Chocolate zucchini muffins are loaded with healthy zucchini baked into rich, moist, double-chocolatey grab-and-go treats!
The whole family will love these chocolate chip zucchini muffins that taste like a guilt-free decadent dessert. Make them in minis, regular-sized, or jumbos and watch them disappear.
Muffin Magic in Every Bite
- Zucchini chocolate chip muffins are deceptively nutritious, packed with fiber-rich whole wheat flour, lower-sugar (thank you, bananas!) crunchy walnuts, and zucchini (hello, nutrient-dense superfood!).
- Just like my banana coconut muffins, or double chocolate banana muffins, these muffins are a great way to balance flavor with nutrition.
- Toss in a handful of chocolate chips for bakery-style muffins, and the kids won’t even know they’re good for them.
- Similar to quick breads, chocolate zucchini muffins freeze and thaw perfectly and are versatile enough for ingredient swaps and switches.
Easy Ingredients and Add-Ins
- Zucchini: Choose fresh, firm, unblemished zucchinis; no need to peel them either. No zucchini? No problem! Make a secret veggie swap using carrots for zucchini…delish.
- Dry Ingredients: Use all whole wheat or half wheat and half all-purpose flour. A gluten-free flour blend and your favorite sugar substitute can also be used, just follow the conversions on the package.
- Wet Ingredients: Start with room temperature eggs for an airy batter and faster blending.
- Chocolate: Cocoa powder and chocolate chips bring the decadence to zucchini muffins. Experiment with peanut butter, butterscotch, or white chocolate chips for a fun color and flavor change.
- Variations: Swap out the walnuts for almonds, pistachios, or, if sharing with the classroom (or on the field!), use nut-free crunchies like nut-free granola, coconut, sunflower seeds, pumpkin seeds, hemp hearts, oatmeal, or wheat germ.
Prepping the Zucchini
A box grater is the perfect tool to shred whole zucchini, and there’s no need to peel. Measure out one cup for the recipe, then press the shredded zucchini between clean paper towels to absorb excess moisture or spread it over a clean kitchen towel, roll up from one end, and squeeze out the moisture that way.
How to Make Chocolate Zucchini Muffins
- Prepare muffin tins (full recipe below).
- Whisk the dry ingredients in a small bowl, and whisk the wet ingredients in a large bowl.
- Add the dry mixture to the wet mixture and stir until just combined. Fold in zucchini, chocolate chips, and walnuts.
- Divide batter equally into muffin tins and bake until a toothpick comes out clean.
- Cool muffins in the tins before removing.
Muffin Bake Times
Oven temperatures can vary, so it’s wise to check muffins two minutes before the timer goes off just to be sure they do not overbake.
| Size | Bake Time |
| Mini-muffins | 14 to 16 minutes |
| Regular-sized muffins | 23 to 27 minutes |
| Jumbo-sized muffins | 26 to 28 minutes |
Making Muffins Last
- Double chocolate zucchini muffins can be stored at room temperature in a covered container for up to 4 days.
- Before wrapping or placing in a container, make sure muffins are completely cooled to prevent the tops from becoming sticky.
- Keep a slice of bread in the container with the muffins to absorb excess moisture that might occur with temperature changes.
- Freeze chocolate zucchini muffins on a baking sheet and transfer them to a zippered bag. Or, wrap them separately in plastic wrap before freezing for up to 2 months. Toss one or two in a backpack or briefcase and they’ll be ready to eat by lunchtime!
Did you enjoy this recipe for Chocolate Zucchini Muffins? Leave a comment and rating below.
Chocolate Zucchini Muffins
Ingredients
- 1 ½ cups whole wheat flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup granulated sugar
- ½ cup milk
- 2 teaspoons oil
- 1 teaspoon vanilla extract
- 1 banana ripe, mashed
- 1 cup zucchini grated, excess liquid squeezed out
- ½ cup chocolate chips divided
- ¼ cup walnuts chopped
Instructions
- Preheat oven to 375°F. Grease muffin tin or line with paper liners.
- In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk or beat together eggs, sugar, milk, oil, vanilla, and banana until well combined.
- Add flour mixture to wet mixture and stir with a spatula until just combined. Fold in zucchini, ¼ cup chocolate chips and walnuts, being careful not to overmix.
- Using scoop, divide batter evenly between 12 muffins in muffin tin. Sprinkle with remaining ¼ cup chocolate chips and bake 23 minutes or until toothpick comes out clean. Cool muffins completely in muffin tin. (Can remove after about 15 minutes, but the chocolate chips make it a messy job!)
Notes
- May substitute all-purpose flour for the whole wheat flour.
- Omit walnuts for school- friendly, nut-free muffins.
- Store muffins at room temperature for up to 4 days, or freeze in zip bags for up to 2 months.
- Cool muffins completely before storing.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe adapted from Chatelaine
I don’t know what happened. I followed the directions, but substituted regular flour for the whole wheat .Finished baking them using paper liners, put them on the rack to cool and half the muffin stunt to the bottom. I’d like to use this recipe in a loaf pan. What size would I. Use and for how long? Thanks
Hi Margaret, I’d suggest that you spray your liners next time, that can help with the muffins sticking. I have never made this into a loaf. I’d try baking at 350F, and bake for 45-65 minutes. Let us know if you try making it into a loaf!
Made for friends who had a death in their family. We’re delicious.
Thank you for sharing Pat. I’m glad they were enjoyed. Sorry for you and your friends. ❤️
I just tried these used white lily self rising but added 1/2 teaspoon of baking soda and powderextra… perfect
So happy to hear that you love these muffins Joyce!