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Chocolate Zucchini Muffins

Moist, rich, double-chocolate muffins made with shredded zucchini for added tenderness and depth. Perfect for breakfast, snack, or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cup cocoa powder unsweetened
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp espresso powder optional
Wet Ingredients
  • 2 eggs large
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
  • 1.5 cups shredded zucchini do not drain
Mix-Ins
  • 1 cup chocolate chips

Equipment

  • Mixing bowls
  • Muffin pan
  • Whisk
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin pan with liners.
  2. Whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
  3. In another bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla.
  4. Fold shredded zucchini into the wet mixture.
  5. Combine wet and dry ingredients, mixing only until just combined.
  6. Fold in chocolate chips, reserving some for topping.
  7. Fill muffin cups 3/4 full and sprinkle extra chocolate chips on top.
  8. Bake for 18–22 minutes or until a toothpick comes out with moist crumbs.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Do not squeeze moisture out of zucchini; it keeps muffins soft. Top with extra chocolate chips for a bakery-style look.