There’s something really satisfying about pulling a batch of homemade Chocolate Zucchini Muffins out of the oven. I started making these when I had a surplus of zucchini from the farmers’ market and needed a way to use it up that didn’t involve another stir-fry. These muffins are a great solution if you want something chocolatey but don’t want to feel like you’re having dessert for breakfast. The zucchini keeps them moist, but you’d never know it’s there—especially if you squeeze out the extra water first.
I like that this recipe doesn’t require any fancy equipment or complicated steps. If you’ve got a box grater and a couple of bowls, you’re set. The batter comes together quickly, and the ingredients are all things you probably have on hand. The cocoa powder and chocolate chips make these muffins taste rich, but the applesauce and honey lighten things up a bit. It’s a good balance for a snack that feels a little indulgent but not over the top.
One thing I appreciate about these muffins is how flexible they are. You can use maple syrup instead of honey, swap in coconut oil, or use whatever milk you have. I’ve even made them with gluten-free flour and they still turned out well. They’re perfect for packing in lunches or grabbing on your way out the door. And if you’re baking with kids, they’ll have fun sprinkling extra chocolate chips on top before baking.
When you bake these, your kitchen will smell like chocolate cake, but you’ll know you’ve managed to sneak in a vegetable. That’s a win in my book. If you’re new to baking, this is a forgiving recipe—just don’t overmix the batter, and you’ll end up with soft, moist muffins every time. Give these a try the next time you want something homemade that doesn’t take all afternoon to make.
How to Prepare Chocolate Zucchini Muffins
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What You’ll Need to Begin
- 1 cup shredded zucchini (about 1 large or 2 medium)
- 1 ½ cups whole white wheat flour (or all-purpose flour)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup honey (or maple syrup)
- 2 tablespoons canola oil (or melted & cooled coconut oil)
- ½ cup unsweetened applesauce
- ¼ cup milk (any kind you prefer)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (plus extra for topping, if you like)
Technique-Focused Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners, or grease each cup thoroughly with butter or nonstick spray. This helps the muffins release easily after baking.
- Wash and dry your zucchini. Trim off the ends, then use a box grater or food processor to shred it finely. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible over the sink. Measure out 1 cup of the squeezed zucchini and set it aside. Removing excess water is key for a good muffin texture.
- In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Sift or whisk the dry ingredients together until there are no lumps and everything looks even.
- In a separate bowl, whisk together the honey, oil, applesauce, milk, egg, and vanilla extract until the mixture is smooth and fully blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Stop mixing as soon as you don’t see dry flour—overmixing can make the muffins tough.
- Add the shredded zucchini and chocolate chips to the batter. Fold them in gently until they’re evenly distributed. The batter will be thick but should look uniform.
- Spoon about ¼ cup of batter into each muffin cup. If you like, sprinkle a few extra chocolate chips on top of each muffin for a richer chocolate flavor and a nice look after baking.
- Bake for 18 to 22 minutes. The muffins are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs—no wet batter.
- Let the muffins cool in the pan for 5 to 10 minutes. Then, carefully transfer them to a wire rack to finish cooling completely. This helps prevent soggy bottoms and keeps the texture just right.
How to Choose the Best Zucchini
For Chocolate Zucchini Muffins, pick zucchini that’s firm, glossy, and free from soft spots or blemishes. Smaller to medium zucchini (about 6–8 inches long) tend to be sweeter and have fewer seeds, which makes them ideal for baking. Overly large zucchini can be watery and have tough seeds, which you’ll want to avoid for the best texture. If you’re shopping at a farmers’ market, ask for freshly picked zucchini—they’ll be more flavorful and moist.
Creative Ways to Plate and Present
If you want to make these muffins look extra inviting, try arranging them on a wooden board or a simple white platter. Sprinkle a little powdered sugar on top for a bakery-style finish, or add a few fresh berries on the side for color. For brunch, serve the muffins in a basket lined with a clean kitchen towel. Adding a few extra chocolate chips on top before baking gives a glossy, melted look that’s always a hit.
