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 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
- 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
- Combine wet mixture in with flour mixture. The mixture will still be partially dry
- 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.
- 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 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.
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
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!
Chocolate Zucchini Muffins
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 chips1 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
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!