Go Back

Chocolate Zucchini Muffins

Chocolate zucchini muffins with a fudgy crumb and tender texture, made by folding dry and wet ingredients together and baking until domed. Each muffin includes a full cup of squeezed-dry shredded zucchini for moisture without any vegetable flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 0.5 cup cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 1 cup grated zucchini, squeezed dry Squeeze the shredded zucchini well to remove excess moisture.
  • 0.75 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
Mix-ins
  • 0.5 cup chocolate chips

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 350°F and line a muffin tin with paper liners.
  2. Grate the zucchini and squeeze it dry until you have about 1 cup, then set it aside.
Make the dry and wet mixtures
  1. Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a bowl until evenly combined.
  2. In a separate bowl, mix the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
Combine and bake
  1. Fold the dry ingredients into the wet mixture just until the batter comes together, then stir in the squeezed-dry zucchini.
  2. Fold in the chocolate chips.
  3. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  4. Bake at 350°F for 18-20 minutes, until a toothpick inserted in the center comes out mostly clean with moist crumbs.
Cool
  1. Cool the muffins in the tin for 5 minutes before transferring them to a rack to finish cooling.

Notes

Pro tip: squeeze the shredded zucchini very well so the muffins bake up fudgy instead of gummy. Store at room temperature up to 3 days or refrigerate up to 5 days; freeze up to 2 months. For a dietary swap, use a plant-based egg substitute (e.g., flax or a commercial egg replacer) and expect a slightly softer crumb.