Chocolate Zucchini Muffins

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.

The batter comes together quickly and uses simple pantry staples, giving you muffins that taste decadent enough for dessert but are perfect for breakfast or snacking. White chocolate chips add creamy sweetness that pops against the dark cocoa base, making each bite feel indulgent but balanced. Whether enjoyed warm from the oven or packed for lunches and afternoon treats, these muffins offer the perfect blend of chocolate richness and everyday simplicity.

What I Love About This Recipe

• Bakery-style chocolate flavor. With plenty of cocoa powder and just the right amount of sugar, these muffins taste like soft chocolate cake, with a deep cocoa base that’s rich but not overly sweet.
• Moist, tender crumb. Zucchini adds essential moisture without changing the flavor, guaranteeing muffins that stay soft for days. It also helps create a beautifully even crumb.
• Quick, one-bowl mixing method. The wet and dry ingredients come together in minutes, making this a great last-minute bake when you want something warm and chocolatey.
• White chocolate contrast. The creamy sweetness of white chocolate chips stands out against the darker batter, creating pockets of melty richness in each muffin.
• Freezer-friendly treat. These muffins freeze exceptionally well, retain their texture after thawing, and can be warmed briefly for a just-baked feel.

Ingredient Notes

• Cocoa powder – Use natural unsweetened cocoa for best results. Dutch-process cocoa may be used for a darker color and smoother flavor, but the muffins may rise slightly less due to the baking soda.
• Zucchini – Grated zucchini should be lightly drained but not squeezed dry. A little moisture helps create a tender, moist muffin. Fine shredding ensures it disappears into the batter.
• Canola oil – Provides a soft, even crumb. Vegetable oil or light olive oil can be used, though olive oil will add a mild flavor.
• Milk – Whole milk contributes richness and structure. A 2% milk works as an alternative, but avoid fat-free for best texture.
• White chocolate chips – These melt gently and add sweetness. Dark or semisweet chocolate chips can be substituted for a more intense chocolate flavor.

Steps to Make Chocolate Zucchini Muffins

1. Line your muffin tin with paper liners and preheat the oven to ensure the batter goes into a hot oven for proper lift. Prepare the dry ingredients by whisking together the flour, cocoa, baking soda, and salt.
2. Combine the wet ingredients—milk, egg, vanilla, oil, and sugar—in a separate bowl. Whisk until smooth to help dissolve the sugar and create a uniform base.
3. Add the dry mixture to the wet mixture and stir gently just until combined. Overmixing can make the muffins dense, so stop as soon as the flour is incorporated.
4. Fold in the grated zucchini and white chocolate chips, distributing them evenly through the batter. Zucchini adds moisture, so the batter will thicken slightly as it rests.
5. Fill muffin cups about three-quarters full to allow space for doming. Bake until the tops bounce back lightly and a toothpick comes out clean.
6. Let the muffins cool in the pan briefly before transferring to a rack. This helps them set and prevents excessive moisture from developing in the liners.

Pro Tips

• Drain lightly – Don’t squeeze the zucchini completely dry; leaving a little moisture ensures the muffins stay tender.
• Use good cocoa – High-quality cocoa powder creates deeper flavor and better color.
• Avoid overmixing – Stir the batter only until no dry streaks remain. Thick batter is normal.
• Rotate the pan – For more even baking, rotate the muffin tin halfway through if your oven has hot spots.
• Cool fully – White chocolate chips stay soft while warm; cooling helps them re-set and prevents crumbling.

Recipe Variations

• Double chocolate version. Replace the white chocolate chips with semisweet or dark chocolate for a bold chocolate-on-chocolate muffin. Add a handful of mini chips on top for bakery-style finish.
• Mocha zucchini muffins. Add 1 teaspoon of espresso powder to the dry ingredients to intensify the chocolate and add a subtle coffee aroma.
• Chocolate walnut muffins. Fold in chopped walnuts instead of chocolate chips for a nutty, hearty variation with extra texture.
• Spiced chocolate variation. Add a pinch of cinnamon or cardamom to the dry ingredients for warmth that complements the chocolate beautifully.
• Chocolate cherry muffins. Stir in chopped dried cherries with the zucchini for a fruit-and-chocolate pairing that tastes decadent and festive.

How to Store

• Refrigerate cooled muffins in an airtight container for up to 5 days. The zucchini keeps them moist without drying out.
• Freeze for up to 2 months. Wrap individually for easy thawing and warm briefly in the microwave or oven for a fresh-from-the-oven texture.
• Reheat muffins in a low oven or microwave just until warm. This softens the crumb and lightly melts the chocolate for maximum flavor.

Chocolate Zucchini Muffins

Diana Rattray

These mouthwatering chocolate zucchini muffins are sure to satisfy your sweet tooth!

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Servings 12 servings

Calories 259

Print Recipe Pin Recipe

Course Muffins

Cuisine American

Prep Time 12 minutes minutes

Cook Time 20 minutes minutes

Total Time 32 minutes minutes

Ingredients

  

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• 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

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• 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

Calories: 259kcalCarbohydrates: 32gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 19mgSodium: 209mgPotassium: 160mgFiber: 2gSugar: 19gVitamin A: 73IUVitamin C: 3mgCalcium: 44mgIron: 1mg

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.

Keyword chocolate muffins, white chocolate chips, zucchini, zucchini muffins

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