Chocolate Zucchini Muffins Recipe

These Chocolate Zucchini Muffins are the BEST, most delicious use for zucchini! The muffins are moist, tasty and they vanish quickly.

Chocolate Zucchini Muffins

Happy Mother's Day to all of you awesome mamas! I hope your day was blessed beyond measure. My cuties made sure my day was filled with snuggles and good food, two of my favorite things. My only contribution to yesterday's menu were these Chocolate Zucchini Muffins, which by the way, MY BOYS LOVE. They love zucchini and they don't even know it! This is so exciting! Elijah, as he was totally Mmmmm-ing over one of these muffins, thought he spied a chunk of green. I distracted him with something funny our dog was doing, he shrugged his shoulders and kept right on eating.

Chocolate Zucchini Muffins

The reason my boys adore these Chocolate Zucchini Muffins is because there is sugar and chocolate galore involved. For a healthier version, replace a portion of the sugar with honey and reduce the amount of chocolate chips by half.

Chocolate Zucchini Muffins

These babies come together quickly and they are ideal for any type of gathering. They are a great snack, indulgent breakfast or party food. They are moist, chocolatey and satisfying!

Chocolate Zucchini Muffins

If you can't get enough muffins, check these out: Blueberry Muffins, Chocolate Chip Muffins and Apple Carrot Cake Muffins!

Have a great week, friends!

Chocolate Zucchini Muffins
Muffin, Chocolate, Zucchini
Yield: 24


prep time: 11 minscook time: 20 minstotal time: 31 mins

The best, most delicious use for zucchini!


  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups grated zucchini
  • 2 cups semi-sweet chocolate chips


  1. Preheat oven to 350°F and line two muffin tins with cupcake liners (or spray the cups generously with cooking spray). Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the oil, sugar, brown sugar, eggs and vanilla and beat until creamy.
  2. In a separate bowl, combine the flour, cocoa, baking powder, baking soda, salt and cinnamon. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Fold in the zucchini and chocolate chips.
  3. Divide the batter between the prepared muffins cups. The batter will be thick and the cups should be 3/4 of the way full. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the centers comes out clean. Serve warm!
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