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 are absolutely delicious! Followed directions to a T but had to use some squash because I was short on zucchini, and only had mini chocolate chips so I used them instead of chunks.
These are moist, delicious, and you can’t taste the vegetables at all! Bravo!
No eggs, is that right?
I added an egg and about half a cup of milk because it did not at all look like muffin batter. It was way too dry. They came out well after I made those changes.
Yikes! Those are pretty big changes to an already well balanced recipe. So glad it ended up working out for you!
I wonder if you did what I accidentally did….I drained my zucchini and I completely ruined them…🤦♀️🥲
Leah, if you let the batter sit for a few minutes, the batter thins out. Mine came out perfect!
I did too. I felt it was ridiculously dense so I added one egg half a c of 1/4 cup heavy cream and upped it 1/4 cup of oil. I added some extra zucchini as well and added in sliced almonds. It is perfection.
Made mini versions of these for my daughter’s daycare. I halved the baking time and also used a food processor for the zucchini (so kids didn’t see grated pieces) and they were a BIG hit! Great recipe, will be using it again this year with the next round of garden zucchinis. Batter looks dry, but trust the process!
I used ghee instead of oil and they turned out great. So moist and you can’t tell there’s hidden veggies at all.
I made these chocolate zucchini muffins yesterday August 10 2024, I must say they are absolutely delicious, moist and chocolatey. I have made many muffins but these are over the top good and are now my favourite muffins.
These were moist and choclatety and absolutely delicious! I didn’t have chocolate chunks so used 1 1/2 cups chocolate chips. I will definitely be making these again.
Like one of the prior comments said, my batter was very dry. (I did not drain the zucchini and followed to a T) I ended up adding 1/2 c plain Greek yogurt and 1/2 c oat milk for it to be batter consistency and they came out delicious.
Can you cut the sugar amount n this recipe? If so, would there be others changes to make?
The batter looked a bit thin to me, I was worried but they were moist and fudge. I sent them to work with my daughter as I was afraid I’d wade right through them. I’m making them again because ” fudge chocolate”!
This is amazing! No eggs, no milk I was a little bit worried that its dry. But when zucchini was added in, aha! Anyway it came out perfect, delicious and very chocolatey. I LOVE it!
Super delicious-added to my recipe box as a keeper. I added in 1 egg and 1 box dark chocolate pudding mix and used dark chocolate chips. I used 3 small zucchini without draining as per instructions. They came out super moist and very chocolaty. A fantastic recipe I will make often.