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.
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.
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.
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.
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.
Tips for perfect Chocolate Zucchini Muffins:
- Zucchini needs to be drained after shredding it to use in baked goods like these chocolate zucchini muffins. I like to shred it in my food processor (fastest way, but you can also use a box grater if you prefer). There’s no need to peel it first, but quarter it and scrape out the seeds with a spoon if your zucchini are large. 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, but for muffins I usually just press out as much as I can in the strainer and that’s good enough.
- 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). You could also omit the chocolate chips if you like, but I haven’t tried that because I like chocolate chips.
- 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.
- These muffins will freeze well in an airtight container or ziplock bag for up to 3 months.
- Here are a few more great muffin recipes for you: Healthy Carrot Zucchini Muffins, Chocolate Chip Banana Oatmeal Muffins, and Apple Muffins with a Crumb Topping
- 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
- Preheat the oven to 350 degrees F.
- Line a muffin tin with paper liners or lightly spray with non-stick cooking spray and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.
- In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined.
- Stir in the grated zucchini.
- Add this mixture to the dry ingredients and stir until just combined.
- Fold in the chocolate chips.
- 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.
- Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
- Store the muffins at room temperature in an airtight container for 3-5 days, or freeze for up to 3 months.
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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Serving Size:1 muffin
Amount Per Serving: Calories: 255 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 32mg Sodium: 201mg Carbohydrates: 32g Fiber: 2g Sugar: 17g Protein: 4g
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