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Chocolate Zucchini Muffins

These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!

These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!

These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!

So….I can’t grow zucchini.

Really.

I’ve been told that’s not a thing.  Many people have insisted that that’s not possible, while laughing at me and assuming that I’m joking.  

I’m not kidding, I really can’t grow it.

These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!

I try every single year.  I plant lots of zucchini seeds and they don’t sprout.  

I try again.  

A few may sprout but even if they grow to a decent size (most of them don’t), they don’t actually produce any zucchini.

These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!

I think after about 10 years of trying every single year to grow zucchini, I can count on one hand how many zucchini I’ve actually had my garden produce.  

And those few zucchini were teeny tiny.  Not the giant things most people have exploding out of their gardens!

Lucky for me, I have friends that take pity on me, and after they stop laughing about my gardening ineptitude, they share their excessive zucchini with me.

Yay for friends that are capable of growing the stuff.

I really just don’t even understand it.  Everything else grows.  

I have a watermelon growing right now for goodness sake.  Now, it may not get large enough to actually eat – we are expecting snow this week after all (WHY??), but still, it’s there.

These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!

Zucchini though?  No.

Anyhow – if you DO have some zucchini to use up (I hear most people have more then they know what to do with!), these chocolate zucchini muffins need to happen in your kitchen soon!

Soft, chocolate zucchini muffins with extra chocolate chips (because why not?), they are moist and delicious and, like most muffins, don’t take very long to mix up and get into the oven.  

Perfect for a sweeter breakfast or a morning snack, we’ve gone through several batches of these already.

And, since I have friends, there’s still a zucchini sitting on my counter waiting to be made into more.

These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!

How do you shred zucchini for muffins?

I like to shred zucchini in my food processor. This is the fastest way, but you can also use a box grater (use the large holes) instead.  

There’s no need to peel the zucchini first, but quarter it and scrape out the seeds with a spoon if your zucchini are large.

These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!

How do you get the water out of zucchini?

Zucchini needs to be drained after shredding it to use it in baked goods like these chocolate zucchini muffins.   Place the shredded zucchini in a fine mesh strainer and let the liquid drain out of it, pressing it with a spoon to get most of the liquid out.  

You can wring out even more liquid in a clean kitchen towel if you like – just place the shredded zucchini on the towel, fold it over, twist the ends to seal it and the wring out as much liquid as you can. But for muffins I usually just press out as much as I can in the strainer and that’s good enough.

These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!

Can zucchini muffins be frozen?

I freeze muffins all the time! Let them cool completely after baking and then freeze them in an airtight container or large ziplock bag for up to 3 months.

These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!

How to make Chocolate Zucchini Muffins:

  • Make sure not to over-mix the muffin batter.  Muffins will be dense and tough if you mix the batter too much, stir with a spoon until the ingredients are just combined.
  • You can make these chocolate zucchini muffins healthier by using half whole wheat flour, or by decreasing the sugar and using 1/4 cup granulated sugar instead of 1/2 cup, or both.  I’ve made them this way and they’re still delicious, although less sweet (obviously).  I don’t recommend omitting the chocolate chips though, they add a lot of sweetness to the muffins and I found them a little bit bland when I tried this.
  • If you have an ice cream scoop or large cookie scoop, use that to portion the batter into the muffin tin – it helps with getting those nice domed tops on your muffins.
  • You can just spray your muffin tin with cooking spray, or use paper liners.  I tried these muffin liners (that’s an Amazon link – they were way less then that at the grocery store where I found them!) for these muffins and they popped right out, so they work very well if you want liners that don’t stick at all.
Yield: 12 muffins

Chocolate Zucchini Muffins

These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!

These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder (Dutch process)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 1/2 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, lightly packed
  • 1 1/2 cups grated zucchini, drained
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Line a muffin tin with paper liners or lightly spray with non-stick cooking spray and set aside.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.
  4. In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined.
  5. Stir in the grated zucchini.
  6. Add this mixture to the dry ingredients and stir until just combined.
  7. Fold in the chocolate chips.
  8. Fill the prepared muffin tin until the cups are 3/4 full and bake for 20-22 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
  9. Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
  10. Store the muffins at room temperature in an airtight container for 3-5 days, or freeze for up to 3 months.

