• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
    • Contact Me
    • Privacy Policy
  • Chickens and Farm Animals
  • Gardening
  • Recipes
  • Podcast
    • Guest Application

Beyond The Chicken Coop logo

menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Chickens and Farm Animals
  • Gardening
  • About
    • Contact Me
    • Privacy Policy
  • Podcast
    • Guest Application
×

Home » Muffins » Chocolate Zucchini Muffins

Published: Sep 19, 2015 · Modified: Sep 13, 2022 by Kathy · This post may contain affiliate links

Chocolate Zucchini Muffins

Jump to Recipe
Muffins on a white plate.

Moist chocolate zucchini muffins with two kinds of chocolate - chocolate chips and cocoa powder.

These delicious muffins are a perfect way to use up some of that garden zucchini!

Chocolate muffins on a small white plate.
Table of Contents
Baking with zucchini
Key ingredients
Step by step directions
Tips for making chocolate zucchini muffins
More zucchini recipes
More delicious muffin recipes
Chocolate Zucchini Muffins

Baking with zucchini

Zucchini is one of those magical vegetables that can be used in just about anything! When grated and added to baked goods, it adds moisture and tenderness to whatever you're baking.

These chocolate zucchini muffins are a perfect for using up zucchini when you have a surplus from your garden. But they are also perfect for baking when you don't have a garden at all! I often buy zucchini from the store when I don't have any garden fresh zucchini. It works perfectly in this recipe too.

If you have a non-veggie lover in your household, you might want to peel the zucchini before using. This removes any hint of green from the zucchini. Your non-veggie lover person will never even know there's zucchini in these muffins!

When you first mix this muffin batter together, you'll be convinced it's too dry. Once you add the zucchini, you give it a quick stir and then wait. When you come back a few minutes later and stir it again, you'll find the zucchini has released some of its moisture and the batter is just perfect!

Key ingredients

Ingredients for making zucchini muffins.
  • Zucchini - You'll need 2 cups which is about 2 medium zucchini
  • Cocoa Powder - Unsweetened
  • Chocolate Chips - Any type you have on hand
  • Sour Cream - Keeps these muffins extra moist

Step by step directions

  • Combine flour, cocoa powder, baking powder, baking soda, salt, cinnamon and sugar together in a large bowl
  • In a separate bowl, mix sour cream, eggs, oil and vanilla together
Mixing dry ingredients together with a whisk.
Mixing eggs, sour cream and oil together in a glass measuring cup.
  • Combine wet mixture in with flour mixture. The mixture will still be partially dry
Chocolate batter in a bowl.
Grated zucchini added to chocolate batter.
  • Add grated zucchini and fold into batter. Let mixture rest for 3-5 minutes and then stir again. The zucchini should release moisture making the batter nice and moist.
Folding zucchini into muffin batter.
Muffin batter in a bowl.
  • Stir in chocolate chips.
  • Scoop batter into greased muffin tins or a tin lined with paper liners.
Chocolate chips in muffin batter.
Adding muffin batter to a muffin tin.
  • Bake in preheated 375°F oven for 17-20 minutes or until cooked through.

Tips for making chocolate zucchini muffins

  • Grate your zucchini with the large holes on a  grater.
  • If zucchinis are extra large, slice in half lengthwise and scrape out seeds prior to grating. Small zucchini can be grated whole.
  • Do not overmix batter. Mix just until combined.
  • The zucchini will release moisture once it's added to the batter. Let it rest for a few minutes and then stir again.
  • Spray your muffin tin or use paper liners.
  • For evenly sized muffins, use an ice cream scoop to fill muffin tins.
  • Bake in a preheated 375°F oven.
  • Allow muffins to cool for a few minutes in muffin tin and then remove and place on a baking rack to continue cooling.
Two chocolate muffins stacked on top of each other.

More zucchini recipes

  • zucchini cheddar pancake
  • zucchini bread
  • lime zucchini bread
  • lemon zucchini muffins
  • zucchini stuffed chicken breasts.

More delicious muffin recipes

  • Oatmeal Banana Muffins
  • Raspberry Lemon Muffins
  • Rhubarb Muffins
  • Blueberry Muffins
  • Cranberry Orange Muffins
  • Pear Muffins
  • Lemon Poppy Seed Muffins
  • Huckleberry Muffins
  • Triple Chocolate Muffins
Chocolate muffins on a small white plate.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my delicious muffin recipes!

