If there’s one muffin recipe that strikes the perfect balance between indulgent and wholesome, it’s Chocolate Zucchini Muffins. These muffins are soft, moist, rich with deep chocolate flavor, and secretly packed with shredded zucchini that practically melts into the batter. You can taste the chocolate, feel the tenderness, and enjoy every bite without even knowing the veggies are there. It’s no wonder this is one of the most popular muffin styles in home kitchens.

These muffins are chocolatey enough to satisfy anyone with a sweet tooth, but not overly sugary or heavy. They’re ideal for breakfast, lunchboxes, after-school snacks, or a quick after-dinner treat. Even better—because of the zucchini’s natural moisture, the muffins stay tender for days.

This article dives into everything that makes Chocolate Zucchini Muffins special, from tips for achieving the perfect texture to variations, add-ins, and serving ideas. Whether you’re baking for your family, storing snacks for the week, or looking for a recipe that uses up excess zucchini, this muffin recipe is going to become a staple.

Why These Muffins Are So Good

1. Incredibly Moist Texture

Zucchini adds moisture without adding flavor, keeping each muffin soft and tender.

2. Deep Chocolate Flavor

Using both cocoa powder and chocolate chips delivers layers of chocolate richness.

3. Easy to Make

One bowl, no mixer, and minimal cleanup.

4. Kid-Friendly and Lunchbox-Ready

Kids love the muffin, and no one can tell there are veggies inside.

5. Versatile and Customizable

Swap chocolate chips for nuts, add cinnamon, or even use whole wheat flour for a heartier option.

Ingredients for the Best Chocolate Zucchini Muffins

These muffins use simple pantry staples and fresh zucchini.

Zucchini – finely shredded; no need to peel.
All-purpose flour – gives the muffins structure.
Unsweetened cocoa powder – for rich chocolate flavor.
Sugar – granulated sugar works best.
Oil – keeps the muffins incredibly moist.
Eggs – bind the batter.
Vanilla extract – enhances flavor.
Baking powder & baking soda – essential for rise.
Salt – balances sweetness.
Chocolate chips – optional but highly recommended.

How to Make Chocolate Zucchini Muffins

1. Prep the Zucchini

Finely shred the zucchini using a box grater. Lightly blot with a paper towel if extremely wet, but don’t drain completely—its moisture makes the muffins tender.

2. Mix the Wet Ingredients

In a mixing bowl, whisk together eggs, sugar, oil, and vanilla until smooth.

3. Combine the Dry Ingredients

Add flour, cocoa powder, baking soda, baking powder, and salt. Stir until almost combined.

4. Add in the Zucchini and Chocolate Chips

Fold in the shredded zucchini and chocolate chips. Avoid overmixing.

5. Fill the Muffin Liners

Divide batter into a muffin tin lined with papers, filling each about ¾ full.

6. Bake

Bake at 350°F (175°C) for 18–22 minutes or until a toothpick comes out clean.

Chocolate Zucchini Muffins

Moist, rich chocolate muffins made with shredded zucchini for extra tenderness and flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

Muffins

1.5 cups shredded zucchini
1 cup all-purpose flour
0.5 cup unsweetened cocoa powder
0.75 cup granulated sugar
2 eggs large
0.5 cup vegetable oil
1 tsp vanilla extract
1 tsp baking soda
0.5 tsp baking powder
0.5 tsp salt
1 cup chocolate chips optional

Equipment

Mixing bowls
Muffin tin
Whisk
Spatula

Method

Preheat oven to 350°F (175°C) and line a muffin tin with liners.
Shred zucchini and lightly blot if overly wet.
Whisk eggs, sugar, oil, and vanilla together in a bowl.
Add flour, cocoa powder, baking soda, baking powder, and salt. Mix until just combined.
Fold in zucchini and chocolate chips.
Fill muffin cups ¾ full with batter.
Bake 18–22 minutes or until a toothpick comes out clean.

Notes

For bakery-style muffins, sprinkle extra chocolate chips on top before baking.

Tips for Success

Do not squeeze the zucchini dry

You want some moisture left—this is key.

Use high-quality cocoa powder

It noticeably improves flavor in chocolate muffins.

Do not overmix the batter

This prevents dense, tough muffins.

Add extra chocolate chips on top

Creates a bakery-style look and flavor.

Let the muffins cool fully

As they cool, the chocolate flavor deepens and the texture settles.

Variations and Add-Ins

Double Chocolate Muffins

Add ½ cup extra chocolate chips for maximum richness.

Whole Wheat Version

Swap half the flour for whole wheat flour.

Walnut or Pecan Muffins

Add ½ cup chopped nuts for crunch.

Zucchini Banana Chocolate Muffins

Add ½ mashed banana to enhance sweetness and moisture.

Mocha Muffins

Add 1 teaspoon instant espresso powder to the dry ingredients.

Storing and Freezing

Storing:

Keep muffins in an airtight container at room temperature for up to 4 days.

Freezing:

Freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or microwave for 20 seconds.

Ingredients (List)

1 ½ cups shredded zucchini
1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ cup granulated sugar
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup chocolate chips (optional but recommended)

Instructions (Numbered)

Preheat oven to 350°F (175°C) and line a muffin tin with 12 liners.
Shred zucchini and lightly blot if overly wet.
In a large bowl, whisk together eggs, sugar, oil, and vanilla until smooth.
Add flour, cocoa powder, baking soda, baking powder, and salt. Mix until just combined.
Fold in zucchini and chocolate chips gently.
Divide batter into prepared muffin cups, filling each about ¾ full.
Bake 18–22 minutes or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes before transferring to a wire rack to finish cooling.