Chocolate Zucchini Muffins laid out on a counter
Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Recipe by Molly Marzalek-Kelly
15 Reviews 5.0 out of 5 stars
Bake it Easy

You won’t be able to tell that there are two full cups of shredded zucchini in these Chocolate Zucchini Muffins (and neither will your kids!). The vegetable adds moisture and tenderness without any discernible flavor, and a generous amount of Double Dark Cocoa Blend and chocolate chips makes these deeply chocolatey. Quick to make, freezer-friendly, and endlessly snackable, they’re the kind of treat that works for breakfast or an afternoon pick-me-up.

This recipe was one of our Bake of the Week features for August 2025.

Prep
20 mins
Bake
18 to 22 mins
Total
45 mins
Yield
12 muffins
Chocolate Zucchini Muffins on a cooling rack - select to zoom
Chocolate Zucchini Muffins on a cooling rack - select to zoom
Several Chocolate Zucchini Muffins with one halved - select to zoom
Ingredients to make Chocolate Zucchini Muffins - select to zoom
Chocolate Zucchini Muffins on a cooling rack with one halved - select to zoom
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Instructions

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  1. Preheat the oven to 400°F with a rack in the center. Grease the wells of a standard 12-cup muffin pan, or line with baking cups and lightly grease the inside of the cups.  

  2. In a large bowl, whisk together the eggs, sugar, oil, and vanilla until well combined; the mixture will thicken slightly. 

  3. Press the shredded zucchini into a fine mesh strainer or clean kitchen towel to remove excess moisture. Add the zucchini and chocolate chips to the wet ingredients and stir with a flexible spatula to combine. 

  4. Add the flour, cocoa powder, salt, baking powder, baking soda, and espresso powder to the bowl and stir gently until no dry spots remain. 

  5. Scoop the batter into the prepared muffin pan, filling the cups almost full; a rounded Scone and Muffin Scoop works well here (about 90g per muffin).

  6. Sprinkle the tops of each muffin with granulated sugar (about 1/2 teaspoon per muffin). 

  7. Bake for 18 to 22 minutes or until the muffins spring back when pressed gently, and a toothpick or paring knife inserted into the center comes out clean. 

  8. Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring to a cooling rack; serve warm or at room temperature. 

  9. Store any leftover Chocolate Zucchini Muffins, covered, at room temperature for several days; freeze for longer storage.  

Tips from our Bakers

  • Want to make this recipe gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.

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