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Home » Muffins

Published: Sep 19, 2015 · Modified: Jul 31, 2023 by Kathy

Chocolate Zucchini Muffins

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A pile of chocolate muffins.

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!

Zucchini muffins on a white platter.

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
Chocolate batter in a bowl.
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.
Folding zucchini into muffin batter.
Muffin batter in a bowl.
  • Stir in chocolate chips.
  • Scoop batter into greased muffin tins or a tin lined with paper liners.
Chocolate chips in muffin batter.
Adding muffin batter to a muffin tin.
  • 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

  • zucchini cheddar pancake
  • chocolate chip zucchini bread
  • 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
Chocolate muffins on a plate.

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 Banana Muffin with chocolate chips on a white plate.
    Chocolate Banana Muffins
  • Almond Poppy Seed Muffins on a baking rack.
    Almond Poppy Seed Muffins
  • Cranberry Banana Muffins on a small plate next to a cup of coffee.
    Cranberry Banana Muffins
  • An apple banana muffin on a small blue plate.
    Banana Apple Muffins
Zucchini muffins on a white platter.

Chocolate Zucchini Muffins

Kathy Berget
Moist chocolate zucchini muffin with chocolate chips.
5 from 18 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Total Time 38 minutes mins
Course Baking
Cuisine American
Servings 15 muffins
Calories 243 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Muffin Tin
  • Cooling Rack
  • Cookie Scoop
  • Grater
Prevent your screen from going dark

Ingredients
 
 

  • 1½ cups flour
  • ¾ cup sugar
  • ⅓ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup sour cream
  • ½ cup oil (vegetable or canola oil)
  • 2 teaspoons vanilla
  • 2 cups grated zucchini
  • 1 cup chocolate chips

Instructions
 

  • Preheat oven to 375°F
  • In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, cocoa powder and sugar.
    1½ cups flour, ½ teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt, ½ teaspoon ground cinnamon, ⅓ cup cocoa powder, ¾ cup sugar
  • In a separate bowl, combine eggs, vanilla, sour cream and oil.
    2 eggs, 2 teaspoons vanilla, ½ cup sour cream, ½ cup oil
  • Add wet mixture to dry mixture. Mix just until combined. It will be dry.
  • Stir in zucchini and allow mixture to sit for 5 minutes. Stir again, mixing in the moisture released from the zucchini.
    1 cup chocolate chips, 2 cups grated zucchini
  • Gently fold in chocolate chips.
  • Spray muffin pan, or line with paper liners. Scoop batter into pans.
  • Bake at 375 for 16-18 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

Serving: 1muffinCalories: 243kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 28mgSodium: 96mgPotassium: 131mgFiber: 2gSugar: 18gVitamin A: 140IUVitamin C: 3mgCalcium: 44mgIron: 1mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Recipe adapted from Mad About Muffins

 

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    Pumpkin Banana Muffins
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    Banana Cinnamon Muffins
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    Buttermilk Blueberry Muffins

Reader Interactions

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
  4. Fran @ G'day Souffle' says

    September 25, 2015 at 2:26 am

    This is a great way to 'eat your vegetables' and have your sweets in one go! We're coming into Spring here in Australia so maybe our zucchinis will start revving up. Today at the market, I saw Blood Oranges for sale-my favourite!

    Reply
    • Kathy says

      September 26, 2015 at 6:23 am

      You will have zucchinis in no time at all. I love the changing of the seasons....no matter which season we are going into, I always love it!

      Reply
  5. Rachelle @ Beer Girl Cooks says

    September 24, 2015 at 7:44 pm

    None of my squash plants produced anything but flowers this year. Boo for me because these chocolate zucchini muffins look awesome! I guess I'll just have to buy some at the farmer's market and I've got my fingers crossed for my pumpkin patch!

    Reply
    • Kathy says

      September 26, 2015 at 6:24 am

      I've never have any luck with pumpkins. I hope yours produce beauties.

      Reply
  6. Kennedy Cole says

    September 24, 2015 at 6:03 pm

    5 stars
    Your so lucky to still have zucchini, Kathy! Mine died a long while ago! But I still totally love these muffins anytime of the year! 😀

    Reply
    • Kathy says

      September 24, 2015 at 6:21 pm

      Our growing season is just about done! I might still get one or two more zucchinis!

      Reply
  7. Cailee August says

    September 23, 2015 at 5:43 pm

    Ahhh! zuchinni! I really need more of it in my life! This recipe looks delicious! Healthy, nourishing and oh-so-satisfying! YUM! 🙂 LOVE it!

    Reply
    • Kathy says

      September 24, 2015 at 6:21 pm

      I like to tell myself that because it has zucchini it's extra healthy!

      Reply
  8. Danielle @ So Munch Love says

    September 23, 2015 at 12:03 pm

    Awww, man-- giant zucchini. Those things are otherworldly. I love the idea of chocolate zucchini muffins, that way I can have chocolate for breakfast. Heh heh. Looks delish!

    Reply
    • Kathy says

      September 24, 2015 at 6:20 pm

      Yep! I find my ways to sneak chocolate in throughout my day!

      Reply
  9. Manali @ CookWithManali says

    September 23, 2015 at 10:45 am

    zucchini is so awesome in baked good!! love this recipe Kathy!

    Reply
    • Kathy says

      September 24, 2015 at 6:19 pm

      I agree! It's like a little boost of hidden nutrition!

      Reply
  10. Anu-My Ginger Garlic Kitchen says

    September 21, 2015 at 10:52 am

    I love chocolate and zucchini. And these delicious muffins have written my name all over them. SO YUMMY!

    Reply
    • Kathy says

      September 22, 2015 at 5:30 pm

      I can convince myself I'm eating healthy with the zucchini in these muffins!

      Reply
  11. Laura says

    September 21, 2015 at 7:41 am

    I'm sad about my zucchini plants too, they didn't produce a single one!!! This recipe is worth buying them from the grocery store though, they are cheap enough. It never ceases to amaze me how chocolate and zucchini go so well together. I can never figure that one out! The tops of your muffins are just glowing Kathy, I love that look, Ha. Would eat 10 of these right now if given the opportunity =)

    Reply
    • Kathy says

      September 22, 2015 at 5:30 pm

      Darn! It's so disappointing when a crop doesn't do well! Keep trying!

      Reply
  12. David @ Spiced says

    September 21, 2015 at 6:59 am

    Our zucchini plants just didn't do so well this year, but I am totally saving this recipe for next summer. We often turn the big zucchini into soup, but I'm loving this muffin idea!

    Reply
    • Kathy says

      September 22, 2015 at 5:31 pm

      Zucchini soup? I've never tried that!

      Reply
  13. Emanuele @ guyslovecooking says

    September 21, 2015 at 1:44 am

    Greta combo!! thanks for sharing!

    Reply
    • Kathy says

      September 21, 2015 at 4:40 am

      Thanks!

      Reply
5 from 18 votes (17 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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