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Home » Muffins » Chocolate Zucchini Muffins

Published: Sep 19, 2015 · Modified: Aug 26, 2021 by Kathy · This post may contain affiliate links

Chocolate Zucchini Muffins

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A chocolate muffin on a wire baking rack.

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 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!

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, chocolate zucchini muffins!

Table of Contents
Tips for making chocolate zucchini muffins
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.

Two chocolate muffins stacked on top of each other.

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

Chocolate Zucchini Muffins

Kathy
Moist chocolate zucchini muffin
5 from 2 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Bread, Breakfast
Cuisine American
Servings 15 muffins
Calories 219 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Muffin Tin
  • Cooling Rack
  • Cookie Scoop
  • Grater
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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 zucchini
    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

Nutrition

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? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Recipe adapted from Mad About Muffins

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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
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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..

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