin is soft and barely noticeable once baked.

Can I make these vegan?

Yes! Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), plant-based milk, and vegan chocolate chips.

How do I keep the muffins from sticking to the liners?

Let them cool completely before peeling the liner. You can also use parchment paper liners for best results.

Conclusion

Chocolate Zucchini Muffins are one of those rare recipes that check every box—easy, delicious, and sneakily healthy. They satisfy a sweet tooth without going overboard, and the hidden zucchini keeps the texture soft and moist. Whether you serve them for breakfast, snack time, or a guilt-free dessert, these muffins are bound to become a favorite in your kitchen.