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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!

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 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 it. 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, 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.

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

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

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

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 with flour mixture. The mixture will still be partially dry

Grated zucchini added to chocolate batter.

Add grated zucchini and fold into batter. Let the mixture rest for 3-5 minutes and then stir again. The zucchini should release moisture making the batter nice and moist.

Stir in chocolate chips.
Scoop batter into greased muffin tins or a tin lined with paper liners.

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 them in half lengthwise and scrape out seeds before grating. Small zucchini can be grated whole.
Do not overmix the 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 a muffin tin and then remove and place them on a baking rack to continue cooling.

More zucchini recipes

More delicious muffin recipes

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!

Recipe adapted from Mad About Muffins

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