Moist and decadent Zucchini Chocolate muffins dotted with chocolate chips. These are the fluffiest and softest zucchini muffins that you'll ever bake!
Try my easy Chocolate Bundt Cake next and these Crinkly Brownies if you love to bake in small batches! Find all my other Breakfast Recipes at one place.
I am guilty of not sharing this ultimate Zucchini Muffins Recipe with you sooner! I mean do you see how rich and moist they look?
Now I know what you are thinking! Veggies? In chocolate muffins?? Are you outta your mind!!!
But wait!! Zucchini is the best thing to have happened to Chocolate Muffins. It imparts a ton of moisture and zero flavor to muffins (Thank Goodness!).
You will never know there are veggies sneaking in your muffins! And look at that texture!
Texture of these Chocolate Muffins:
These muffins taste even better than they look! These are-
- Supremely moist and decadent
- Over the top chocolatey
- Oh-so-fluffy
- Melt in mouth soft
Muffins Ingredients:
- The regular gang of flour, leaveners, egg, granulated sugar and salt.
- Cocoa: I use Hershey's special dark, not the natural one.
- Grated zucchini and oil for a moist and flavor rich muffin. You need to remove all the water from zucchini before adding it to the batter though. We don't want the batter to be extra watery. It can result in dense brownie like muffins. I mean not in a good way.
- Coffee powder: To boost the flavor of chocolate. Worry not. You will not taste the flavor of coffee here.
- Chocolate Chips: You need to coat chocolate chips in some flour. As the batter is thin, they might sink to the bottom as the muffins bake.
How to make them:
They are so easy that you can make them with your eyes closed. Not really! But you get my point! And they contain double dose of chocolate. Aka chocolate in the batter and melty pockets from chocolate chips.
Lets see how we bring the batter together:
- Let your eggs and zucchini come to room temperature. If your zucchinis are large, quarter them and take all the seeds out. Then grate that zucchini using a grater.
- Combine eggs, sugars, oil, vanilla and coffee in a medium bowl.
- Add in the grated zucchini (removed of extra moisture).
- Sift all the dry ingredients over wet (Flour, cocoa powder, salt and baking soda).
- Fold it all in with chocolate chips dusted with some flour.
- Pour in liners and bake!
Top with more chocolate chips while the muffins are still warm.
Baking with Zucchini:
As soon as weather warms up, fresh zucchinis hit the markets. Summer through fall is the perfect time to bake with them too.
Zucchini just like pumpkins, apples, applesauce and bananas impart a ton of moisture to cakes, cupcakes, muffins and breads.
Plus one of the greatest advantages of adding grated zucchinis in baked goods is you will eliminate the need of adding a lot of oil to the batter!
Also zucchini has such a mild flavor that it renders zucchini perfect for baking. Zucchini will only impart moisture to muffins. Your baked goods will never taste like zucchini.
Shredding/Grating and squeezing the water out of zucchini:
Grate zucchini using the large holes side of your box grater. No need to peel the zucchini. You can take help of a food processor if you like. But believe me box grater doesn't take that long either.
Place shred zucchini in a fine mesh strainer. Drain all the liquid out from it by pressing it with a spoon. You can also squeeze all the water out by pressing it between your clean hands.
Liquid from the shredded zucchini can also be wrung out using a clean kitchen towel. Just place shredded zucchini in the center of the towel. Fold the towel over and twist its ends to seal it. Now wring out all the liquid out of zucchini before adding it to the batter.
Tips to make Moist Chocolate Muffins:
- Measure flour Correctly: I can't stress this fact enough. Too much flour can ruin the texture of any baked good. Measure it using a kitchen scale to take the guess work out of baking.
- Never over beat batter after adding dry ingredients: Otherwise your muffins can turn out dense or dry or both!
- Do not over bake muffins: This is even more true when it comes to baking chocolate muffins. Muffins with cocoa powder dry out quicker than normal muffins. So take extra care not to over bake them. Every oven is different, so keep an eye out when baking them for the first time. Bake only till they pass toothpick test.
- Make use of muffin liners: Muffin or cupcake liners make it super easy to take muffins out of the muffin pan. Also the edges of your muffins will stay moist in these liners for a longer period after baking.
