Chocolate Zucchini Muffins

These double chocolate muffins are hiding a whole cup of zucchini and your kids will never know. ♡

The shredded zucchini melts into the batter and makes these muffins incredibly moist without adding any veggie taste. The cocoa powder and chocolate chips do all the heavy lifting flavor-wise. It is the ultimate hidden veggie win for parents everywhere.

Let the kids help with the mixing and chocolate chip adding (the best part). Let’s make it together.

Ingredients

Chocolate Zucchini Muffins

• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/3 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup finely grated zucchini (about 1 medium)
• 1/2 cup chocolate chips plus extra for topping

Optional add-ins:

• 1/4 cup mini marshmallows
• Chopped walnuts
• Cream cheese filling

How to Make Chocolate Zucchini Muffins

1. Prep. Preheat oven to 350F. Line a muffin tin with paper liners or spray with cooking spray. Grate the zucchini on the fine side of a box grater and squeeze out excess moisture with a clean towel.
2. Mix dry. Whisk together flour, cocoa powder, baking soda, and salt in a large bowl.
3. Mix wet. In another bowl, whisk sugar, oil, eggs, and vanilla until smooth. Fold in the grated zucchini.
4. Combine. Pour the wet ingredients into the dry and stir until just combined. Fold in the chocolate chips. Do not overmix or the muffins will be tough.
5. Bake. Divide batter evenly among 12 muffin cups. Top each with a few extra chocolate chips. Bake 18 to 20 minutes until a toothpick comes out with just a few moist crumbs.

Tips

• Squeeze the grated zucchini in a clean kitchen towel to remove water. Too much moisture makes the muffins soggy.
• Use the fine side of the grater so the zucchini is practically invisible in the batter.
• Let kids help grate the zucchini (with supervision) and stir in the chocolate chips.
• These taste even better the next day once the flavors meld together.
• Freeze baked muffins for up to 3 months. Thaw overnight or microwave for 30 seconds.

Variations

• Double Chocolate: Use dark chocolate chips AND white chocolate chips for a two-tone muffin.
• Cream Cheese Stuffed: Drop a teaspoon of sweetened cream cheese in the center of each muffin before baking.
• Banana Chocolate Zucchini: Add one mashed banana to the wet ingredients for extra sweetness and moisture.
• Peanut Butter Swirl: Drop a small spoonful of peanut butter on top and swirl with a toothpick before baking.
• Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend. Works perfectly.

FAQ

Chocolate Zucchini Muffins

Fudgy double chocolate muffins with hidden grated zucchini that kids will never detect.

Print Recipe Pin Recipe

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups flour
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 cup sugar
• 1/3 cup oil
• 2 eggs
• 1 tsp vanilla
• 1 cup grated zucchini
• 1/2 cup chocolate chips

Method

 

1. Prep. Preheat to 350F, line muffin tin, grate and squeeze zucchini.
2. Mix dry. Whisk flour, cocoa, baking soda, salt.
3. Mix wet. Whisk sugar, oil, eggs, vanilla, fold in zucchini.
4. Combine. Stir wet into dry, fold in chocolate chips.
5. Bake. Fill cups, bake 18-20 minutes until toothpick comes out clean.

Notes

Squeeze excess moisture from zucchini before adding to batter.
Use fine grater so zucchini is invisible in the chocolate batter.

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