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.
Clean Kitchen Towel (For squeezing excess moisture from zucchini)
Ingredients
1cupzucchini- Grated, water squeezed out
1 ½cupsall-purpose flour
½cupunsweetened cocoa powder
½cupgranulated sugar
½cupbrown sugar- Packed
2large eggs
½cupvegetable oil- Or use coconut oil or applesauce
1teaspoonvanilla extract
1teaspoonbaking soda
½teaspoonbaking powder
½teaspoonsalt
¾cupmini 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.