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Chocolate zucchini muffins are a delicious, moist treat that lets home bakers sneak veggies into a rich, chocolatey breakfast or snack. This recipe is perfect for beginner and intermediate bakers, and it’s designed to work in a standard oven or OTG, with equipment constraints in mind. The muffins are reliably moist, with a fudgy crumb, thanks to the zucchini no one will guess the secret ingredient! The key is grating the zucchini finely and leaving a little moisture for tenderness, not sogginess, and knowing when to stop mixing to avoid toughness.​

Why This Recipe Works

Zucchini adds moisture and structure without overpowering the chocolate flavor, letting you cut back on oil and sugar. The combination of cocoa powder and chocolate chips gives a bold, balanced chocolate taste, while the natural sweetness of the zucchini means you can reduce sugar without sacrificing flavor. Using both granulated and brown sugar helps keep the muffins tender and moist, and the oil ensures a long shelf life. The spices cinnamon especially complement the chocolate and add warmth, but aren’t so strong that they distract from the chocolate.​

Main Ingredients

• Zucchini — 280g (about 2 cups grated, lightly drained) — adds moisture and texture, sneaks in nutrition.
• Granulated sugar — 300g (1 ½ cups) — sweetens and balances acidity.
• Light brown sugar — 100g (½ cup, packed) — enhances moisture and flavor.
• Vegetable oil — 240ml (1 cup) — keeps muffins moist and tender.
• Eggs (large) — 3 (about 150g) — bind and leaven.
• Vanilla extract — 8ml (2 tsp) — enhances flavor.
• All-purpose flour — 300g (2 ½ cups) — structure.
• Unsweetened cocoa powder — 50g (½ cup) — rich chocolate flavor.
• Salt — 5g (1 tsp) — balances sweetness.
• Baking soda — 5g (1 tsp) — leavener.
• Cinnamon — 2g (1 tsp, ground) — warmth and aroma.
• Semisweet chocolate chips — 170g (1 cup) — bursts of chocolate.
• Mini milk chocolate chips — 85g (½ cup, optional) — for extra texture if desired.

Equipment

• Muffin tin — standard 12-cup, use paper liners or non-stick spray.
• Mixing bowls — one large, one medium.
• Electric mixer or whisk — for creaming and mixing.
• Grater — standard box grater for zucchini.
• Kitchen scale — for precise ingredient weights.
• Oven/OTG — must preheat.
• Cookie scoop or spoon — for even muffin filling.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat oven to 180°C (350°F). Line muffin tin with paper liners or coat with non-stick spray.

Step 2: Grate the Zucchini

Grate the zucchini finely using the medium side of a box grater. Place in a mesh sieve or towel and lightly press out excess moisture—do not squeeze bone dry. Measure 280g (about 2 cups) after draining.​

Step 3: Mix Wet Ingredients

In a large bowl, beat together the sugars, oil, eggs, and vanilla until smooth and creamy (about 2 minutes). The batter should be shiny and emulsified.​

Step 4: Mix Dry Ingredients

In a medium bowl, whisk the flour, cocoa powder, salt, baking soda, and cinnamon until no lumps remain.

Step 5: Combine

Add the dry ingredients to the wet in three batches, stirring gently just until the flour is incorporated. Do not overmix—swirls of flour are fine.

Step 6: Fold in Zucchini and Chocolate

Gently fold in the zucchini and chocolate chips with a spatula. The batter should be thick and fudgy, with visible streaks of chocolate.​

Step 7: Fill and Bake

Fill muffin cups about ¾ full using a large cookie scoop. Optionally, sprinkle mini chocolate chips on top. Bake at 180°C (350°F) for 18-22 minutes, until a skewer inserted comes out clean with a few crumbs. Do not open the oven too early.

Step 8: Cool

Cool in pans for 5 minutes, then transfer to a wire rack.

Troubleshooting

• Muffins sank after baking: Likely underbaked or too much leavening. Bake until a toothpick is clean, and measure baking soda precisely.
• Batter too dry: Too much flour or not enough moisture in zucchini. Use a scale and squeeze zucchini gently.
• Muffins too dense: Overmixing or cold ingredients. Mix just until combined, use ingredients at room temperature.
• Chocolate chips sink: Fold in last, and don’t overmix.
• Bitter taste: Use good-quality cocoa powder and avoid over-baking.
• Muffins too moist: Squeeze out excess moisture from zucchini, but don’t dry completely.

