Filled with chocolate and a hint of spice, these Chocolate Zucchini Muffins are a great way to use up that bountiful zucchini harvest.
Zucchini season is the best for baking! For more baked zucchini goods, also check out this Chocolate Wave Zucchini Bread or this Glazed Lemon Poppy Seed Zucchini Bread.
I am never one to turn down excess zucchini. Whether I’m the one growing it, or if it’s coming from neighbors, friends, or the farmer’s market – I’ll always find a way to use it.
Because when you’ve had your fill of Zucchini Bread and Zucchini Muffins, you can change things up and make these Chocolate Zucchini Muffins!
Filled with the perfect amount of chocolate and just a hint of spice, this just may become your go-to summer muffin recipe!
Want zucchini bread instead? Try this Chocolate Zucchini Bread!
Ingredients
- Eggs: I use large eggs.
- Sugar: You’ll need both light brown and regular granulated sugar.
- Oil: I like to use vegetable oil, but you can use any neutral oil. You could even use melted butter.
- Vanilla: I always like to use a real vanilla extract.
- Flour: I make these with all-purpose flour.
- Cocoa Powder: You will want to use regular unsweetened cocoa powder, like Nestle or Hersheys.
- Pumpkin Pie Spice: The pumpkin pie spice gives these muffins a bit of spice in the background. You could also just use cinnamon, but I love the complexity of the pumpkin pie spice.
- Baking Soda and Baking Powder: Both soda and powder are used to make these muffins light with great texture.
- Salt: The salt balances the flavors.
- Zucchini: I like to use small to medium zucchini. If you use a large zucchini, make sure to scoop out the seeds. The larger zucchini may hold more water, as well, so you may need to drain it.
- Chocolate Chips: I like to use mini chocolate chips so they are evenly distributed in the muffins. Feel free to use regular chocolate chips, as well.
How to Make Chocolate Zucchini Muffins
In one bowl, whisk together the wet ingredients.
Whisk the dry ingredients together in another bowl.
Combine the wet and the dry ingredients. Stir this together – but you don’t want to completely mix it together yet.
Add the zucchini and the chocolate chips.
Stir everything together until it is combined.
Divide the batter between 12 muffin cups, and bake until cooked through.
Tips and Tricks
As with all muffin recipes, you don’t want to overmix the batter. That is why you don’t mix the batter together completely before adding the zucchini.
Store any leftover muffins in an airtight container at room temperature.
These muffins stay nice and moist as leftovers. They should last up to 4 days if stored properly.
You can chop up the zucchini finer to hid it more in the muffins.
Helpful Tools
- Muffin Tin: A good muffin tin is a necessity.
- Scoop: A large scoop makes transferring the batter to the tin so much easier!
- Muffin Liners: While these muffins can be made by just greasing the muffin tin, I have become a fan of using liners. Not only do I feel like they are bigger because the batter has something to cling to, but the muffins are easier to serve and share.
More Muffin Recipes
Chocolate Banana Muffins
Oatmeal Muffins
Blueberry Muffins
Classic Bran Muffins
Chocolate Chip Muffins
Brown Sugar Muffins
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Chocolate Zucchini Muffins
Ingredients
- 2 eggs
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups grated zucchini
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 400ºF. Prepare a 12-cup muffin tin by lining with liners or greasing the cups.
- In a large bowl, whisk together the eggs, both sugars, the oil, and the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
- Combine the dry ingredients and the wet ingredients and stir together until about 3/4 of the way combined. Add the zucchini and the chocolate chips and continue to mix until everything is evenly mixed, being careful to not overmix.
- Divide the batter between the 12 muffin cups.
- Transfer to the oven and bake until a tester inserted in the center of a muffin comes out clean or with a few moist crumbs, about 19-22 minutes.
- Let the muffins cool slightly, then remove from the pan to cool completely.
Mother Rimmy says
Zucchini in abundance. One plant can go crazy. I'm always looking for ways to make something delightful with it. This recipe sounds like a keeper.
eatme_delicious says
Mmm these look like a real treat!
Brilynn says
Chocolate zucchini muffins remind me of my childhood as we always had an overabundance of zucchini and Mom quite often made it into cakes and muffins.
grace says
mutant squash, huzzah! 🙂
tasty muffins, deborah–chocolate rules.
scrambledhenfruit says
This is just the recipe that I need right now- I have oodles of zucchini and a yen for chocolate. Thanks!
Miss Meat and Potatoes says
Yay! These are my favorite yet I've never made my own. Thanks for sharing!
Abby says
I can't decide if I want to plant a garden next year or not (since I won't be working away from home.) But treats like these make me want to!
Liz says
Zucchini this time of year can be overwhelming. Especially the enormous ones!
Natalie says
mm I made a similar recipe that was also topped with walnuts—these are awesome! I love mini muffins:)
Pam says
They look great! Love that zucchini and what it can do!
Monet says
zucchini imparts such moistness to bread and muffins. I love the addition of chocolate here…so good!
teresa says
oh i love these, i remember when i had zucchini coming out of my ears this time of year making a lot of treats like this! they look wonderful!
Evan B says
Yum! I love zucchini because it is great as a veggie and even better in breads and muffins!
Fuat Gencal says
Ellerinize sağlık. Çok güzel olmuş.
Saygılar.
newlywed says
As a muffin addict, this is right up my alley! I love zucchini muffins…one of my favorite recipes is an apple zucchini muffin.
Joanne says
It's definitely good to have a zucchini plant, of all the plants you could have. At least you know it's going to be crazy prolific. These muffins sound so tasty!