Chocolate Zucchini Muffins
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Made with shredded zucchini, cocoa powder, and plenty of chocolate chips, these Chocolate Zucchini Muffins are the perfect excuse for eating chocolate for breakfast. They are rich, moist, and loaded with chocolaty goodness.
Chocolate Zucchini Muffins
During mid to late summer, everyone seems to have an excess of zucchini. In this post, I’m giving you a delicious and decent way to use up the zucchini with these Chocolate Zucchini Muffins.
I’m loving these muffins for a few reasons:
- They are delicious for breakfast, brunch, or snack.
- The hidden zucchini adds extra nutrition.
- They have the perfect amount of chocolate.
- Like many of my recipes, they are really easy to make.
I also noticed that some of the chocolate chips melted and stayed soft and creamy even after they were cool. It could be the chocolate chips I used (Ghirardelli) or the extra moisture from the zucchini and sour cream. Either way, I really enjoyed it.
Looking for More Fabulous Muffin Recipes? Try these:
- Really Good Blueberry Muffins
- Glazed Pumpkin Donut Muffins
- Rhubarb Muffins
- Pumpkin Corn Muffins
- Blackberry Banana Muffins
- Basic Muffin Recipe
Want to give these muffins a try? Let me walk you through the recipe!
How To Make:
For your convenience, I’ve provided a detailed ingredients list and instructions in the printable recipe card below.
- Begin by preheating your oven to 375 degrees F. Line a muffin tin with paper liners.
- In a large bowl whisk together the flour, cocoa, sugar, brown sugar, baking soda, baking powder, and salt.
- In a medium bowl, whisk together the sour cream, milk, vanilla extract, eggs, and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the shredded zucchini and chocolate chips.
- Fill the prepared muffin cups about three-fourths of the way full.
- Bake for 18-20 minutes or until a toothpick inserted near the center of the muffin comes out clean.
And that’s it! I love recipes that don’t involve an electric mixer. All you need is a couple of bowls, a whisk, and a spatula.
Frequently Asked Questions
Do I peel the zucchini before grating?
Nope. There’s no need to peel the zucchini. The skins are soft, so once you grate the zucchini and bake the muffins you won’t even notice the skins. Also, after I grated my zucchini I left it to rest on a paper towel to eliminate some of the extra water.
What type of chocolate works best in this recipe?
I used a combination of milk chocolate chips and semi-sweet chocolate chips. This is typically how I approach any recipe with chocolate chips. With that being said, you can use whatever chocolate you like best.
Can I freeze these chocolate zucchini muffins?
You sure can. Just make sure you package them in a freeze-friendly container to avoid any freezer burn. Defrost before serving.
Would this work as a quick bread recipe?
Yes! It works beautifully. In fact, I decided to make twelve standard muffins and two mini loaves.
You will have to adjust the baking time which can vary depending on the size of the loaf. I find that a standard loaf takes about 60-70 minutes. Just test the center of the bread with a toothpick. When it comes out clean, you’ll be good to go.
You’re Ready To Bake!
And with that, I think you’re ready to bake these Chocolate Zucchini Muffins! If you have some extra zucchini you need to use up, this recipe is perfect. My guess is that you may already have the other ingredients in your pantry and refrigerator.
Enjoy and happy baking!
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Chocolate Zucchini Muffins
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup cocoa powder
- ⅓ cup sugar
- ⅓ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup sour cream
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 eggs
- ¼ cup vegetable oil
- 2 cups shredded zucchini
- 1 1/4 cup chocolate chips*
Instructions
- Begin by preheating your oven to 375 degrees F. Line a muffin tin with paper liners. Set aside.
- In a large bowl whisk together the flour, cocoa, sugar, brown sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the sour cream, milk, vanilla extract, eggs, and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the shredded zucchini and chocolate chips.
- Fill the prepared muffin cups about three-fourths of the way full.
- Bake for 18-20 minutes or until a toothpick inserted near the center of the muffin comes out clean.
These are so moist and chocolatey! I used a mixture of chips: semi, milk, white and even peanut butter. I’m always looking for recipes for zucchini and what could be better than chocolate?!!
Yay! So happy you enjoyed the recipe.
Thank you!
Michael
These were so good! I’m so happy to have another recipe to use up all my zucchini from the garden. Thanks Michael.
Thank you so much! Glad you enjoyed them!
xo Michael