Substitutions and Variations

• Egg-free: Use 3 tablespoons flax or chia seeds soaked in 6 tablespoons water as a substitute.
• Dairy-free: Use dairy-free chocolate chips.
• Gluten-free: Substitute 300g gluten-free flour blend (tested with Bob’s Red Mill or King Arthur).
• Sugar swaps: Use coconut sugar or jaggery for a less refined option.
• Oil substitutes: Use melted butter or coconut oil.
• Flavor swaps: Add instant coffee or espresso for deeper chocolate, or swap chocolate chips for chopped nuts or dried fruit.

Scaling Table

Storage, Make-Ahead, and Freezing

• Counter: Up to 3 days in an airtight container.
• Fridge: Up to 1 week. Bring to room temperature before serving.
• Freezer: Up to 3 months. Wrap individually, thaw at room temperature or microwave for 30 seconds.
• Re-crisp: Warm in a toaster oven for 3-5 minutes.
• What not to freeze: unfrosted muffins freeze beautifully; avoid freezing with wet fillings.

Serving Suggestions

Serve warm with nut butter or a dollop of yogurt for extra nutrition. Pair with coffee or tea for a cozy breakfast.

FAQs

• Can I use all-purpose flour instead of pastry flour? Yes, but muffins will be slightly denser.
• How to keep zucchini muffins moist? Don’t squeeze out all moisture before baking, and use oil.
• Can I make mini muffins? Yes, reduce baking time to 10-14 minutes.
• Can I use coconut oil instead of vegetable oil? Yes, but use refined if you want a neutral flavor.
• What can I use for egg replacement? Flax or chia eggs work well.

Notes From My Kitchen

• Batch 1: Zucchini was too wet, muffins turned out soggy. Next time, squeezed out more moisture.
• Batch 2: Added extra cinnamon, found it overwhelmed the chocolate. Reduced to 1 tsp.
• Final: Balanced flour and moisture for perfect texture—soft center with a slightly crisp top.

Nutrition and Disclaimer

• Approximate per muffin: 220 kcal, 32g carbs, 3g protein, 10g fat (values are estimates; adjust for brands and portion size).​
• Note: Always follow food-safety practices; values may vary.

This recipe is a keeper for home bakers who want a fuss-free, moist, and delicious chocolate muffin that’s a little healthier than most. Happy baking!

Final Thoughts

Chocolate zucchini muffins are a brilliant way to enjoy a treat that feels indulgent but is secretly packed with nutrition. The zucchini adds moisture and a subtle sweetness, letting you cut back on sugar and oil without sacrificing flavor or texture. These muffins are forgiving for beginners and satisfying for experienced bakers, making them a reliable choice for breakfast, snacks, or even dessert.

What I love most about this recipe is how it turns a simple ingredient like zucchini into something magical. No one will guess the secret, and everyone will ask for seconds. The muffins freeze beautifully, so you can bake a big batch and enjoy them over several days.

If you’re new to baking with vegetables, this is a gentle introduction. If you’re a seasoned baker, try experimenting with spices or swaps to make it your own. Either way, I hope these muffins bring a little chocolatey joy to your kitchen and your table. Happy baking!

​

Chocolate Zucchini Muffins Recipe (Double Chocolate, Super Moist)

Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy, Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

220

kcal

Total time

35

minutes

Moist, fudgy double chocolate zucchini muffins with a tender crumb and shiny tops beginner‑friendly and reliably moist thanks to finely grated zucchini and oil. Designed for standard ovens or OTGs, with precise weights, times, and tested substitutions for egg‑free, dairy‑free, and gluten‑free options.​

Ingredients

• Zucchini, finely grated, lightly drained — 280 g (about 2 cups) — moisture and tenderness without visible veg flavor​

• Granulated sugar — 300 g (1 ½ cups) — sweetness and structure via hygroscopicity​

• Light brown sugar — 100 g (½ cup, packed) — moisture and mild caramel notes

• Vegetable oil (neutral) — 240 ml (1 cup) — keeps crumb soft for days

• Large eggs (room temp) — 3 (about 150 g without shells) — binding and lift

• Vanilla extract — 2 tsp (8 ml) — rounds chocolate flavor

• All‑purpose flour — 300 g (2 ½ cups) — structure

• Unsweetened cocoa powder (natural or Dutch) — 50 g (½ cup) — rich chocolate base