Can you store muffins at room temperature?
Most muffins stay good at room temperature for 1-2 days. Make sure to keep them covered at all times. If you have leftover zucchini muffins after 2 days, I suggest freezing them. Muffins tend to dry out when stored in refrigerator, freeze them instead.
When ready to eat, you may warm one for 30 second in microwave. Muffin will taste like fresh again.
These are truly the best and moist chocolate muffins I have ever made.
And trust me I have tried so many recipes! I attempted zucchini muffins with greek yogurt, with sour cream even apple sauce!
But the moisture that extra zucchini imparts to these muffins in unbeatable!
You will want to eat these chocolate muffins every morning! Chocolate is definitely the way to begin your day!
Still looking for more desserts?
If you are more into fruity muffins, check out these lemon blueberry muffins.
Oh and these Banana Muffins with Whole Grains are a must bake.
Want a healthy no bake treat? Try my Date Nut Bars!
Follow me on Pinterest for more such chocolatey updates!
Hungry for more? Check out my favorite 24 Summer Desserts on the blog.
If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Facebook!
Recipe
Zucchini Chocolate Muffins
Ingredients
- 2 cups All purpose Flour
- ½ cup Dutch processed cocoa powder
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ⅛ teaspoon Salt
- ½ teaspoon Coffee powder
- 2 large Eggs
- ½ cup Flavorless Oil (such as vegetable/avocado/canola/coconut/olive)
- 1 and ¼ cups Granulated sugar
- 1 and ½ teaspoons Vanilla Extract
- 2 Cups Lightly packed Zucchini (removed of excess liquid)
- 1 and ½ Cups Chocolate Chips (lightly coated with flour)
Instructions
- Preheat oven to 425 deg F and grate your zucchini. Press it on a strainer to drain the excess liquid. Line a muffin pan with 5 liners and set it aside.
- In a medium bowl whisk egg, sugars, coffee, vanilla and oil till combined. About 2-3 mins, using a beater.
- Now add zucchini to it and mix in lightly.
- Sift flour, cocoa, salt, baking powder and baking soda over wet ingredients and fold in only till flour disappears into the batter.
- Add in chocolate chips, saving a few to top after the muffins are baked.
- Pour batter in the prepared liners, all the way to the top. Leaving just about ⅛th of an inch.
- Bake on 425 deg F for 9 mins then keeping the muffins in the oven, reduce the temp down to 350 deg F.
- Bake for 7-9 mins or until they pass tooth pick test.
- Remove from oven and press the remaining choc-chips on top. Now remove them from muffin tin. Cool on wire rack and enjoy warm!
Seema Sriram
This is the moist and delicious muffin ever. My kids will love this in the lunchbox too.
Harriet Young
Absolutely delicious! I often find zucchini muffins go a bit stodgy, but these were perfect. And so chocolatey!
Gianne
The zucchini added a wonderful moistness to the muffins, while the chocolate gave them a rich, decadent flavor. They were a hit with my family, and I can't wait to bake them again!
Sara Welch
Whipped up a batch of these for an afternoon treat, and they were a sweet success! Turned out light, moist and rich; exactly what I needed to cure my sweet tooth, indeed!
Andrea
These muffins look chocolatey delicious! My family are going to love them.
Gail
Does it only make 5 muffins? Can I double/triple this recipe? It looks wonderful. Thank you!
GreedyEats
Yes Gail, this recipe makes 5 large muffins. But you can double/triple this at ease! Happy Baking!
Aimee
Amazing! My sister said they were the best she'd ever tasted...
Veronika
Chocolate Zucchini Muffins are my all time favorite! They are rich and filling and you can have them any time of the day!
Anna
We always have an abundance of zucchini in our garden in season, and adding them to cakes and bakes is a great way of using them! These chocolate muffins would not last 5 minutes in our house!
Tatiana
Oh, I can't wait for my muffin pan to arrive so I can finally try those! Can't make muffins without one, can I?
Jenny
These look so good! Chocolatey and decadent and I love that they’re made with zucchini and chocolate, what an original lovely combo!
GUNJAN C Dudani
My daughter would go crazy with these chocolate muffins. I love the idea of hiding green veggies in the dessert.