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Chocolate Zucchini Muffins

Moist, rich chocolate muffins made with grated zucchini and chocolate chips for an easy breakfast or snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
Wet ingredients
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups zucchini finely grated, lightly packed
Mix-ins and topping
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons semisweet chocolate chips for topping

Equipment

  • 1 12-cup muffin pan lined with paper liners
  • 1 mixing bowl medium
  • 1 mixing bowl large
  • 1 whisk
  • 1 spatula
  • 1 box grater for zucchini
  • 1 wire rack for cooling

Method
 

Prepare the oven and pan
  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
Mix the batter
  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly combined.
  2. In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, milk, and vanilla until smooth and glossy.
  3. Stir the grated zucchini into the wet mixture. If the zucchini is very wet, lightly squeeze out excess moisture first.
  4. Add the dry ingredients to the wet ingredients and fold gently just until no dry streaks remain.
  5. Fold in the 3/4 cup chocolate chips.
Fill and bake
  1. Divide the batter evenly among the 12 muffin cups and sprinkle the tops with the remaining 2 tablespoons chocolate chips.
  2. Bake for 20 to 24 minutes, until the tops are set and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
  3. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter or the muffins can become dense. Finely grate the zucchini for the best texture. If your zucchini is very watery, lightly squeeze or blot it before mixing into the batter. These muffins freeze well for up to 2 months.