• Baking soda — 1 tsp (5 g) — reacts with cocoa/zucchini’s mild acidity for rise

• Fine salt — 1 tsp (5 g) — balances sweetness​

• Ground cinnamon — 1 tsp (2 g), optional — warm accent that complements chocolate

• Semisweet chocolate chips — 170 g (1 cup) — melty pockets of chocolate

• Optional topping: mini chocolate chips — 85 g (½ cup) — bakery‑style tops

Directions

• Preheat and prep
  Preheat oven/OTG to 180°C (350°F) for 15 minutes; set oven rack to center, line tin with 12 paper liners. Visual cue: preheated unit should show stable temp before batter goes in for best rise.​
• Grate and drain zucchini
  Grate zucchini on medium holes; place in a sieve or towel and gently press to remove excess water—do not wring bone‑dry, you want some moisture; measure 280 g after draining. Visual cue: when squeezed, only a few droplets should bead up.​
• Whisk wet
  In a large bowl whisk 300 g sugar, 100 g brown sugar, 240 ml oil, 3 eggs, and 2 tsp vanilla until emulsified and glossy, 60–90 seconds by hand or 45–60 seconds on low‑medium with a hand mixer. Visual cue: mixture should look cohesive, not separated or oily on top.​
• Mix dry
  In a medium bowl whisk 300 g flour, 50 g cocoa, 1 tsp baking soda, 1 tsp salt, and 1 tsp cinnamon to remove lumps and evenly disperse leavener. Visual cue: uniform cocoa color with no pale streaks.​
• Combine gently
  Add dry to wet in 2–3 additions, folding with a spatula just until the flour disappears; some tiny streaks are okay at this stage. Visual cue: thick, fudgy batter that slowly falls off the spatula; avoid a shiny, elastic look which signals over‑mixing.
• Fold zucchini and chips
  Fold in 280 g zucchini and 170 g chocolate chips until evenly distributed. Visual cue: batter loosens slightly yet remains scoopable; you should still see shreds and chips suspended evenly.​
• Portion and bake
  Fill liners about ¾ full; sprinkle mini chips on top if using; bake 18–22 minutes at 180°C (350°F). Doneness tests: a skewer should come out with a few moist crumbs, not wet batter; the tops should spring back lightly when pressed; optional internal temp 96–98°C (205–208°F). Avoid opening the door before 14–15 minutes.​
• Cool
  Cool in pan 5 minutes to set, then transfer to a rack until warm or room temp. Visual cue: liners release cleanly when set; steam dissipates so tops stay lightly crisp.

Notes

• Substitutions and variations
  Egg‑free: Replace 3 eggs with 3 tbsp ground flax + 6 tbsp water (gel 10 minutes); bake time may extend 1–2 minutes; crumb slightly denser.​
  Dairy‑free: Use dairy‑free chocolate chips; base batter contains oil, so no dairy swap needed.​
  Gluten‑free: Use a 1:1 gluten‑free baking blend (300 g) with xanthan gum; rest batter 10 minutes to hydrate before baking.​
  Flavor twists: Add ½–1 tsp instant espresso to intensify chocolate; swap 1 tsp cinnamon for ½ tsp cardamom for a perfumed lift; fold in toasted walnuts or pecans (80–100 g).
• Troubleshooting
  Sinking centers: Underbaked or too much leavener; bake to skewer with moist crumbs or 96–98°C internal, measure baking soda accurately.​
  Gummy crumb: Zucchini too wet or underbaked; drain lightly and extend bake 2–3 minutes.​
  Dry/crumbly: Overbaked or too much flour; weigh flour and pull when crumbs are moist.​
  Bitter notes: Harsh cocoa or over‑leavening; use quality cocoa and stick to 1 tsp baking soda.​
  Tunneling/dense: Overmixing; fold gently and stop when flour disappears.
• Nutrition and safety note
  Approximate per muffin: 220 kcal; 32 g carbs; 3 g protein; 10 g fat; sodium ~200 mg; fiber ~2 g (estimates vary by brands and chocolate content). Values are estimates; adjust based on actual brands and portion size. Store fully cooled muffins to prevent condensation and microbial growth; avoid leaving at room temp beyond 3 days in humid climates.