Chocolate Zucchini Muffins

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Chocolate Zucchini Muffins are the kind of treat that makes you wonder why you haven’t been sneaking veggies into your desserts all along. These muffins are rich, moist, and have that perfect balance of deep cocoa flavor and subtle sweetness. And the best part? They’re made with shredded zucchini, giving them a tender crumb without tasting even remotely like a vegetable.

Whether you’re trying to use up a garden bounty or just want to feel a little better about indulging, these muffins are a win-win. They make an excellent breakfast on the go, after-school snack, or late-night chocolate fix. And with just a few pantry staples, you can whip them up in no time.

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What Kind of Cocoa Powder Should I Use?

For the richest flavor, use unsweetened cocoa powder—preferably Dutch-processed if you like a smoother, deeper chocolate taste. Natural cocoa works too, but the acidity might make the flavor slightly more bitter (which some people love!). Either way, sift your cocoa before mixing to avoid clumps.

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Ingredients for the Chocolate Zucchini Muffins

Zucchini: Freshly grated zucchini adds moisture without overpowering the flavor. No need to peel—just grate and lightly blot.

All-purpose flour: The base that provides structure. You can substitute half with whole wheat for a slightly nuttier profile.

Cocoa powder: Brings that deep, rich chocolate character. Dutch-processed is ideal.

Sugar: A mix of white and brown sugar adds sweetness and keeps the crumb soft.

Eggs: Provide binding and help the muffins rise.

Vegetable oil: Keeps the texture moist and light. You can sub with melted coconut oil for a subtle flavor twist.

Baking soda & baking powder: The leavening duo that gives the muffins their fluffy lift.

Salt: Enhances the chocolate flavor.

Vanilla extract: Rounds out the flavors and deepens the sweetness.

Chocolate chips: Optional, but highly recommended. Mini or regular—use your favorite. White chocolate chips (as shown in the photo) add a creamy contrast.

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How To Make the Chocolate Zucchini Muffins

Step 1: Prep the Ingredients

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil spray. Grate the zucchini using the fine side of a box grater and lightly blot it with a paper towel to remove excess moisture.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the eggs, oil, both sugars, and vanilla extract until smooth and combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Mix gently to ensure even distribution.

Step 4: Combine and Fold

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated zucchini and chocolate chips.

Step 5: Fill and Bake

Scoop the batter evenly into muffin cups, filling about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 6: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.

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How to Serve and Store Chocolate Zucchini Muffins

These muffins are at their best when served slightly warm with a cold glass of milk or your favorite coffee. For a more indulgent twist, slather on a bit of cream cheese or nut butter.

To store, keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 2 months—just microwave for 20–30 seconds to enjoy a fresh-from-the-oven feel.

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Frequently Asked Questions

How do I prevent soggy muffins from zucchini?

Lightly blot the grated zucchini with a paper towel before adding it to the batter. Don’t squeeze it completely dry—some moisture is needed for that tender texture.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free baking blend works well. Just make sure it includes xanthan gum for structure.

Can I make these vegan?

Absolutely! Substitute eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use dairy-free chocolate chips.

Do I need to peel the zucchini?

Nope! The skin is tender and unnoticeable once baked. Plus, it adds color and nutrients.

Can I turn this into a loaf instead of muffins?

Yes, pour the batter into a greased loaf pan and bake at 350°F for 50–60 minutes, checking for doneness with a toothpick.

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Want More Muffin Ideas with a Twist?

If you’re hooked on these Chocolate Zucchini Muffins, here are a few other fun and flavorful ideas to explore:

• Try these soft and wholesome Healthy Banana Oatmeal Muffins for a naturally sweet start to your morning.
• Indulge your sweet tooth with a decadent Triple Chocolate Banana Bread that’s rich and satisfying.
• For a no-bake treat, check out these creamy Blueberry Swirl Yogurt Bites.
• Or shake things up with the adorable Strawberry Cheesecake Cupcakes for your next gathering.

Craving even more? Head to my Pinterest board for daily updated recipes and baking inspiration: Life with Nina on Pinterest

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add nuts or try it with dark chocolate chips? Maybe even snuck in extra veggies?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter!

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