Go Back

Chocolate Chip Zucchini Muffins

These Chocolate Chip Zucchini Muffins are soft, moist, and rich with chocolate flavor while secretly packed with zucchini for extra moisture and nutrition. A perfect balance between indulgent dessert and healthy zucchini muffins.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon optional
  • Wet Ingredients
  • 1 cup grated zucchini moisture squeezed out
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • ¼ cup milk
  • Mix-Ins
  • ¾ cup chocolate chips plus extra for topping

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  2. Grate zucchini and squeeze out excess moisture using a clean towel.
  3. In a bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. In another bowl, whisk eggs, sugars, oil, milk, vanilla, and zucchini until smooth.
  5. Add dry ingredients into wet ingredients and mix until just combined. Do not overmix.
  6. Fold in chocolate chips.
  7. Fill muffin cups ¾ full and top with extra chocolate chips if desired.
  8. Bake for 18–22 minutes or until a toothpick comes out with moist crumbs.
  9. Cool for 10 minutes, then transfer to a wire rack.

Notes

  • Squeeze zucchini well to avoid excess moisture.
  • Do not overmix for soft and fluffy muffins.
  • Use high-quality cocoa for richer chocolate flavor.
  • Store in an airtight container for up to 4 days.
  • Freeze for up to 2 months for easy snacks.
  • Great base for chocolate zucchini muffins or healthy zucchini muffins variations.