Notes

Make these chocolate zucchini muffins healthier by using half whole wheat flour and decreasing the granulated sugar to 1/4 cup. They will still be moist, chocolatey and delicious, but a bit healthier - although obviously not as sweet so keep that in mind if you want a bakery style muffin.

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Nutrition Information:

Yield:

12

Serving Size:

1 muffin

Amount Per Serving: Calories: 255Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 32mgSodium: 201mgCarbohydrates: 32gFiber: 2gSugar: 17gProtein: 4g

Nutrition Information is estimated based on ingredients used and may not be exact.

  1. Kaylee says:

    I made these muffins yesterday and they turned out bitter. Are used just regular cocoa powder do you think that would affect it? They’re already baked so do you know if there’s anyway that I could make them less bitter so we can taste better to eat them?

    1. Stacey says:

      I have never used regular cocoa powder in these, but I would guess that’s what gave the muffins a bitter taste. Recipes with natural cocoa powder instead of Dutch processed cocoa powder use more baking soda and no baking powder typically. I think it would work fine in this recipe if you increase the baking soda to 1 teaspoon and omit the baking powder, but I haven’t tried it myself. You could try adding a chocolate glaze to the muffins to increase the sweetness and counteract the bitterness. The chocolate glaze on these chocolate scones is great, and the type of cocoa powder shouldn’t matter in that. Or you could just melt some chocolate chips and drizzle it on top.

  2. Lisa says:

    July 2020
    Made these muffins for the first time. I will NEVER make another recipe again, these are fantastic! My son said they were the best muffins he has ever had. I did not squeeze out the liquid from the zucchini as suggested and they were perfect. SO MOIST! Thank you… 🙂

  3. Mallori says:

    These were amazing!!! My daughter does not eat like fruits or veggies. I am always looking for ways to sneak in veggies. She loves chocolate and she loves these. I even told her the green was the chocolate I used. Sneaky mommy here. We will be doubling the batch today making normal size and bite size muffins. Thanks for such a great recipe!!!

  4. Clarisse says:

    Just made a batch of these with my first zucchini from my garden and they are perfectly moist, not overtly sugary/chocolatey and fluffy! I’m not a huge chocolate fan, but they’re really hitting the spot. Going to try the healthier version next time. Thank you!!

  5. Holly says:

    Yummy recipe & very moist!
    I used half white & w/w flour (3/4 cup of each) & decreased the white sugar to 1/4cup. Thank you!

  6. Vanessa says:

    I tried the muffins and they are delicious. But I put my protein powder instead of flour. And I switch the sugars. I put mostly brown sugar. And I must say they are really GOOD So thanks for sharing.

  7. Ang says:

    I made these, didn’t press any water out of my zucchini, and I added 1/2 cup more of zucchini. Baked it for 24 minutes. They were very moist mmm.
    I find I always add more zucchini and it always turns out sooo nice and moist. Good recipe. Thanks!

  8. Nicole Perham says:

    My batch came out a bit on the dryer side. I’m not sure what I did wrong! I followed the recipe exactly. I’m going to try again.

    1. Stacey says:

      Oh no! Sorry they didn’t turn out for you. I’ve never found these dry – if you try them again, maybe make sure you’re measuring your flour correctly. I get about 5 oz per cup of flour when I weigh it. I measure it by scooping it with a dry measuring cup and then using a knife to sweep off the excess, without shaking it down into the cup. Also, maybe your oven runs a bit hot and they were a bit overdone? Try testing for done-ness a few minutes early if you think that might be the problem. Hopefully that helps!

    1. Stacey says:

      I haven’t made it as a bread yet but I’m sure it would be fine. They’re pretty big muffins so I would make either two small 8×4 inch loaves or one large 9×5 inch loaf. I’d probably go with the 9×5 inch pan myself, and it would make a large loaf. Bake it at 350F for 50-60 minutes I think. If you do 8×4 inch pans, probably test at 40-45 minutes to see if it’s done, as the pans would probably be only half full.

  9. Dawn says:

    Batter was very runny so I was nervous, but omg they are delicious! I used almond milk instead of regular milk! Definitely the best chocolate zucchini muffins I have ever had! Thanks for sharing your recipe!

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