These chocolate zucchini muffins turn your summer squash surplus from a storage problem into the most popular treat in your kitchen. Rich, fudgy, and packed with chocolate flavor, they have a warm, comforting flavor that reminds me of grandma’s baking.
I first made this recipe last summer when my two small plants decided to produce enough squash to feed a small village. After weeks of zucchini bread, grilled zucchini, zucchini pasta, and my family’s growing rebellion, I knew I needed something new. And there is nothing like chocolate to make you forget you are eating veggies!
The zucchini melts into the batter, creating incredibly moist muffins without being heavy. The Greek yogurt works alongside the zucchini to give these muffins a tender crumb that stays fresh for days. You get all the indulgence of a chocolate muffin with less guilt.
If you’re worried about tasting the zucchini, don’t be. The chocolate completely takes over while the zucchini works quietly in the background. These muffins freeze beautifully, too, so you can batch-make them when your zucchini plants hit their peak and have treats ready all season long.
Let me show you the simple steps to making these wholesome muffins, whether you’re drowning in garden zucchini or just looking for a new breakfast option. I’ll share all my tips for getting perfect results every time, plus some fun variations to try.
Want more zucchini ideas? Try my zucchini chips, zucchini fritters, or zucchini chocolate cake recipes.
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Ingredient Notes
For exact amounts needed see the recipe card below
To make these tasty muffins, you will need baking staples, including flour, baking powder, baking soda, salt, granulated sugar, brown sugar, eggs, oil, and vanilla extract. You will also need:
- Zucchini: You will need 2 cups of shredded zucchini, about two medium zucchini.
- Cocoa powder
- Espresso powder: A little bit intensifies the chocolate flavor without making the muffins taste like coffee.
- Greek yogurt: I use plain Greek yogurt, but sour cream works as a substitute if that’s what you have on hand.
- Chocolate Chips
How to Make Chocolate Zucchini Muffins
- Preheating your oven to 350 degrees F. Line your muffin tin with paper liners.
- Prep your zucchini by shredding it finely. My food processor makes quick work of this, but a box grater works just as well. You want about 2 cups. Two medium or one large zucchini does the trick.
- In a medium bowl, sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
- Moving to your wet ingredients, whisk together the sugars, eggs, oil, Greek yogurt, and vanilla in a large bowl until smooth. This usually takes about a minute.
- Add the shredded zucchini to the wet mixture and stir it in.
- Gradually fold in your dry ingredients, mixing just until the flour disappears. Overmixing will make your muffins tough.
- Stir in those chocolate chips. Save a handful to top the muffins later.
- Fill each muffin cup about ¾ full. Sprinkle those reserved chocolate chips on top.
- Bake for 20-24 minutes. You’ll know they’re done when a toothpick comes out with just a few moist crumbs. If you see wet batter, give them a few more minutes.
- Let them cool in the pan for 5 minutes before moving to a cooling rack.
Serving Ideas
You’ll find yourself reaching for these chocolate zucchini muffins all day long! I love serving them slightly warm for breakfast – just 10-15 seconds in the microwave makes those chocolate chips perfectly melty again. Just don’t tell your kids they’re eating vegetables for breakfast!
Serve them alongside fresh fruit and yogurt, and pair them with milk or coffee. They also make the perfect afternoon snack for hungry kids after school.
How to Store
When stored in an airtight container at room temperature, these muffins will stay moist and delicious for about two days. I like to line the container with a paper towel to absorb excess moisture.
If you want to keep them longer, pop them in the refrigerator in an airtight container. They’ll stay fresh for up to 5 days. Just let them come to room temperature before eating, or warm them briefly if you prefer them that way.
These muffins also freeze well. Wrap each muffin individually in plastic wrap. Then, place them in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to enjoy frozen muffins, thaw them overnight in the refrigerator or pop them in the microwave for about 30 seconds.
Tips & Tricks
Be sure to check out the step by step instructions
- Don’t peel your zucchini! The skin contains nutrients and mostly disappears into the batter.
- Use your grater’s fine side or a food processor for best results when grating the zucchini.
- If your zucchini is extra watery, gently squeeze it with paper towels, but don’t squeeze it completely dry.
- Don’t skip the espresso powder. It won’t make your muffins taste like coffee, but it will enhance the chocolate flavor.
- Fill your muffin cups about ¾ full for the perfect domed muffin top.
- While chocolate chips are my favorite, nuts, dried fruit, or white chocolate chips work great too. Just keep the total amount of mix-ins around ¾ cup.
Reader Questions
Yes! When I have extra summer zucchini, I always freeze shredded zucchini. I thaw completely and drain the excess liquid before using it.
Absolutely! Sour cream works well as a 1:1 replacement. I’ve used both depending on what’s in my fridge.
It enhances the chocolate flavor without making the muffins taste like coffee. But the muffins will still be delicious if you don’t have it.
You can swap half the all-purpose flour for whole wheat flour and reduce the sugar by ¼ cup. I’ve tried both with good results!
Yes! Reduce baking time to 12-15 minutes and keep an eye on them because they will cook more quickly.
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Chocolate Zucchini Muffins Recipe
Ingredients
- 2 ¼ cups all-purpose flour spoon and level
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon instant espresso powder
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups zucchini finely shredded
- ¾ cup chocolate chips plus a handful for topping
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners or grease it lightly.
- Shred the zucchini in a food processor or using a grater.
- Sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder in a medium bowl. Set aside.2 ¼ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon instant espresso powder
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, Greek yogurt, and vanilla until smooth and well combined.1 cup granulated sugar, ½ cup brown sugar, 2 large eggs, ½ cup vegetable oil , ¼ cup plain Greek yogurt, 1 teaspoon vanilla extract
- Add the shredded zucchini to the wet mixture and stir to combine.2 cups zucchini
- Gradually fold in the dry ingredients, mixing just until no flour streaks remain. Be careful not to overmix.
- Stir in the chocolate chips.¾ cup chocolate chips
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle extra chocolate chips on top for a bakery-style look.
- Bake for 20–24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (or enjoy warm for gooey chocolate pockets!).
Notes
- Don’t peel your zucchini! The skin contains nutrients and mostly disappears into the batter.
- Use your grater’s fine side or a food processor for best results when grating the zucchini.
- If your zucchini is extra watery, gently squeeze it with paper towels, but don’t squeeze it completely dry.
- The expresso powder won’t make your muffins taste like coffee, but it will enhance the chocolate flavor.But if you don’t have it the muffins will still taste great.
- While chocolate chips are my favorite, nuts, dried fruit, or white chocolate chips work great too. Just keep the total amount of mix-ins around ¾ cup.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