Storage Tips to Keep Ingredients at Their Best
Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To keep them moist, place a paper towel in the container to absorb excess moisture. If you want to freeze them, wrap each muffin individually in plastic wrap and place them in a freezer bag. Thaw at room temperature or reheat in the microwave for a quick snack. For the zucchini, store unwashed in the fridge crisper drawer and use within a week for best results.
Techniques to Maximize Flavor
Use high-quality unsweetened cocoa powder for a deeper chocolate taste. Toasting the chocolate chips lightly before folding them in can add a subtle, nutty flavor. Don’t skip squeezing the zucchini dry—this keeps the muffins from being dense or gummy. For extra richness, try adding a pinch of espresso powder to the dry ingredients; it won’t make the muffins taste like coffee, but it will enhance the chocolate flavor.
What to Add in Spring, Summer, Fall, or Winter
In spring and summer, add a handful of fresh raspberries or blueberries to the batter for a fruity twist. In fall, try mixing in a pinch of cinnamon or nutmeg for warmth. During winter, chopped toasted nuts (like walnuts or pecans) add crunch and richness. Use what’s in season to keep the muffins interesting and make the most of local produce.
FAQ: All You Need to Know
Can I make these muffins without eggs?
Yes, you can substitute the egg with a flaxseed “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes). This works well to bind the batter and keeps the muffins moist. Be sure to mix the flaxseed and water thoroughly before adding to the wet ingredients for best results.
Why do I need to squeeze the zucchini dry?
Zucchini holds a lot of water, which can make your muffins soggy or cause them not to rise properly. Squeezing the shredded zucchini removes excess moisture, ensuring the muffins have a light, fluffy texture. If you skip this step, the batter may be too wet and the muffins could turn out dense or underbaked in the center.
Can I use frozen zucchini?
Frozen zucchini can be used, but it must be thawed and squeezed very well to remove all extra water. Frozen zucchini tends to release even more moisture than fresh, so measure after squeezing to ensure you don’t add too much. The flavor will be similar, but the muffins may be slightly softer.
What’s the best way to reheat muffins?
To reheat, place a muffin in the microwave for about 10–15 seconds. If you’re reheating several, cover them with a damp paper towel and microwave for 20–30 seconds. Don’t overheat, or they’ll dry out. You can also warm them in a 300°F oven for 5–7 minutes for a slightly crisp top.
Why did my muffins turn out dense or gummy?
This usually happens if the batter is overmixed or if there’s too much moisture from the zucchini. Mix just until the dry ingredients are incorporated and always squeeze the zucchini thoroughly. Also, check that your baking powder and soda are fresh, as old leaveners can affect the rise and texture.
Can I reduce the sugar or use a sugar substitute?
You can reduce the honey or maple syrup by a few tablespoons, but keep in mind the muffins may be less moist and not as sweet. If you want to use a sugar substitute, choose one that’s designed for baking and follow the package instructions for substitution ratios. Texture and flavor may vary slightly with different sweeteners.
Chocolate Zucchini Muffins
Equipment
- muffin tin
- box grater or food processor
- Mixing bowls
Ingredients
- 1 cup shredded zucchini (about 1 large or 2 medium)
- 1 ½ cups whole white wheat flour (or all-purpose flour)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup honey (or maple syrup)
- 2 tablespoons canola oil (or melted & cooled coconut oil)
- ½ cup unsweetened applesauce
- ¼ cup milk (any kind you prefer)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (plus extra for topping, if desired)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it well.
- Rinse and dry the zucchini, then slice off the ends and shred it finely using a box grater or food processor. Squeeze the shredded zucchini in a towel to remove excess moisture; measure out 1 cup and set aside.
- In a large bowl, combine the whole wheat flour, baking soda, baking powder, salt, and cocoa powder, sifting or whisking to remove clumps.
- In another bowl, whisk together the honey, canola oil, applesauce, milk, egg, and vanilla until all ingredients are well incorporated.
- Gently combine the wet mixture into the dry ingredients, stirring until just mixed to avoid tough muffins.
- Carefully fold in the shredded zucchini and chocolate chips until they are evenly distributed in the batter.
- Divide the batter into the muffin cups, filling each about ¼ full. Top with additional chocolate chips if desired.
- Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely before serving.
