Name: Chocolate Zucchini Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; ¾ cup packed brown sugar; 1 teaspoon baking soda; ½ teaspoon salt; 2 eggs; ¼ cup butter melted; ¼ cup melted coconut oil; 1 tsp vanilla extract; 1 ½ cups shredded zucchini; ¾ cup mini chocolate chips plus extra for sprinkling top of muffins

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These chocolate zucchini muffins are a delicious way to sneak in some veggies! They're super chocolatey and moist, making them a great treat for breakfast or snack time.

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Chocolate Zucchini Muffins

Chocolate zucchini muffins make a great breakfast or snack.

I always end up with a lot of zucchini each year from my garden and try and find ways to use it up.

These muffins are a great way to use the zucchini as well as have a little something special for breakfast or as a treat.

Ingredients for Chocolate Zucchini Muffins

Ingredients: All-Purpose Flour, brown sugar, salt, cocoa powder, mini chocolate chips, eggs, shredded zucchini, coconut oil, and melted butter.

Flour: We used all-purpose flour.

Unsweetened cocoa powder: Choose a high-quality cocoa for the best taste.

Packed brown sugar: Provides sweetness and moisture.

Baking soda: Helps the muffins rise; make sure it's fresh for best results.

Salt: Enhances flavor and balances the sweetness.

Eggs: Use room temperature eggs if possible.

Butter (melted): Cool slightly before mixing with other ingredients to avoid cooking the eggs.

Melted coconut oil: If solid, warm it until melted.

Vanilla extract: Pure vanilla extract provides the best taste.

Shredded zucchini: No need to peel, just shred finely.

Mini chocolate chips: Distribute better throughout the muffins than regular-sized chips; save some to sprinkle on top for decoration if you want.

How to Make Chocolate Zucchini Muffins

Start by preheating your oven to 350°F. Put cupcakes liners into a 12-serving cupcake pan and set it aside.

In a large mixing bowl, mix together flour, cocoa powder, sugar, baking soda, and salt with a whisk.

In another bowl, whisk together the eggs, melted butter, coconut oil, and vanilla.

Pour the wet mixture into the dry ingredients and gently mix them together until just combined. Be careful not to over mix.

A bowl of flour, cocoa powder, sugar, baking soda, and salt.

A bowl of eggs, melted butter, coconut oil, and vanilla.

Dry and wet mixture combined together in a bowl.

Next, fold the shredded zucchini and chocolate chips into the batter.

Spoon the batter into the cupcake liners you've prepared, and sprinkle some chocolate chips on top.

Place the pan in the oven and bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Shredded zucchini and chocolate chips added into the bowl of mixture.

Batter in cupcake liners with chocolate chips on top.

Remove the cupcakes from the oven and place them on a wire cooling rack to cool completely.

Tips & Tricks

Here are some tips for making these chocolate zucchini muffins:

Grate Zucchini Finely: Grate the zucchini finely, so it blends into the batter well and gives the muffins extra moisture without big chunks.

Use Room Temperature Ingredients: Make sure eggs and butter are at room temperature.

How to Store Leftovers

A hand holding a Chocolate Zucchini Muffin.

To store any leftover muffins, let them cool completely and then put them in an airtight container or a resealable plastic bag.

If you want, you an place a paper towel at the bottom of the container and on top of the muffins to help absorb any moisture.

You can keep the muffins at room temperature for up to three days. If you want them to last longer, put the container in the fridge, and they will stay fresh for up to a week.

What to Serve with Chocolate Zucchini Muffins

Here are some ideas on what to eat with these chocolate zucchini muffins:

Butter: Cut in half and add a pat of butter to each half.

Fresh Fruit: Make up a small fruit bowl to enjoy while eating your muffins.

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Chocolate Zucchini Muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Chocolate Zucchini Muffins, dessert, muffins

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: muffins

Calories: 241kcal

Author: Jenny Blinkhorn

These Chocolate Zucchini Muffins combine the richness of chocolate with the subtle freshness of zucchini, resulting in moist, flavorful muffins. Perfect for a quick breakfast or a tasty snack!

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Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ cup packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
2 eggs
¼ cup butter melted
¼ cup melted coconut oil
1 tsp vanilla extract
1 ½ cups shredded zucchini
¾ cup mini chocolate chips plus extra for sprinkling top of muffins

Instructions

Preheat oven to 350 degrees F. Add cupcake liners to one 12 serving cupcake pan and set aside.
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda and salt.
In a separate bowl, whisk together eggs, butter, coconut oil, and vanilla.
Add wet ingredients to dry ingredients, fold together until incorporated. Do not over mix.
Fold shredded zucchini and chocolate chips into batter.
Spoon batter into prepared liners of the cupcake pan and sprinkle chocolate chips on top of muffins.
Bake for 15 min or until a toothpick inserted in the center of a muffin comes out clean.
Remove cupcakes from the oven and place on a wire cooling rack to cool completely.

Notes

You can put the batter in a 9x5 loaf pan and bake for 50-55 min if you prefer a loaf.

These muffins freeze great. If you have extra zucchini, double the recipe and freeze them for an easy breakfast.

Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.