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?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Loved these! I’m not sure if it’s where we live (live in a very dry Alberta!), but I did add about a half cup of Greek yogurt because the batter looked too dry. Came out wonderful and so tasty!
This recipe seems to be missing a whole list of wet ingredients? It’s just a dry flour mixture you mix with the zucchini. I added Greek yogurt, two eggs and milk to get it to an actual batter consistency.
Not sure what you are talking about? This is the recipe. I copied it from the recipe card right above the comment section. So you would have scrolled by it to leave a comment.
Eggs are not necessary, nor is yogurt and milk. I’m assuming you weren’t able to read the blog post either.
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
Did you take some time to mix the zucchini in thoroughly? I also thought the consistency looked SUPER DRY, but as I just continued folding the zucchini in it released more liquid and eventually the mixture took on the consistency of a thick cake batter.
Seriously the best zucchini muffins! I was doubtful with how dry the battery was before I added the zucchini. But they were so delicious and soft.
At first, I too thought this was way too dry and I thought I had made a mistake. But, do not fret! Once the zucchini is stirred in, it gets moist and bakes to perfection! No need for icing, these are fantabulous!!!!!!
This recipe has no eggs… is that correct or should I add an egg or two?
The recipe does not include eggs, no need to add any.
These zucchini muffins are so delicious! I love how simple the recipe is and how no eggs are necessary! Thank you!!
Awesome recipe! Make sure your zucchini are NOT drained, you need the liquid to bind the batter together. I added a bit of the zucchini juices to my batter as my zucchini had been in the colander and the muffins came out so moist. I reduced the sugar by 1/2 a cup and reduced the chocolate chips by 1/4 cup, and they still taste great. I found the baking time was too long for my oven as my first batch was over cooked. Mine were done in 20min. Thanks!
I often make these for potlucks and I am regularly asked for the recipe. They are a huge crowd pleaser! If you shop at Costco their Rodelle brand Dutch processed baking cocoa is the type I always use for this recipe. It has an amazing dark chocolate flavor to it that makes the muffins that much more delicious!
Can this be made as mini muffins?
I don’t normally review recipes but this one is so good I just had to do it. Trust the process…the zuchini releases so much moisture as you work it in.
My muffins turned out fudgy and rich.
A hit with the whole family.