Chocolate Zucchini Muffins

filed under: Muffins on September 23, 2019

Chocolate Zucchini Muffins are a sweet and delectable treat that you will be craving for every dessert! These moist and rich muffins will satisfy every chocolate lover’s taste buds! For more chocolate treats, try my Chocolate Zucchini Cake or Double Chocolate Zucchini Cupcakes!

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

When I make or eat muffins, the talking muffin joke always comes to mind. I still don’t really get it, but it’s a classic at this point. Two muffins were sitting in an oven. One turned to the other and said: “Hey, it’s pretty hot in here, isn’t it?” The other turned and shouted, “Oh my gosh a talking muffin!” Anyway, these Chocolate Zucchini Muffins are no joke. No one will believe that they are made with zucchini, but that is actually the secret to the moistness! For those doubters who could never fathom putting zucchini in a dessert, this will change their minds!

 

Overhead Pan of Baked Chocolate Zucchini Muffins

Chocolate Zucchini Muffins Recipe

This Chocolate Zucchini Muffins Recipe is taken from my Zucchini Brownies recipe but in a muffin form. Since muffins are more accepted as a breakfast food than brownies, it would be completely justified to have one of these muffins for breakfast! They are simple to make, and again, the zucchini does most of the work here!

Ingredients:

  • Vegetable oil
  • Sugar
  • Vanilla 
  • Flour
  • Cocoa powder
  • Baking soda
  • Baking powder
  • Salt
  • Zucchini, NOT drained
  • Chocolate chunks

You will notice that there are no eggs or butter added to this recipe. They are absolutely not needed! These Chocolate Zucchini Muffins bake up beautifully and do not need the added air and flavor that eggs usually add. This is a great recipe for vegan friends!

shredded zucchini for Chocolate Zucchini Muffins

The Secret to Baking with Zucchini

Size matters. A large zucchini will be drier. A small zucchini with have more moisture. Certain recipes work best with different sizes. For instance, I tend to use a medium to small with this recipe because I want the moisture the zucchini brings, but I use a large zucchini for my Double Chocolate Zucchini Cupcakes.

Use the fine side of your grater. Coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe. (Farm kids tend to want that!)

Some recipes ask that the zucchini is pressed well with a clean towel to soak up excess moisture or to prevent whatever your baking from getting too soggy. Pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important. For instance, in this Chocolate Zucchini Muffins recipe, the zucchini is the main source of moisture and should NOT be drained! 

Can I Use Frozen Zucchini?

Yes, you can! First, bring the frozen zucchini to room temperature. Since frozen zucchini collects extra moisture, you WILL have to drain it before adding it to the recipe. If your batter looks too thick, you may need to add a little extra oil in the mix, starting with a teaspoon at a time.

Tipped Chocolate Zucchini Muffin

How to Make Chocolate Zucchini Muffins

After you preheat the oven to 350°F, prepare two muffin pans with muffin liners. This recipe will make between 14-22 muffins, depending on how full you fill the liners. If you want an extra-large muffin, check out my Banana Zucchini Muffins! Next, it’s all about mixing together the ingredients to make your Chocolate Zucchini Muffins.

I added semi-sweet chocolate chunks to this batch to make the double chocolate. You can add milk chocolate chips, peanut butter chips, white chocolate chips, or no chips! They are so good and so rich the extra flavor is not necessary. (But can be fun!) If you do use chocolate morsels instead of chunks, be sure to use 1 1/2 cups instead of 1 1/4. Reserve a few for the top too!

 

Stacked Chocolate Zucchini Muffins

Looking for More Zucchini Recipes?

There is no time to waste to use your summer zucchini, so don’t put off these recipes any longer!

Chocolate Zucchini Cake

Chocolate Chip Zucchini Cookies

Butterscotch Zucchini Bars

Zucchini Cake Recipe

 

4.8 from 5 votes
Chocolate Zucchini Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Chocolate Zucchini Muffins are a moist, delectable treat that will satisfy your sweet tooth!

Course: Dessert
Cuisine: American
Keyword: zucchini brownies
Servings: 18 servings
Calories: 211 kcal
Author: Amanda Rettke - iambaker.net
Ingredients
  • 1/2 cup (112g) vegetable oil
  • 1 1/2 cup (300g) granulated sugar
  • 1 tablespoon vanilla extract
  • 2 cups (256g) all-purpose flour
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 cups finely shredded zucchini, do not drain
  • 1 1/4 cups (210g) semi-sweet chocolate chunks
Instructions
  1. Preheat oven to 350°F and prepare two muffin pan with 18 cupcake liners. (You will have anywhere from 14-22 muffins depending on how full you fill them.)

  2. In a large bowl or in the bowl of a stand mixer, combine oil, sugar, and vanilla until fully incorporated.

  3. Add in the flour, cocoa, baking soda, baking powder, and salt. Slowly stir the dry ingredients into the sugar mixture and mix until just combined.

