Chocolate Zucchini Muffins

Light, tender muffins loaded with chocolate! These Chocolate Zucchini Muffins are the best way to use up that garden zucchini this summer. The kids love these for breakfast or snack. Plus, with the addition of chocolate chips they are over the top delicious.

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I’ve been all about the zucchini lately because we always end up with lots of it during the summer. It’s not unusual to find a bags of it on our front porch (thanks, neighbors!) and I can’t help buying some every time I see it at the farmer’s market.

I’ve shared zucchini banana bread and zucchini cookies and now I have another great recipe for you to try – chocolate zucchini muffins!

Why this Recipe Works!

• These muffins are so light and fluffy.
• Plus, they are loaded with chocolate chips and cocoa for the ultimate chocolate flavor.
• Can’t taste the zucchini, so no one knows you are sneaking vegetables in them.
• One bowl recipe, so they are quick and easy plus little clean up.
• Perfect for grab and go breakfasts or snacks.
• They freeze great s make a bunch to have on hand.

Unlike my chocolate zucchini cake, you can serve these any time of day. We love them – especially the kids! They always seem to disappear when I make a batch.

One Bowl Recipe!

If you can mix and stir you can make these muffins! This is a one-bowl muffin recipe and the batter comes together so quickly. Plus, these muffins always get rave reviews – I have yet to meet someone who doesn’t love them.

• In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
• Add the egg, melted butter, vanilla, and skim milk. Stir until the batter comes together.
• Fold in the shredded zucchini and chocolate chips. The batter will be thick!
• Divide the batter in a prepared muffin pan and bake them for 20 to 25 minutes or until a toothpick comes out clean. Cool them in the pan for 10 minutes and then transfer them to a wire rack

Tips for Baking with Zucchini

• Do I have to peel the zucchini? No, you don’t have to peel it! The peel is very tender and you can grate it right into the batter.
• Do I have to squeeze the liquid from the zucchini? No, I don’t like to wring the water out of the shredded zucchini. You want all of that moisture in the muffins.
• What size zucchini is best for this recipe? Choose a small to medium-sized one. I would avoid large ones because they tend to be drier and more stringy than the smaller ones. So, choose a four to six-ounce zucchini!

How to Freeze Muffins

One of the many things I love about this muffin recipe is that you can freeze them for later. Sometimes I make a double batch!

• Be sure to fully cool the muffins first.
• You can wrap them individually in freezer wrap or store them in a freezer bag or other freezer-safe container.
• They will keep in the freezer for up to three months!
• You can leave them at room temperature to thaw or warm them in the microwave.

I hope you love these easy zucchini muffins – it’s a recipe I love to make!

Want More Zucchini Recipes?

I’m always looking for ways to use up all the delicious summer zucchini! It’s such a versatile vegetable – you can use it in so many ways. Here are more recipes you should definitely try:

• For another sweet treat you have to try my Crumb Apple Zucchini Bread! It’s so moist and has the most amazing topping. Or try my classic zucchini bread!
• My Grilled Vegetable Couscous Salad is loaded with zucchini and other fresh veggies. It’s a perfect side dish for potlucks and BBQs!
• Use all of that zucchini to make my easy One Pan Hamburger Skillet. It’s a hearty dinner your family will love.
• Want even more ideas? Be sure to check out my Zucchini Recipe Collection with over 55 recipes!
• Got extra zucchini? Use it in these quick and easy Zucchini Muffins.
• Moist, tender and delicious Zucchini Bundt Cake with a cinnamon swirl in the middle that is topped with a cinnamon glaze.

I’d love it you would rate this recipe!! A five-star rating will make my day!

Don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

4.88 from 139 votes

Double Chocolate Zucchini Muffins

Light, tender muffins loaded with chocolate! These muffins are the best way to use up that garden zucchini this summer.

Prep:15 minutes mins

Cook:25 minutes mins

Total:40 minutes mins

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Ingredients

• ▢ 2 cups all-purpose flour
• ▢ ½ cup unsweetened cocoa powder
• ▢ ¼ cup granulated sugar
• ▢ ¼ cup light brown sugar packed
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 large egg
• ▢ 5 Tablespoons unsalted butter melted
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 cup skim milk
• ▢ ¾ cup semisweet chocolate chips
• ▢ 1 cup finely shredded zucchini about 1 medium

Instructions

• Preheat oven to 375 degrees Fahrenheit. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside.
• In a large bowl whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt.
• Add the egg, melted butter, and vanilla extract. Add skim milk and stir until combined. Fold in shredded zucchini and chocolate chips (batter will be thick).
• Divide batter evenly between the prepared muffin cups and place in the oven. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 10 minutes. Transfer to a wire rack to cool completely.

Tips

How to Freeze Muffins

• Be sure to fully cool the muffins first.
• You can wrap them individually in freezer wrap or store them in a freezer bag or other freezer-safe container.
• They will keep in the freezer for up to three months!
• You can leave them at room temperature to thaw or warm them in the microwave.

Nutrition Information

Calories: 241kcal (12%), Carbohydrates: 34g (11%), Protein: 4g (8%), Fat: 10g (15%), Saturated Fat: 5g (31%), Cholesterol: 27mg (9%), Sodium: 208mg (9%), Potassium: 293mg (8%), Fiber: 2g (8%), Sugar: 14g (16%), Vitamin A: 245IU (5%), Vitamin C: 2.9mg (4%), Calcium: 78mg (8%), Iron: 2.4mg (13%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.