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Chocolate Zucchini Muffins

Moist, rich chocolate muffins made with shredded zucchini and chocolate chips for an easy bakery-style treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 224
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
Wet Ingredients
  • 2 large eggs
  • 1/2 cup neutral oil such as canola or vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups zucchini finely shredded and lightly squeezed
Mix-Ins and Topping
  • 3/4 cup semisweet chocolate chips
  • 2 tablespoons semisweet chocolate chips for topping

Equipment

  • 1 12-cup muffin pan lined with paper liners
  • 1 box grater for shredding zucchini
  • 1 medium mixing bowl for dry ingredients
  • 1 large mixing bowl for wet ingredients
  • 1 whisk
  • 1 spatula for folding batter
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
  2. Finely shred the zucchini using a box grater. Lightly squeeze out excess moisture, leaving it moist but not dripping wet.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl, whisk together the eggs, oil, granulated sugar, brown sugar, milk, and vanilla until smooth.
  5. Stir the shredded zucchini into the wet mixture.
  6. Add the dry ingredients to the wet ingredients and fold gently just until combined.
  7. Fold in the 3/4 cup chocolate chips, being careful not to overmix.
  8. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the tops with the remaining 2 tablespoons chocolate chips.
  9. Bake for 20 to 22 minutes, until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter or the muffins may turn dense. Lightly squeeze the zucchini rather than drying it completely. Store cooled muffins in an airtight container for up to 3 days or freeze for up to 2 months.