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Freshly baked chocolate zucchini muffins on a white plate with chocolate chips scattered around
Aitor

Chocolate Zucchini Muffins

These Chocolate Zucchini Muffins are rich, moist, and secretly packed with veggies. A perfect balance of indulgence and nutrition for breakfast or a midday treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups grated zucchini squeeze out excess moisture
  • 1/2 cup chocolate chips plus extra for topping

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In another bowl, beat eggs, oil, brown sugar, granulated sugar, and vanilla until well combined.
  4. Stir in grated zucchini until fully incorporated.
  5. Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
  6. Fold in chocolate chips.
  7. Divide batter evenly among muffin cups. Top with a few extra chocolate chips if desired.
  8. Bake for 18–20 minutes or until a toothpick inserted in the center comes out mostly clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins freeze well and are perfect for meal prep. Add nuts or use dark chocolate chips for a deeper flavor.
Nutrition Information
  • Calories: 185
  • Total Fat: 6g
  • Saturated Fat: 2g
  • Cholesterol: 31mg
  • Sodium: 245mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 2g
  • Sugars: 19g
  • Protein: 4g
  • Vitamin A: 4% DV
  • Vitamin C: 8% DV