  • Cinnamon Muffins
  • Lemon Zucchini Muffins
  • Blueberry Banana Muffins
  • Coffee Cake Muffins
Chocolate muffins on a small white plate.

Chocolate Zucchini Muffins

Kathy
Moist chocolate zucchini muffin with chocolate chips.
5 from 6 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Baking
Cuisine American
Servings 15 muffins
Calories 229 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Muffin Tin
  • Cooling Rack
  • Cookie Scoop
  • Grater
Prevent your screen from going dark

Ingredients
  

  • 2 cups flour
  • 1 cup sugar
  • ¼ cup cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 whole eggs
  • ½ cup sour cream
  • ¼ cup oil (vegetable or canola oil)
  • 2 teaspoons vanilla
  • 1 cup chocolate chips
  • 2 cups grated zucchini

Instructions
 

  • Preheat oven to 375°F
  • In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, cocoa powder and sugar.
    2 cups flour, ½ teaspoon baking soda, 2 teaspoons baking powder, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ¼ cup cocoa powder, 1 cup sugar
  • In a separate bowl, combine eggs, vanilla, sour cream and oil.
    3 whole eggs, 2 teaspoons vanilla, ½ cup sour cream, ¼ cup oil
  • Add wet mixture to dry mixture. Mix just until combined
  • Stir in zucchini and allow mixture to sit for 5 minutes. Stir again, mixing in the moisture released from the zucchini. Stir in chocolate chips
    1 cup chocolate chips, 2 cups grated zucchini
  • Spray muffin pan, or line with paper liners
  • Scoop batter into pan.
  • Bake at 375 for 17-20 minutes

Notes

  • Grate your zucchini with the large holes on a  grater.
  • If zucchinis are extra large, slice in half lengthwise and scrape out seeds prior to grating. Small zucchini can be grated whole.
  • Do not overmix batter. Mix just until combined.
  • The zucchini will release moisture once it's added to the batter. Let it rest for a few minutes and then stir again.
  • Spray your muffin tin or use paper liners.
  • For evenly sized muffins, use an ice cream scoop to fill muffin tins.
  • Bake in a preheated 375°F oven.
  • Allow muffins to cool for a few minutes in muffin tin and then remove and place on a baking rack to continue cooling.

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1muffinCalories: 229kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 7mgSodium: 89mgPotassium: 148mgFiber: 2gSugar: 22gVitamin A: 109IUVitamin C: 3mgCalcium: 53mgIron: 1mg
Keyword chocolate zucchini muffins, zucchini muffins
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Recipe adapted from Mad About Muffins

 

« Baked Cheesy Chicken Penne Pasta
Halloween Apple Teeth »
  • Facebook
  • Twitter

Reader Interactions

Comments

  1. Kristina says

    June 19, 2021 at 7:07 am

    Amazing!!! So delicious! I’m going to recommend it to everyone!
    I used whole wheat flour and milk instead of buttermilk because I didn’t have it at home. Had to put one cup of milk instead of half because it was too dry but then it was perfect !!

    Reply
    • Kathy says

      June 19, 2021 at 7:10 am

      Thanks! I love the idea of using whole wheat flour. It is denser so more milk would be needed. Sounds like you adjusted it perfectly! Thanks for leaving a comment!!! 🙂

      Reply
  2. Maya @ Treats and Eats says

    September 29, 2015 at 10:30 am

    Chocolate muffins plus an easy way to get my veggies in? Yes please!

    Reply
    • Kathy says

      September 29, 2015 at 7:22 pm

      You betcha!

      Reply
  3. Fareeha says

    September 28, 2015 at 2:28 am

    Zuccnini muffins??? I have never tried it before.. ur blog never stops to amaze me

    Reply
    • Kathy says

      September 28, 2015 at 4:47 am

      They are worth trying!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

The author holding a chicken.

I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

More about me →

Popular Recipes

  • Oatmeal Banana Muffins
  • Beer Battered Fish
  • Pan Fried Walleye
  • Chicken Pasta Bake

Homemade Bread

  • Pretzel Buns
  • Braided Bread
  • Honey Oat Bread
  • Potato Bread
  • Pumpkin and Sunflower Seed Bread
  • Homemade White Wheat Bread

Featured In...

Beyond the Chicken Coop recipes have been featured in many different sites.

Footer

↑ back to top

Beyond the Chicken Coop recipes have been featured in many different sites.

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2023 Beyond the Chicken Coop®