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–+ servings

Moist Chocolate Zucchini Muffins

These chocolate zucchini muffins are moist, fudgy, and loaded with chocolate flavor, making them an easy breakfast or snack.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 1
Course: Baking, Breakfast
Cuisine: American
Calories: 315
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 cups finely grated zucchini
  • 1 cup semisweet chocolate chips
  • 1/2 cup mini milk chocolate chips

Method
 

  1. Warm the oven to 350°F. Grease the cups of a muffin tin with nonstick spray or line them with paper baking cups.
  2. In a large mixing bowl, beat the granulated sugar, brown sugar, oil, eggs, and vanilla with an electric mixer until smooth and fully combined.
  3. In a separate medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
  4. Add the dry mixture to the wet mixture a little at a time, stirring just until no dry streaks remain.
  5. Fold in the shredded zucchini until evenly distributed, then stir in the semisweet chocolate chips.
  6. Using a large cookie scoop, about 3 tablespoons, divide the batter among the prepared muffin cups.
  7. If you like, sprinkle the mini milk chocolate chips over the tops of the muffins.
  8. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 315kcalCarbohydrates: 41gProtein: 3gFat: 16gSaturated Fat: 4gCholesterol: 28mgSodium: 190mgFiber: 2gSugar: 27g

Notes

Finely shredding the zucchini helps it melt into the batter, so the muffins hide their vegetable content completely.
Skip the cinnamon if you prefer a purer chocolate flavor.
Use a cookie scoop with a release mechanism for quick, even muffin portions.
Follow the muffin cup counts and baking times exactly for the best texture.
Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for up to a month.
To reheat a frozen muffin, microwave it for 30 to 60 seconds, or let it thaw at room temperature for a couple of hours.
For mini muffins, start checking around 12 minutes in the oven.

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