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Bitten Homemade Chocolate Zucchini Muffins with chocolate chips, stacked on another, showing moist texture and green zucchini inside.

Chocolate Zucchini Muffins

These ultra-moist chocolate zucchini muffins are packed with rich chocolate flavor, studded with chocolate chips, and secretly loaded with vegetables. They’re the perfect way to use up summer zucchini and taste just like chocolate cake.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best chocolate zucchini muffins, Chocolate Zucchini Muffins, Chocolate zucchini muffins Costco, Chocolate zucchini muffins healthy, Chocolate zucchini muffins kids, Chocolate zucchini muffins toddler, Easy chocolate zucchini muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories: 210kcal
Cost: $6

Equipment

  • 12-cup muffin tin (For baking the muffins)
  • Box grater (Use the small holes for fine zucchini)
  • Mixing bowls (One large, one medium)
  • Whisk (For mixing dry ingredients)
  • Rubber spatula (For folding in chocolate chips)
  • Measuring cups (Dry and liquid measurements)
  • Measuring spoons (For precise baking measurements)
  • Clean Kitchen Towel (For squeezing excess moisture from zucchini)

Ingredients

  • 1 cup zucchini - Grated, water squeezed out
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ cup granulated sugar
  • ½ cup brown sugar - Packed
  • 2 large eggs
  • ½ cup vegetable oil - Or use coconut oil or applesauce
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup mini chocolate chips - Or regular chips

Instructions

  • Wash, trim, grate zucchini, and squeeze out excess water. Set aside.
  • Preheat oven to 375°F and prepare muffin tin with liners or grease.
  • Beat eggs, add sugars, oil, vanilla, and stir in zucchini.
  • Whisk flour, cocoa powder, baking soda, baking powder, and salt.
  • Add dry to wet ingredients and mix until just combined. Fold in chocolate chips.
  • Fill muffin cups ¾ full and add extra chips if desired.
  • Bake for 18–22 minutes until toothpick comes out with moist crumbs.
  • Cool 5 minutes in pan, then transfer to a wire rack.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 1muffin | Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 160mg | Potassium: 180mg | Fiber: 21g | Sugar: 16g | Vitamin A: 80IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1.5mg