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
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!
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!
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!
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.
How to Store Muffins
There are a few ways to properly store muffins.
- Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
- Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
- Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.
How to Reheat Frozen Muffins
Remove muffin from the freezer and allow to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.
More Zucchini Desserts
Chocolate Zucchini Muffins
Ingredients
- ½ cup (112 g) vegetable oil
- 1 ½ cups (300 g) granulated sugar
- 1 tablespoon vanilla extract
- 2 cups (256 g) all-purpose flour
- ½ cup (64 g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 cups finely shredded zucchini, do not drain
- 1 ¼ cups (210g) semi-sweet chocolate chunks
Instructions
- 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.)
- In a large bowl or in the bowl of a stand mixer, combine oil, sugar, and vanilla until fully incorporated.
- 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.
- Fold in zucchini and the chocolate chunks by hand.
- Scoop 3 tablespoons of muffin batter into each cupcake liner. Bake for 25-30 minutes.
Did you make this recipe?
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These were literally the best thing I’ve ever made with zuchinni. A perfect cross between a muffin and a brownie. They hardly lasted a day ☺️ My new go-to recipe for zuchinni season.
The best muffins I’ve ever had. I make the recipe with butter, not vegetable oil.
Hello, I have made these muffins 6 times in the last two weeks-not exaggerating! They are moist and delicious and come together quickly. Thank you for the great recipe. ❤️
No eggs???
Correct
I followed the recipe exactly and my muffins collapsed in the middle. Any recommendations?
Sounds like they will need to bake longer. Collapsing muffins is usually indicative of a raw center.
I followed the recipie exactly but my mixture is barely wet. It’s crumbly. Is that the correct consistency?
Did you drain the zucchini? You need the moisture from the zucchini.
My zucchini’s were fairly dry so the same thing happened to my batter, super crumbly I added two teaspoons of espresso powder and a couple tablespoons (2.5 to be exact) of espresso/coffee, just enough to turn it into an actual batter. They came out perfect with 3Tablespoon scoops for exactly 25 minutes
The best zucchini recipe I’ve ever baked. I’ve made these a dozen times at least and my family and friends cannot get enough. Thanks so much for the recipe!
I made them for my great niece who loves chocolate and of course I had to taste test them first. These muffins are the bomb!! She is going to love them. I did make a couple of changes: I used freeze dried shredded zucchini, measured dried and added 1 cup of water to rehydrate. I use 1 1/4 cup or 150g of fresh milled soft white wheat berries and 120g of King Arthur A/P flour. I also used avocado oil in place of the vegetable oil and homemade chocolate vanilla. My mixture was too dry so I added approximately 1 cup of butter milk and used up 3 partial bags of semi-sweet, dark chocolate and milk chocolate chips to get 200g. I baked on a high rack in my oven and they turned out beautiful. Not a high rise but just perfect, moist and a rich almost brownie like taste. I will probably try substituting all fresh milled flour next time (300g of soft white wheat berries milled). Yes there will be a next time, they are that good!
Incredible muffins, absolutely incredible. No criticisms whatsoever. Will definitely be my go to zucchini muffins from now on! So gooey and delicious!!
I’m a pretty novice cook and baker who LOVES chocolate and this recipe was so easy for me to follow and now these muffins are my absolute favorite of ALL TIME.
Amazing to hear, Christina!!