Chocolate Zucchini Muffins

The secret to chocolate zucchini muffins is all in their name: They’re moist, tender and almost fudgy, all thanks to shredded zucchini. The zucchini takes a backseat in terms of flavor—the muffins will be very chocolate-forward, especially if you spring for the (optional but not really) mini chocolate chips.

If you’re skeptical about putting zucchini into baked goods, have no fear. You won’t taste it; it’s really just there for moisture. After all, pumpkin bread is delicious proof that a little squash makes baked goods better.

Ingredients for Chocolate Zucchini Muffins

• All-purpose flour: All-purpose flour is the best type of flour for muffins because of its protein content, which makes for sturdier muffins.
• Sugar: Sugar does a lot more than add sweetness; it also makes the muffins more tender and spongy, so they’re not too dense.
• Baking cocoa: Because we’re going all in on chocolate. This will be the predominant flavor.
• Baking soda: This is a leavening agent that helps the muffins rise.
• Ground cinnamon: Cinnamon adds warmth and also helps elevate the chocolate flavors.
• Egg: An egg provides structure by acting as a binder. You’ll want to start with a room-temperature egg.
• Canola oil: This keeps the muffins tender and prevents them from drying out.
• Whole milk: Opt for whole milk here, since the fat content is another contributor to a more tender muffin.
• Lemon juice: This reacts with the baking soda.
• Vanilla extract: Rather than making your muffins taste like vanilla, the extract will help elevate the chocolate flavor.
• Zucchini: Shredded so finely it basically disappears, zucchini is a key source of moisture in zucchini recipes for baking. We’ve found that smaller zucchinis tend to have a better texture.
• Miniature semisweet chocolate chips (optional): Optional? Yes. Highly recommended? Also yes. The only thing that trumps chocolate zucchini muffins is double-chocolate zucchini muffins.

Directions

Step 1: Start the batter

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Preheat the oven to 350°F. In a bowl, combine the flour, sugar, cocoa, baking soda, cinnamon and salt.

Step 2: Combine all the ingredients

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In a separate bowl, beat the egg, oil, milk, lemon juice and vanilla. Stir this into the dry ingredients until everything is just moistened. Fold in the zucchini and, if desired, the chocolate chips.

Step 3: Bake the muffins

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Fill 15 paper-lined muffin cups. Each should be two-thirds full. Bake the muffins for 20 to 25 minutes or until a toothpick inserted into the center of one comes out clean.

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Chocolate Zucchini Muffin Variations

• Go nuts: Add chopped nuts (we like walnuts or pecans) to these chocolate muffins with zucchini.
• Make it a bread loaf: You can make these muffins into chocolate zucchini bread. You’ll just need to extend the cooking time.
• Play with mix-ins: Stir some shredded coconut or orange zest into the batter.

How to Store Chocolate Zucchini Muffins

Let them cool completely at room temperature before storing. You can keep zucchini chocolate muffins in the fridge for up to five days.

Can you freeze chocolate zucchini muffins?

Oh yes, and what’s better than knowing there are chocolaty treats waiting for you whenever you have a craving? Let them cool first, and then wrap them in plastic wrap and pop them into a freezer-safe container or bag. Store them for up to three months. You can warm them up in the oven or microwave.

Chocolate Zucchini Muffin Tips

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Can you make these chocolate zucchini muffins gluten-free?

You can! Just use a gluten-free flour. A 1-to-1 blend will be best. Different gluten-free flours absorb moisture and cook differently, so it may require a bit more adapting, depending on which type of flour you choose.

Do I have to peel the zucchini?

Nope! Using the peel is just fine.

What’s the easiest way to shred zucchini?

There are lots of ways to grate zucchini, including using a box grater or getting a spiralizer, which I highly recommend—it makes zoodle recipes super simple.