Zucchini is in season and I’m thrilled. These Chocolate Zucchini Muffins are the perfect way to use Zucchini. Last year I shredded and froze a bunch of zucchini, and it was so nice to have it in the freezer. I can’t wait to get my stockpile up again so these can be a year-long treat. Click on How to Freeze Zucchini if you’re interested in doing the same.
I’ve always been a huge fan of chocolate muffins, and I’ve tried a lot of recipes in hopes to find the recipe for the most delicious chocolate muffins out there.
This is it.
And I hate to brag, but I figured out a simple little step to make this already delicious recipe even more scrumptious.
***Heating the butter, cocoa, and a little bit of the sugar together before adding it to the mix adds an extra level of fudgy flavor, and it’s awesome! I do this with my homemade brownie recipe, too, and it definitely takes things up a notch.
More After School Snacks
- Amazing Samoa Rice Krispie Treats
- Chewy Peanut Butter Chocolate Chip Granola Bars
- Healthy Banana Snack Cake
- Refrigerator Bran Muffins
- No-bake Peanut Butter Energy Bites
- Whole Wheat Grape Nut Banana Muffins
HOW TO MAKE CHOCOLATE ZUCCHINI MUFFINS
- Preheat oven to 350 degrees.
- Prepare muffin tins with liners or cooking spray. Set aside.
- In a microwave-safe bowl, mix cocoa powder and 1/2 cup sugar until combined. Add butter and microwave for 30-60 seconds until butter melts. Stir well.
- Pour into mixing bowl or stand mixer bowl. Add the rest of the sugar (1 1/2 cups), oil, eggs, and vanilla. Mix well.
- Add baking soda, baking powder, salt, cinnamon, and flour. Mix until combined.
- Next, add shredded zucchini and mix (15-seconds) until combined. Add chocolate chips and mix (15 seconds) them through.
- Fill muffin tins with batter 2/3 full and bake at 350 degrees for 20-25 minutes or until toothpick comes out clean from center.
- Remove muffins from tins and let cool on a cooling rack.
- Enjoy!
When I made these, my kids went a little cra-cra for them. Without intervention from me, they would have been snarfed up in a matter of minutes. They don’t need to know that I ate three during nap time. I live such a double standard.
Chocolate goodness, made perfect with zucchini and a hint of cinnamon. The chocolate chips don’t hurt anything either.
The Best Tip for making Chocolate Zucchini Muffins
- Heat the butter, cocoa, and a little bit of the sugar together in the microwave before adding the rest of the ingredients. It adds an extra level of fudgy flavor.
More Awesome Muffin Recipes
- 2 cups sugar, divided
- ½ cup cocoa powder
- ½ cup butter
- ½ cup oil
- 3 eggs
- 2 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp cinnamon
- 3 cups flour
- 2 cups shredded zucchini
- 1 cup chocolate chips
- Preheat oven to 350 degrees.
- Prepare muffin tins with liners or cooking spray. Set aside.
- In a microwave-safe bowl, mix cocoa powder and ½ cup sugar until combined. Add butter and microwave for 30-60 seconds until butter melts. Stir well.
- Pour into mixing bowl or stand mixer bowl. Add the rest of the sugar (1½ cups), oil, eggs, and vanilla. Mix well.
- Add baking soda, baking powder, salt, cinnamon, and flour. Mix until combined.
- Next, add shredded zucchini and mix (15-seconds) until combined. Add chocolate chips and mix (15 seconds) them through.
- Fill muffin tins with batter ⅔ full and bake at 350 degrees for 20-25 minutes or until toothpick comes out clean from center.
- Remove muffins from tins and let cool on a cooling rack.
- Enjoy!
These were great! My son’s friend was over and asked me to print out a copy of the recipe for his mom to make at home later. I cooked them 20 minutes and thought they were a bit dry so next time I’ll try ~18 minutes.
P.S. It doesn’t say when to add the vanilla.
Thanks Carrie, and thanks for letting me know. I will go fix that.
Whole Wheat Zucchini Carrot Oatmeal Muffins – so yummy, you ll never even know they re good for you!
These are the best Chocolate Zucchini Muffins ever. I have an abundant supply of zucchinis and I am always looking for something new. This was it. Thank you.
Thank you so much Cindy! I love them too. I am so glad you found it and took time to come back and let me know you liked it. 🙂
We have so much zucchini right now and I wanted a different recipe to try. This is stellar! #julygiveaway
#augustgiveaway
Great treat for my kids! So good and love finding way to sneak in those veges! I told my 6 year old it had zucchini in it and she didn’t believe me. Parent win! #Augustgiveaway
haha! Love it! Nothing makes me happier than sneaking veggies into food!
These muffins are great! I just used my last zuccini from the garden & I will definitely be using this recipe again. We had so many zuccini this summer & I have lots shredded in the freezer.
A good recipe to keep for next summer too!!
Thanks so much
Yay! I love hearing this Mabel! So glad you have a freezer stocked so you can make them all year!
Can you use frozen zucchini. Do you drain or just use all juices?
Yes you can, I do not drain the juices when I use frozen….unless it seems super excessive, then I will drain about half of it.
I’m far from a health nut & although I like veggies, I love my chocolate more. I had all of these zucchinis that I didn’t know what to do with. Oh, did I mention that my husband hates zucchini? These were absolutely fabulous! My husband loves them. When ppl come over, I make them try them without telling them what’s in them. Everyone is amazed. I added walnuts (cook longer) & topped them with homemade cream cheese icing. It’s so moist, next time I’m going to try to make it into a cake.
YUM! That sounds amazing Terry! I am so glad you like the recipe, and your husband and friends do too. I love hiding veggies in stuff. :). I actually have an amazing zucchini cake on the site. Here is the link.https://reallifedinner.com/zucchini-sheet-cake-with-cream-cheese-frosting/. and this is a chocolate zucchini one https://reallifedinner.com/chocolate-zucchini-sheet-cake/
Thanks for leaving me a comment.