Moist Chocolate Zucchini Muffins with Melted Chocolate Chips

Chocolate Zucchini Muffins combine cocoa powder and chocolate chips for double the chocolate. They’re incredibly moist, full of chocolate flavor, and a delicious way to use up extra zucchini. Enjoy them for breakfast, a snack, or dessert—these muffins also freeze well.

Zucchini Recipes

If your garden is producing zucchini, baking with it is an excellent option. I often make desserts like chocolate zucchini cake or lemon zucchini bread, and this muffin version is adapted from my chocolate cake recipe with the frosting removed and extra chocolate chips added. The result: convenient, portable muffins perfect for busy mornings or an on-the-go treat.

If you prefer savory preparations, shredded zucchini also cooks up nicely with carrots as a simple side dish.

How to Shred Zucchini

This recipe calls for 2 cups shredded zucchini. A food processor with a shredding attachment makes quick work of it, but you can also use a box grater.

Trim the stem and blossom ends before shredding. You can leave the skin on. Cut zucchini into pieces that fit your feed tube or grater. For larger zucchini, quarter and remove seeds before shredding.

1. Install the shredding disk and secure the lid on the food processor.
2. Use the feeding tube pusher to press zucchini through the shredder while the machine runs.
3. Work in batches without overfilling the bowl. Turn off the processor before removing parts.
4. Scoop the shredded zucchini into a bowl with a spatula.

Note: If your zucchini is very large or watery, drain excess moisture in a fine-mesh strainer or wrap the shredded zucchini in a towel and squeeze. For smaller zucchini, you usually don’t need to remove any liquid; a tablespoon or so of extra moisture won’t harm the batter.

To Make the Zucchini Muffins

The process is straightforward:

1. Whisk the dry ingredients together in a large bowl.
2. Whisk the wet ingredients in a separate bowl, then fold in the shredded zucchini.
3. Combine the wet and dry mixtures and fold in the chocolate chips.
4. Scoop the batter into paper-lined muffin tins, bake, and let cool.

Step 1 – Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, salt, baking soda, and baking powder until evenly combined.

Step 2 – Wet Ingredients

In a separate bowl, whisk together the eggs, milk, oil, and vanilla. Fold the shredded zucchini into the wet mixture until evenly distributed.

Steps 3 & 4 – Combine and Bake

Stir the dry ingredients into the wet ingredients just until combined, then fold in the chocolate chips. Line a muffin pan with paper liners and use a scoop to fill each cup about two-thirds full. You can sprinkle extra chocolate chips on top if you like.

Bake at 350°F for 20–25 minutes. At high altitude, bake at 400°F for 18–20 minutes. The muffins are done when they spring back lightly or a toothpick inserted in the center comes out with a few moist crumbs.

Storing Chocolate Zucchini Muffins

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Store cooled muffins in an airtight container at room temperature for up to 3 days.

Can I Freeze These Muffins?

Yes. Place cooled muffins in a freezer-safe container with parchment between layers, or use a freezer zip-top bag. Freeze for up to 3 months. Thaw at room temperature or warm gently before serving.

More Muffin Recipes

• Banana Crumb Muffins
• High Altitude Blueberry Muffins
• Coffee Cake Muffins
• Banana Chocolate Chip Muffins with sour cream
• Apple Cinnamon Muffins
• Pumpkin Cream Cheese Muffins
• Cranberry Orange Muffins
• Blueberry Coconut Muffins