Description
These chocolate zucchini muffins are moist, rich, and irresistibly chocolatey—with a secret healthy twist. Finely grated zucchini adds unbeatable moisture without any veggie flavor, making these muffins a perfect way to sneak in some greens. Whether enjoyed for breakfast, snack time, or dessert, this easy muffin recipe satisfies chocolate cravings while keeping things just a bit virtuous.
Ingredients
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1 cup finely grated zucchini (about 1 small to medium)
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1 1/2 cups all-purpose flour
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1/2 cup cocoa powder
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 cup vegetable or canola oil
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1/2 cup granulated sugar
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1/2 cup light or dark brown sugar
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2 large eggs
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1 tsp vanilla extract
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1/4 cup milk
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3/4 cup chocolate chips
Instructions
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Preheat oven to 375°F (or 350°F fan). Line a 12-cup muffin tin with paper liners.
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Grate zucchini and squeeze out excess moisture using a paper towel.
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In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
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In a large bowl, whisk together oil, both sugars, eggs, vanilla, and milk until smooth.
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Stir dry ingredients into the wet mixture until thick and glossy.
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Fold in zucchini and chocolate chips.
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Divide batter evenly into muffin cups, filling each about 3/4 full.
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Bake for 20–25 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
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Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Be sure to squeeze out zucchini to avoid soggy muffins.
Use dark chocolate chips for richer flavor.
Optional add-ins: chopped nuts, cinnamon, or espresso powder.
Store in an airtight container with a paper towel to absorb excess moisture.
Freeze individually wrapped for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American