  4. Fold in zucchini and the chocolate chunks by hand.

  5. Scoop 3 tablespoons of muffin batter into each cupcake liner. Bake for 25-30 minutes.

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Comments

  • Nicolene says:

    I like everything about baking

  • Megan says:

    Would coconut oil or olive oil work instead of vegetable oil?

    • Amanda Rettke says:

      You could try it, but I have not tested those oils in this recipe.

  • Jacqueline says:

    Thanks for the recipe
    But I will change flour and sugar
    To unwheat flour( rice or.other…flour??
    And sucralose may be
    Thanks any way Amanda

  • Blanca H says:

    Hi, what should I change to make this recipe 3000 ft above sea level?

  • Angela says:

    I have made zucchini banana bread This will be awesome for Valentine’s Day.

  • Rachel Munguia says:

    How do you get the chocolate filling in.
    My name is Rachel I like what you bake.

  • Hafsa Mustafa says:

    U r great

  • Alicia says:

    Mine is still very dry even with the liquid from the zucchini…what can I do?

    • Amanda Rettke says:

      Just give it 5 minutes.. it will get runnier, promise!

  • Jirasa says:

    These were the best muffins ever! My kids loved it and didn’t even noticed the zucchini at all and I used vegan chocolate chips so it’s a vegan muffin! Thank you for sharing!

    • Amanda Rettke says:

      Awesome!! So glad you liked them!

  • Camille says:

    How can I use my frozen grated zucchini in this recipe?

    • Elizabeth Keeney says:

      I work with iambaker and am happy to help out with questions!
      Hi, Camille. First, bring the frozen zucchini to room temperature. Since frozen zucchini collects extra moisture, you WILL have to drain it before adding it to the recipe. If your batter looks too thick, you may need to add a little extra oil in the mix, starting with a teaspoon at a time. Thanks for the question, and have a great day!

  • Ton says:

    The directions do not say anything about the chocolate chunks?

    • Elizabeth Keeney says:

      I work with iambaker and am happy to help out with questions!
      Hi, Ton. Good catch! I added them to the recipe instructions. Thank you!

  • Bonnie says:

    I want to make these but all I have is frozen zucchini. Will this work?

  • Ann Stickel says:

    I would love to sign up for your newsletter
    Thank you. Fabulous recipes

    • Elizabeth Keeney says:

      I work with iambaker and am happy to help out with questions!
      Hi, Ann! There is a place to subscribe about halfway down the homepage of iambaker.net Thanks, and have a great day!

  • Hillary says:

    Could you sub applesauce for the oil in this recipe?

    • Elizabeth Keeney says:

      I work with iambaker and am happy to help out with questions!
      Hi, Hillary! You can substitute apple sauce for oil, but I would not use more than 1/4 cup applesauce. So, in this recipe, you would still have to use some oil, but half the amount. I hope this helps! Have a great day!

  • Alex says:

    My final product is the consistency of biscuits. Not runny like a muffin. Idk what to do.

    • Elizabeth Keeney says:

      I work with iambaker and am happy to help out with questions!
      It’s hard to know for sure what happened, but the one thing that is important in this recipe is to not drain the zucchini. This should add more moisture to the batter. I hope this helps!

  • Sue says:

    Didn’t work for me 🙁 2 cups of zucchini seemed to make the batter wet already but put another 1/2 cup in. Tested after 25 mile s and 30 mins and 35 mins but still seemed wet inside. So left for another 5 mins and then took them out. All sank in to the middles 🙁 edges crunchy insides goo.

    • Elizabeth Keeney says:

      Hi, Sue! I work with iambaker and am happy to help with questions. I am so sorry the recipe did not turn out for you. We have not replicated that issue in the many times we have made the muffins, and many readers have been successful in baking the muffins. Ovens are all different and there may be hot spots that affect baking. Double-check the ingredients and I hope the muffins turn out next time! Have a great day!

  • Becky says:

    These are simply the BEST muffins I have ever made….and I love baking. Moist, tender just the right sweet. Just make them for heaven’s sake!

  • April Morris says:

    These muffins are fantastic! I increased the recipe by 1.5 so I could use a large zucchini.
    They are not overly sweet and the texture and crumb are perfect.
    I used large muffin cups-1 cup for each muffin.
    Before adding the zucchini, the mixture is crumbly-it looks like it will be too dry,but the addition of the zucchini gave the batter the right consistency.
    I can see a lot of options for adding various ingredients to this recipe,but as nuts, almond flavor or lemon zest.
    I will make this again!

  • Dee Smothers says:

    The batter was too thick, and then I realized there were no eggs listed in the recipe. I added 2 eggs and then it was perfect. Muffins need eggs for proper texture.

    • Amanda Rettke says:

      If. you would let the batter sit for about 5 minutes you’ll see that it loosens on its own, no need to add eggs. 🙂

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