Make a dozen yummy chocolate zucchini muffins. They’re easy to make, and filled with chocolate chips and a surprise- shredded zucchini!
I don’t know about you, but I enjoy making muffins to have around for breakfasts or a quick snack. There are so many flavors of muffins and I enjoy testing new recipes to find some “good” ones.
Years ago I began making loaves of double chocolate zucchini bread, and we LOVE it. I had never tried making muffins with that recipe, so I proceeded to do just that!
This past summer, I had a few zucchini left from our little raised bed garden, decided to make chocolate zucchini muffins, and the results were wonderful! Today I am sharing that recipe so you can make these delicious muffins, too! Here’s how to prepare them.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Muffin Batter
Beat or whisk eggs, honey, oil, brown sugar and vanilla extract together in a large bowl until combined. These are the “wet ingredients” for the muffin batter. Set the bowl aside.
In a separate bowl, whisk flour, cocoa powder, baking soda, salt and baking powder together until fully combined.
Stir these “dry” ingredients into the bowl containing the “wet ingredients” until fully incorporated into a thick batter.
Add Zucchini And Chocolate Chips
Blot the shredded zucchini REALLY WELL between layers of paper towels to absorb excess moisture. You may need to repeat this a couple times, because there’s lots of moisture in shredded zucchini!
Add the shredded zucchini and chocolate chips to the muffin batter, and stir it well, to combine. This is the batter for the muffins.
Time To Bake The Chocolate Zucchini Muffins!
Preheat oven to 350°F. Put paper muffin liner cups into the wells of a standard sized (12) muffin tin. Give the bottom of each liner a quick shot of non-stick baking spray. NOTE: If you do not have paper liners, lightly grease or spray muffin cups with non-stick baking spray.
Evenly divide the batter between the 12 muffin cups, filling each of them between ½ and ¾ full.
Bake at 350°F. on a middle rack in the oven for 30-35 minutes. Oven temps can vary widely, so I recommend checking them after 30 minutes.
When done, the top of the muffins should be set. Insert a toothpick into the top of a muffin to check for doneness. If it comes out batter-free, the muffins are done.
Let them rest in the pan for 3-4 minutes, then transfer them out of the muffin pan to a wire rack, to finish cooling.
Serve The Chocolate Zucchini Muffins
The chocolate zucchini muffins can be served warm (with butter!) or at room temperature. They are dense and rich in chocolate flavor!
These muffins are perfect for a quick breakfast on the go, a pretty brunch platter, or simply an afternoon snack with cold milk or a hot cup of coffee or tea!
I hope you have the opportunity to make these scrumptious, chocolate zucchini muffins for those you love! Any leftovers can be wrapped well and frozen for another time, too!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, have a GREAT day, and may God bless you!
Looking For More MUFFIN Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy muffin recipes to check out, including:
- Chocolate Chip Muffins
- Cranberry Orange Muffins
- Blueberry Crumble Muffins
- Pumpkin Pecan Streusel Muffins
- Fresh Strawberry Muffins
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Recipe adapted from: http://www.whatmegansmaking.com/2013/07/double-chocolate-zucchini-bread.html
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a dozen yummy chocolate zucchini muffins. They're easy to make, and filled with chocolate chips and a surprise- shredded zucchini!
- 2 large eggs
- ⅓ cup honey
- ½ cup vegetable oil or other neutral oil
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1⅔ cups all purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups shredded, unpeeled zucchini blotted well, to remove moisture
- 1 cup semi-sweet chocolate chips
Preheat oven to 350℉. Put paper liner cups into the wells of a standard muffin tin. Give the bottom of each liner a quick shot of non-stick spray. NOTE: If you don't have paper liners, lightly grease or spray muffin cups with non-stick spray.
Beat or whisk eggs, honey, oil, brown sugar and vanilla in a large bowl until combined. Set this bowl of wet ingredients aside.
In a separate bowl, whisk flour, cocoa powder, baking soda, salt and baking powder together until combined. Stir this mixture into the "wet ingredients" until fully incorporated into a thick batter.
Blot shredded zucchini REALLY WELL between layers of paper towels to absorb excess moisture. You may need to repeat this a couple times. Add zucchini and chocolate chips to the batter; stir well, to combine. Evenly divide batter between 12 muffin cups, filling each between ½ and ¾ full.
Bake at 350°F. (on middle oven rack) for 30-35 minutes. Oven temps can vary widely, so I recommend checking them for doneness at 30 minutes. When done, top of the muffins should be set. Insert a toothpick into the top of a muffin to check for doneness. If it comes out batter-free, muffins are done. Remove muffins from oven. Let them rest in the pan 3-4 minutes, then transfer to a wire rack, to finish cooling.
Serve warm or at room temperature, and enjoy!
Here’s one more to pin on your Pinterest boards!