Moist chocolate zucchini muffins with two kinds of chocolate - chocolate chips and cocoa powder.
There is a crispness in the air and the leaves are starting to change. Even though the temperatures have dropped, my garden is still going strong. Since I am back to work during the weekdays, I tend to only get into my garden on the weekends.
I keep finding giant sized zucchini that are magically growing during the week. Giant zucchinis are perfect grated up and used in these chocolate zucchini muffins!
Don't feel like you need to let your zucchini grow to the giant size. These muffins can be made with smaller zucchini as well.
If you don't have a garden, lucky for you zucchini is readily available year round at most grocery stores. You never know when you might have a craving for moist, chocolate zucchini muffins!
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 over mix batter. Mix just until combined.
- Spray your muffin tin or use paper liners.
- For even sized muffins, use an ice cream scoop to fill muffin tins.
- Bake in a preheated oven.
- Allow muffins to cool 5-10 minutes in muffin tin and then remove and place on a baking rack to continue cooling.
Some other ways to use up zucchini are these zucchini cheddar pancakes, zucchini bread, lime zucchini bread or zucchini stuffed chicken breasts.
Other Great 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
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
Chocolate Zucchini Muffins
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ cup cocoa powder
- 1 cup sugar
- 3 whole eggs
- 2 teaspoons vanilla
- ½ cup buttermilk
- ¼ cup oil
- 1 cup chocolate chips
- 2 cups grated zucchini
Instructions
- In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, cocoa powder and sugar.2 cups flour, 1 teaspoon baking soda, 2 teaspoons baking powder, ¼ teaspoon salt, 2 teaspoons ground cinnamon, ¼ cup cocoa powder, 1 cup sugar
- In a separate bowl, combine eggs, vanilla, buttermilk and oil.3 whole eggs, 2 teaspoons vanilla, ½ cup buttermilk, ¼ cup oil
- Add wet mixture to dry mixture. Mix just until combined
- Stir in chocolate chips and zucchini1 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
Nutrition
Recipe adapted from Mad About Muffins
Kristina says
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 !!
Kathy says
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!!! 🙂
Maya @ Treats and Eats says
Chocolate muffins plus an easy way to get my veggies in? Yes please!
Kathy says
You betcha!
Fareeha says
Zuccnini muffins??? I have never tried it before.. ur blog never stops to amaze me
Kathy says
They are worth trying!