Chocolate Zucchini Muffins
Looking for a new way to use zucchini? Try these mouthwatering chocolate zucchini muffins that are sure to satisfy your sweet tooth!
Zucchini is a mild and often underrated summer squash. While it’s excellent in main and side dishes, it’s also a great way to amplify the flavor and moisture in baked goods. Everyone loves moist, homemade zucchini bread. Or you might make a fabulous chocolate zucchini cake. This recipe for zucchini muffins is one of my favorite ways to use the vegetable. The moist chocolate muffins are studded with white chocolate chips for a yummy snack your family will love.
Why You’ll Like the Muffins
Moist and chocolatey. Shredded zucchini keeps these muffins tender and rich without tasting like vegetables.
White chocolate twist. The sweet contrast of white chocolate chips adds flavor and visual appeal to every bite.
Easy and forgiving. No mixer needed, and the batter comes together quickly with pantry staples.
A sneaky way to use zucchini. Perfect for summer harvests or when you’ve got extra squash to use up.
Ingredient Notes
- Flour: All-purpose flour gives these muffins structure while keeping them soft.
- Cocoa powder: Use natural unsweetened cocoa, not Dutch-process — it reacts with baking soda for leavening.
- Zucchini: Shred with the skin on, then drain lightly. It disappears into the batter but adds moisture.
- White chocolate chips: These add sweetness and a pop of color. Swap with semisweet or milk chocolate if preferred.
- Oil and milk: Neutral oil and whole milk contribute to the soft crumb and moist texture.
- Sugar: Granulated sugar works well, or use a mix of white and brown for depth.
Steps to Make Chocolate Zucchini Muffins
- Preheat the oven and line your muffin tin with paper liners. Combine the flour, cocoa, baking soda, and salt in one bowl.
- In another bowl, whisk the egg with milk, oil, vanilla, and sugar. Stir in the dry ingredients just until combined.
- Fold in the shredded zucchini and white chocolate chips until evenly distributed.
- Spoon the batter into muffin cups and bake until a toothpick comes out clean. Cool in the pan briefly, then move to a rack to cool completely.
Recipe Variations
- Chocolate Chips: Instead of white chocolate chips, add semisweet or milk chocolate chips, or try making the muffins with another add-in, such as butterscotch or brickle chips.
- Sugar: For slight caramel flavor, use 1/4 cup of brown sugar and 1/2 cup of granulated.
- Nuts: Add texture with chopped pecans or walnuts.
- Toppings: Add a topping of cinnamon sugar just before baking.
Tips for Delicious Muffins
- Avoid overmixing the muffins. Mix the wet and dry ingredients until moistened, then fold the remaining ingredients into the batter until they are distributed throughout the batter.
- Measure the flour correctly. Too much flour can make the muffins dry and crumbly. If you can’t weigh the flour, stir it, spoon it into a cup, and level it off.
- Preheat the oven. As soon as you put the batter in the muffin tin, it should be ready to bake.
- Line the pan. If you don’t have paper liners, grease and flour the muffin cups.
How to Store and Reheat
Refrigerate: Store cooled muffins in an airtight container for up to 4 days. Bring to room temperature before serving or gently warm.
Freeze: Wrap individually or place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature or reheat directly from frozen.
To Reheat: Microwave for 15 to 20 seconds or warm in a 300°F oven for 5 to 8 minutes until just heated through.
Chocolate Zucchini Muffins
Ingredients
- 1 1/3 cups all-purpose flour, 170 grams
- 1/2 cup unsweetened cocoa powder, 42 grams
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/2 cup whole milk
- 1 large egg
- 1 1/2 teaspoons vanilla
- 3/4 cup granulated sugar
- 1 1/2 cups zucchini, grated , drained
- 2/3 cup white chocolate chips
Instructions
- Line a 12-cup muffin tin with paper liners and preheat the oven to 350 F.
- Combine the flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk the eggs with the milk, vanilla, and sugar.
- Add the flour mixture to the egg mixture and mix just until combined.
- Fold in the zucchini and white chocolate chips.
- Fill 12 muffin tins 3/4 full.
- Bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan for 10 minutes, then remove to a rack to cool completely. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
