There’s something quietly satisfying about waking up to the smell of chocolate mingling with warm, freshly baked muffins. I remember the first time I made these zucchini chocolate muffins—grating the zucchini felt like a small chore I wasn’t exactly excited for, but the moment the rich cocoa aroma filled the air, it was worth every bit of the effort. I wasn’t sure if the zucchini would stand out, but somehow it blended in perfectly, adding moisture in a way that made each bite soft and tender, without being overly sweet. The little bursts of chocolate chips melted here and there, like tiny surprises you didn’t expect but are so glad to find. I might have eaten two before even thinking about packing some for later.
It’s a little messy, too—some of the grated zucchini escaped onto the counter, and I was juggling a cup of coffee with one hand while trying to keep the batter from dripping on the floor. Nothing perfect, just real kitchen moments that make these muffins feel like a cozy morning ritual rather than a recipe to follow.
Why You’ll Love It
- Moist texture thanks to the zucchini, which also sneaks in a subtle veggie boost.
- Chocolate flavor that satisfies without being overwhelmingly sweet — it’s simple, and that’s kind of the point.
- Easy to prepare in under an hour, great for busy mornings or last-minute snacks.
- Chocolate chips add little pockets of melty goodness, making every bite interesting.
- They’re not just for breakfast; these muffins travel well for afternoon pick-me-ups too.
If you’re a little hesitant about mixing veggies and chocolate, don’t worry—it’s a combo that really works, even if it sounds unusual at first.
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Zucchini Chocolate Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Moist and delicious zucchini chocolate muffins made with grated zucchini, cocoa powder, and chocolate chips. Perfect for a healthy treat or breakfast snack.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
1/2 cup mini chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In a large bowl, beat the granulated sugar, light brown sugar, and eggs together until smooth and creamy.
Add the vegetable oil and vanilla extract to the egg mixture and mix until combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated zucchini and mini chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes: You don’t need anything fancy to whip these up—a basic muffin tin and some paper liners or a little grease will do the trick. I usually serve them alongside a cup of tea or coffee, but they’re also great with a smear of nut butter if you want an extra protein kick. If you’re feeling adventurous, you can swap the vegetable oil for melted coconut oil for a subtle tropical hint, or toss in some chopped nuts or dried fruit instead of chocolate chips—though I haven’t tested those swaps extensively, so results may vary. And if you find your zucchini is super juicy, just give it a good squeeze; otherwise, the batter might be a bit too wet.
FAQ
Can I use frozen zucchini? Yes, but make sure to thaw and drain it well before adding to the batter.
How long do these muffins stay fresh? They’re best within a couple of days at room temperature but freeze beautifully if you want to save them longer.
Are these muffins very sweet? They have a mild sweetness balanced by cocoa, so they feel like a treat without being overpowering.
Can I make these gluten-free? I haven’t tried it myself, but swapping the flour for a gluten-free blend might work; just keep an eye on the texture.
Give these zucchini chocolate muffins a try next time you want a comforting, not-too-sweet breakfast that feels like a little indulgence. Once you’ve had one fresh out of the oven, you might find yourself making them more often than you expect.