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We are making Chocolate Zucchini Muffins today and you are going to love them! Yes, I said zucchini but I promise they are amazing and even your kids will go crazy over these muffins.
Have you been loving our recent muffin recipes? My family loved the double chocolate muffins, Lemon Poppyseed Muffins and even the delicious applesauce oatmeal muffins.
We have a new one for you today that we think you are going to love, Chocolate Zucchini Muffins. The whole family loves these muffins in a great way to sneak in veggies. One of our favorite Easy Muffin Recipes.
Table of Contents
Why We Love This Recipe
These chocolate chip zucchini muffins is loaded with chocolate flavor. You can barely taste the shredded zucchini and you can easily change the flour to make them gluten free.
If you have leftover zucchini, make these soft zucchini muffins for a crowd pleasing dessert. The zucchini adds the perfect amount of moisture to these chocolate muffins.
Ingredients
- All Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Egg Whites
- Canola Oil
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Zucchini
- Chocolate Chips
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Flour – If you prefer these to fit in within your diet, you can easily use gluten free flour, whole wheat flour or almond flour.
- Oil Substitute – If you want to substitute the oil use bananas or applesauce. It adds the perfect amount of sweetness. We have even added in coconut oil for extra moisture.
- Sugar – Use maple syrup or honey as an easy, healthy swap for granulated sugar.
- Chocolate Chips – We used regular chocolate chips but you can use different kinds to meet your diet restrictions.
- Seasoning – For added flavor add in a teaspoon of nutmeg and cinnamon.
Step by Step Instructions
- Step 1 – First, preheat the oven and spray the muffin pans with cooking spray.
- Step 2 – Next, whisk together the dry ingredients that include baking powder, baking soda, and salt in a large bowl. Set aside.
- Step 3 – Now it is time to combine the eggs, ½ cup of oil, sugar and vanilla until mixed together.
- Step 4 – Add in the grated zucchini and stir well.
- Step 5 – Gradually add the dry ingredients until everything is mixed together thoroughly.
- Step 6 – Bake batter until a toothpick inserted comes out clean. Let the muffins cool on a wire rack before serving.
Recipe Tips
- Paper Liners – Feel free to use paper liners in the muffin tin to make cleanup a breeze.
- Zucchini – We recommend after shredding the zucchini to squeeze out the moisture in paper towels.
- Combine Ingredients – Combine the ingredients together in a bowl. Make sure the wet ingredients and dry ingredients combine completely.
Do you peel zucchini before shredding?
No need to peel the zucchini first. Just wash and shred which makes this recipe even easier. We recommend using a box grater to shred the zucchini.
Frequently Asked Questions
The nice thing about these muffins is that they freeze great. Just place them (after they have cooled) into a freezer bag and freeze. When you are ready to eat, you can microwave for a few seconds for delicious warm muffins.
I like to place my frozen muffins in the fridge the night before so they reheat much faster.
These will keep for months but we eat them much faster. You can then pull just one or 2 out if you want and reheat them in the microwave for a delicious and easy breakfast idea.
This is a great recipe to freeze if you have guests coming. You can have homemade baked goods to serve.
I like to use an air tight storage container to keep the muffins in. This is a simple way to store them and keeps them fresh.
More Muffin Recipes
We love to hear from you. If you make this Chocolate Zucchini Muffins Recipe, please leave us a comment or a star review.
Chocolate Zucchini Muffins
Ingredients
- 1 1/2 cup flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 egg whites
- 1/2 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla
- 1 cup zucchini (grated)
- 1 bag chocolate chips
Instructions
- Preheat oven to 350. Spray muffin cups or muffin liners.
- Mix together dry ingredients, flour through salt. Set aside.
- Combine eggs, oil, sugars and vanilla until mixed thoroughly. Add in grated zucchini and mix well.
- Gradually add in dry ingredients until everything is well incorporated.
- Fill prepared muffin cups ¾ full.
- Bake at 350 F for 20-24 or until toothpick inserted in center comes out clean.
- Serve warm.
Good recipe but I didn’t get 24 muffins ….instead 21. So perhaps the ratios not 100%? Not sure but I measured all ingredients ahead of time and still only 21. Oh well!
Still very delicious and enjoyed by all!
I haven’t made these yet, but I have got to say that I love the little slider bar that allows me to modify the recipe based on how many muffins I want to make! What a genius little tool. Thank you for including it!