Baking/ Bread/ Breakfast/ Muffins

Chocolate Zucchini Muffins

September 19, 2015 (Last Updated: October 11, 2020)

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

Chocolate muffins on a baking rack.

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 week days, 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!

A blue and white plate with muffins on the plate and one muffin split in half.

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, chocolaty 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 length wise 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 scooper 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 or zucchini stuffed chicken breasts.

Two chocolate muffins stacked on top of each other.

Other Great Muffin Recipes:

Don’t forget to PIN for later! A stack of muffins on a white board.

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

Chocolate Zucchini Muffins

Moist chocolate zucchini muffin
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Bread, Breakfast
Cuisine American
Servings 15 muffins
Calories 219 kcal


  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 cup cocoa powder
  • 1 cup sugar
  • 3 whole eggs
  • 2 teaspoons vanilla
  • 1/2 cup buttermilk
  • 1/4 cup oil
  • 1 cup chocolate chips
  • 2 cups grated zucchini


  • In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, cocoa powder and sugar.
  • In a separate bowl, combine eggs, vanilla, buttermilk and oil.
  • Add wet mixture to dry mixture. Mix just until combined
  • Stir in chocolate chips and zucchini
  • Spray muffin pan, or line with paper liners
  • Scoop batter into pan.
  • Bake at 375 for 17-20 minutes


Calories: 219kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 3mgSodium: 131mgPotassium: 147mgFiber: 1gSugar: 21gVitamin A: 75IUVitamin C: 3.1mgCalcium: 56mgIron: 1.2mg
Keyword chocolate zucchini muffins, zucchini muffins
Tried this recipe?Leave a comment and let me know what you think.

Recipe adapted from Mad About Muffins


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  • Reply
    Maya @ Treats and Eats
    September 29, 2015 at 10:30 am

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

    • Reply
      September 29, 2015 at 7:22 pm

      You betcha!

  • Reply
    September 28, 2015 at 2:28 am

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

    • Reply
      September 28, 2015 at 4:47 am

      They are worth trying!

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