The wonderful secret hidden ingredient of zucchini in a chocolate muffin. With zero zucchini taste, so even better! These Chocolate Zucchini Muffins are put together in a hurry and moist, chocolaty and delicious!
Zucchini is such a wonderful baking ingredient as well as cooking. It will pretty much take on whatever flavour you give it. And it adds so much texture and moistness in baked goods. Have you had a chance to check out More Than 20 Summer Zucchini Recipes? A great round up of a versatile vegetable.
What Makes These Muffins Worth Making
- Easy to make – this muffin recipe is pretty straight forward and even beginner bakers can make them.
- Full of flavour – These muffins have a pretty intense chocolate flavour from the cocoa powder as well as the chocolate chips.
- Used a hidden vegetable – give them to you kids and they will never know they have zucchini.
Ingredients
- Dried goods – granulated white sugar, brown sugar, flour, cocoa powder, salt, baking powder
- Dairy and eggs – butter and eggs
- Spices & flavourings – cinnamon, vanilla extract and chocolate chips
- Fresh – zucchini
REMEMBER, The full recipe and instructions can always be found at the end of the post in the recipe card.
Instructions
- Preheat oven to 350 degrees F. Line or grease 14 muffins tins.
- In a large bowl, beat the butter on high speed until smooth, about 2 minutes. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, on at a time, mixing well after each addition. Pour in vanilla and mix to combine.
- Combine the flour, cocoa powder, salt, baking powder and cinnamon in a medium bowl and stir to combine.
- Fold in the dry ingredients and stir until just combined.
- Fold in the zucchini and then stir in the chocolate chips.
- Evenly pour batter into the prepared muffin tins. Bake for 15 – 20 minutes or until a toothpick inserted comes out with a few crumbs.
Recipe Notes
- Amount of zucchini – I used one large zucchini for this recipe which was about 2 cups of grated zucchini.
- Squeeze water out of zucchini – you really need to get as much water out of it as possible. I usually place the grated zucchini in a colander set over a bowl. Then I just push it down and squeeze out the water. I do this until I get out as much liquid as I can. Then you just discard the liquid in the bowl.
And if you love these, you need to check out my Double Chocolate Cupcakes as well.
Happy baking friends!
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Chocolate Zucchini Muffins
Ingredients
- 1 Cup sugar
- 1/3 Cup brown sugar
- 1 Cup butter
- 3 eggs large
- 2 Teaspoons vanilla
- 2 1/3 Cups flour
- 1/2 Cup cocoa powder
- 1 Teaspoon salt
- 2 Teaspoons baking powder
- 1 Teaspoon cinnamon
- 1 zucchini large, peeled, seeds removed and grated (drained)
- 3/4 Cups chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line or grease 14 muffins tins.
- In a large bowl, beat the butter on high speed until smooth, about 2 minutes. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, on at a time, mixing well after each addition. Add vanilla and mix to combine.
- Combine the flour, cocoa powder, salt, baking powder and cinnamon in a medium bowl and stir to combine.
- Fold in the dry ingredients and stir until just combined.
- Fold in the zucchini and then stir in the chocolate chips.
- Evenly pour batter into the prepared muffin tins. Bake for 15 – 20 minutes or until a toothpick inserted comes out with a few crumbs.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
Thanks For Stopping By And Hope To See You Soon!
I made these because I had some zucchini that was going to be inedible before we had the chance to use them. They are delicious! Fluffy and flavourful! My whole family loved these! Excellent recipe, thank you so much!
Really happy you liked them Monica. Thanks so much for the feedback!