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These moist and chocolatey Chocolate Chocolate Chip Zucchini Muffins are a delicious way to bake with fresh garden zucchini!
Our garden zucchini is coming fast and furious these days – so let the zucchini recipes begin! OK…who am I kidding…today’s recipe is really all about the CHOCOLATE in these delicious bakery-style muffins!
Sweet, soft, rich chocolate muffins are loaded with semi-sweet chocolate chips inside. Plus – an extra sprinkle of mini chocolate chips on top of the batter before baking really sends these Chocolate Chocolate Chip Zucchini Muffins over the top!
You can also feel a little less guilty about indulging in these Chocolate Chocolate Chip Zucchini Muffins thanks to shredded zucchini in the batter. (Any way I can get my family to eat more vegetables is a ‘win’ in my book!) Adding shredded zucchini to baked goods is a great way to add moisture and create a soft, tender texture – but you’d never know that zucchini is inside unless you went looking for the little green specks from the skin.
Even our picky eater at home asked us to pack these Chocolate Chocolate Chip Muffins in her lunchbox as she went off to camp this week.
This recipe is gently adapted from My Baking Addiction, who adapted her recipe from a recipe originally published on Taste of Home. The original recipes included a little bit of ground cinnamon in the batter, which gives these Chocolate Chocolate Chip Muffins a hint of extra delicious flavor. But if you prefer, leave the cinnamon out.
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Chocolate Chocolate Chip Zucchini Muffins
Ingredients
1 cup finely grated zucchini
1 1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/4 cup mini chocolate chips
Instructions
Preheat oven to 350 degrees F. Line muffin tin with paper liners (we used 9 of these tulip liners).
Place grated zucchini in a fine mesh strainer and allow to drain while you prepare the muffins.
In a medium bowl, whisk together flour, cocoa powder, salt, baking soda and cinnamon. Set aside.
In the bowl of a stand mixer, place both sugars, oil, eggs and vanilla. Beat for 1 to 2 minutes until thoroughly combined, scraping the side of the bowl as needed.
On low speed, slowly add the dry ingredients to the wet ingredients and mix until just combined – again scraping the side of the bowl as needed.
Add drained zucchini and evenly mix throughout the batter.
Using a rubber spatula, fold in larger chocolate chips.
Fill the muffin liners, evenly distributing the batter. Sprinkle the mini chocolate chips over the tops of the each muffin batter.
Fill any empty muffin cups with about a 1/2-inch of water. Carefully transfer pan to the oven and bake for 20-25 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
Enjoy immediately or store in a tightly sealed container.
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These had a good flavor but I found them to be on the dry side. Thank you though.
Sorry you were disappointed Donna.
I absolutely love this recipe. It is amazing!!! Has anyone ever tried a Gluten free version???
Thank you! We haven’t Amy, but we’ve had good luck using either the King Arthur or Bob’s Red Mill one-to-one gluten free flours in recipes like this. Please let us know how it works out for you!
Hi Martha,
I want to make these delicious looking muffins but want to know if I could bake them in large muffin tins and would there be a time adjustment?
Thank you; have a great week.
Susan
Hi Susan – Sure. Here’s a link to a chart you might find helpful: https://www.wilton.com/cms-batter-amounts.html – while this is for cupcakes, I think the baking time adjustments would be similar for our muffins. Hope this helps!
Just made these and they are fantastic! I did leave out the cinnamon and doubled the amount of chocolate chips, no mini chips as I was out. Yum! This recipe is a keeper!!!
Thanks Karen!
??A previous person left a comment about Lemony Yellow squash bread… it sounds delightful but, I can’t find the recipe??
Hi Amy – I assumed that she made our Lemon Blueberry Zucchini Muffins as a bread (although perhaps she got us mixed up with another blog!). Here is the muffin recipe: https://www.afamilyfeast.com/lemon-blueberry-zucchini-muffins/ Hope this helps!
This is a family favorite. When 3 of my 3 kids like something, it’s a win!
Great news Allison! 🙂 As the mom of a picky eater myself, I can totally relate… Glad all three of your kids are enjoying the recipe!
Came out perfect, yielded 14 muffins for me. Kids knew zucchini was going in and they were skeptical- but once they tried them they loved them.
So glad the recipe was a hit Nina! (Especially for the kids…) 🙂
Love this recipe also add 4 to 5 honey crisp shredded apples to the zucchini as the cocoa powder tends to make the muffins drier live the combination I also tried the lemony yellow summer squash bread it was fantastic so moist and lemony I had never tried this before but will sure make this again thank you for your recipes
You’re very welcome Monica! Thanks for taking the time to write to us today. We’re glad you are enjoying the recipes!
Delicious muffins, but the yield is very inaccurate. I doubled this recipe because it stated the yield was 9 muffins. I ended
up with 29 very nice sized muffins!
Thanks for your feedback Mary! The tulip muffin liners we used do accommodate more batter than the typical paper liners so that might account for some of the discrepancy…but we’ll double check our original notes to make sure! Thank you again!
Can’t wait to try this recipe, even though I got burned by the last recipe I tried for chocolate chocolate chip zucchini bread (not muffins). 🙁 Despite following it to a T, it turned out pretty gross and stupidly dry, lol. Ugh!
I’m hoping I can make this recipe work!!
Oh no – how disappointing! Every oven is different – I always start checking on the doneness of baked goods a few minutes earlier than the recipe states just to make sure I don’t over bake. I hope you have good luck with this recipe!