Homemade Chocolate Zucchini Bread Muffins

Here’s my go-to recipe for chocolate zucchini bread muffins, combining rich cocoa, fresh garden zucchini, and just the right amount of sweetness into perfectly moist, satisfying treats.

These muffins have become my kids’ favorite way to eat their vegetables without even knowing it. I usually make a double batch because they disappear so quickly in our house – and they’re just as good the next morning with coffee, if you ask me!

What Kind of Zucchini Should I Use?

When it comes to picking zucchini for these muffins, medium-sized ones are your best bet. Really large zucchini tend to be more watery and have bigger seeds, while the tiny ones can be a pain to grate. Look for zucchini that’s firm to the touch and has smooth, unblemished dark green skin. Before adding it to your batter, make sure to squeeze out the excess moisture – you can do this by placing the grated zucchini in a clean kitchen towel and giving it a good twist. And here’s a handy tip: you don’t need to peel your zucchini before grating, as the skin contains extra nutrients and will disappear into your muffins anyway.

Options for Substitutions

This recipe is pretty flexible and works well with several substitutions:

• Whole wheat flour: You can use all-purpose flour instead of whole wheat, or try a 50-50 mix. For gluten-free options, use a 1:1 gluten-free flour blend. Just note that the texture might be slightly different.
• Sugar and maple syrup: Feel free to use honey or agave nectar instead of maple syrup. If using liquid sweeteners, reduce the milk by 2 tablespoons to maintain the right moisture balance.
• Milk: Any milk works here – dairy or non-dairy! Try almond, oat, or soy milk. Even buttermilk works great and adds a nice tang.
• Eggs: For each egg, you can use either 1 mashed banana, ¼ cup applesauce, or a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water). The texture might be slightly denser.
• Zucchini: Yellow summer squash works just as well as zucchini. Just make sure to squeeze out the excess moisture regardless of which you use.
• Chocolate chips: Besides blueberries, try chopped nuts, dried cranberries, or raisins. You can also mix and match these add-ins, just keep the total amount to 1 cup or less.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini muffins is dealing with excess moisture – not squeezing out enough liquid from your grated zucchini can lead to dense, soggy muffins that won’t rise properly. To get it right, place the grated zucchini in a clean kitchen towel and squeeze firmly until no more water comes out. Another common mistake is overmixing the batter – stop stirring as soon as the dry ingredients are incorporated, as too much mixing will develop the gluten and result in tough, chewy muffins. When measuring cocoa powder, make sure to sift it first to avoid dry, bitter lumps in your finished muffins, and remember to check for doneness at the minimum baking time since whole wheat flour can make muffins dry if overbaked. For the best texture, let the muffins cool in the pan for just 5 minutes before moving them to a wire rack – leaving them in the pan too long can make the bottoms soggy.

What to Serve With Chocolate Zucchini Muffins?

These muffins are perfect for breakfast or as an afternoon snack with a warm beverage by your side. A cup of coffee or hot chocolate pairs wonderfully with the chocolate flavor, while a cold glass of milk makes for a classic combo that kids especially love. If you’re serving these for breakfast, add some fresh fruit on the side like strawberries or banana slices to make it more filling, or spread a little butter or cream cheese on a warm muffin for extra richness. For an afternoon treat, try serving them alongside a scoop of vanilla ice cream – the warm muffin and cold ice cream combo is always a winner!

Storage Instructions

Counter Storage: These chocolate zucchini muffins stay fresh at room temperature for 2-3 days. Just keep them in an airtight container lined with paper towels to absorb any extra moisture from the zucchini. They’re perfect for grabbing on your way to work or packing in lunch boxes!

Refrigerate: Pop these muffins in the fridge in a sealed container and they’ll stay good for up to a week. The paper towel trick works great here too – it helps keep them from getting too moist from the zucchini.

Freeze: These muffins are fantastic freezer-friendly treats! Let them cool completely, then place them in a freezer bag or container. They’ll keep well for up to 3 months. When you’re ready to eat one, just thaw it overnight in the fridge or pop it in the microwave for about 30 seconds.

Warm Up: Want that fresh-from-the-oven taste? Microwave a muffin for 15-20 seconds, or wrap it in foil and warm it in a 350°F oven for about 5 minutes. The chocolate chips get slightly melty again – so good!

Preparation Time	15-20 minutes
Cooking Time	16-18 minutes
Total Time	31-38 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 35-40 g
• Carbohydrates: 100-110 g

Ingredients

• 1¼ cups whole wheat flour
• ¼ cup unsweetened cocoa powder
• ¼ cup sugar (or maple syrup; increase to ½ cup for sweeter muffins)
• 1 teaspoon cinnamon (optional)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup packed grated zucchini, with excess moisture removed (measure after preparation)
• 1 cup milk
• 2 eggs, gently beaten
• ¼ cup melted unsalted butter (or substitute with canola or avocado oil)
• 2 teaspoons vanilla essence
• ½ cup chocolate chips (or substitute with 1 cup blueberries; up to 1 cup of chocolate chips can be used if desired)

Step 1: Prepare Your Tools and Ingredients

Begin by preheating your oven to 375 degrees F.

Coat a standard size muffin pan with nonstick spray to prevent the muffins from sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, combine the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt.

Stir together until the mixture is well blended and uniform in color.

Step 3: Prepare the Zucchini

Grate the zucchini using a box grater.

Once grated, use your hands to squeeze out as much liquid as possible.

For an extra step to remove moisture, place the grated zucchini onto a clean kitchen towel and roll it up to absorb any remaining liquid.

After squeezing, measure out 1 cup of the zucchini.

Step 4: Combine Wet Ingredients

In another medium bowl, add the squeezed zucchini, milk, eggs, melted butter, and vanilla extract.

Whisk together until all ingredients are thoroughly combined to form a wet mixture.

Step 5: Combine Wet and Dry Ingredients

Gently stir the flour mixture into the bowl with the wet ingredients until just combined.

Be careful not to overmix.

Fold in the chocolate chips or blueberries gently, ensuring they are evenly distributed throughout the batter.

Step 6: Fill and Bake the Muffins

Evenly divide the batter among the prepared muffin pan, using a heaping 1/4 cup for each muffin.

Place the pan in the preheated oven and bake for 16-18 minutes.

Check for doneness by inserting a cake tester or toothpick into the center of a muffin; it should come out clean.

Step 7: Cool and Serve

Once baked, let the muffins cool in the pan for a minute or so before transferring them to a wire rack to cool to room temperature.

Serve the muffins slightly warmed or at room temperature for a delightful treat.