These chocolate zucchini muffins are sky-high, double-chocolate muffins with a tender, moist crumb from fresh, shredded zucchini. They are quick and easy to make, and they freeze well.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Cocoa powder: I like to use Ghirardelli Premium Baking Unsweetened Cocoa Powder. Do not use Dutch-processed cocoa powder, as it does not react with baking soda.
- Sugars: I like a combination of granulated and brown sugar.
- Vanilla extract: Use the pure stuff, please.
- Shredded zucchini: You can use fresh or frozen. If using frozen shredded zucchini, drain it in a colander in the sink or squeeze it in a tea towel before starting the recipe to remove any excess moisture.
- Semisweet chocolate chips: Use high-quality brands such as Ghirardelli and Guittard. You can substitute dark chocolate or bittersweet chocolate chips.
How To Make Chocolate Zucchini Muffins
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- In a large bowl, mix the granulated sugar, brown sugar, melted butter, vegetable oil, eggs, vanilla extract, and shredded zucchini.
- Add the dry ingredients to the wet ingredients and stir to combine. Fold in the chocolate chips.
- Divide the batter into a muffin tin with muffin liners. Top with a few chocolate chips.
- Bake until set and until a toothpick inserted in the center comes out clean.
Preparation Tips For Success
- Line the muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins.
- For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then, level it off with a table knife, pushing the excess flour back into the canister.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause the gluten to become overactive, making the muffins tough and gummy.
- Don’t overbake the muffins. Bake just until a toothpick inserted in the middle comes out clean.
- Barely push the chocolate chips on the top into the batter. Ensure it is ever so slightly.
More Muffin Recipes
- Blueberry Oatmeal Muffins
- Zucchini Muffins
- Lemon Blueberry Muffins
- Carrot Cake Muffins
- Bran Muffins
- Cinnamon Muffins
Chocolate Zucchini Muffins
These chocolate zucchini muffins are sky-high, double-chocolate muffins with a tender, moist crumb from fresh, shredded zucchini.
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Servings: 12 muffins
Calories: 356kcal
Ingredients
- 1¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 4 tablespoons unsalted butter, melted and cooled to room temperature
- ⅓ cup vegetable oil
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1½ cups shredded zucchini
- 1½ cups semisweet chocolate chips
Instructions
- Preheat oven to 400°F. Line a standard muffin tin with paper liners.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- In a large bowl, mix the granulated sugar, brown sugar, melted butter, vegetable oil, eggs, vanilla extract, and shredded zucchini.
- Add the dry ingredients to the wet ingredients and stir to combine. Fold in 1¼ cups of chocolate chips.
- Using a 3-tablespoon cookie scoop, divide the batter into the prepared pan. Top each muffin with a few chocolate chips.
- Bake until set and until a toothpick inserted in the center comes out clean. There may be a little melted chocolate on the toothpick from the chocolate chips, but there should be no wet batter,
Notes
- Store in an airtight container on the counter for up to 3 days. Or store in the fridge in an airtight container for up to a week.
- Reheat in the microwave for about 10 seconds for that fresh-from-the-oven-baked experience.
Nutrition
Calories: 356kcal | Carbohydrates: 42g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 225mg | Potassium: 262mg | Fiber: 4g | Sugar: 26g | Vitamin A: 204IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 3mg
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