Use that extra zucchini to make a batch of Double Chocolate Zucchini Muffins. They are rich, chocolatey and super moist thanks to the shredded zucchini.
The best Treat to make with summer zucchini!
By the time July or August rolls around our garden is absolutely overflowing with zucchini. I get so excited to get out there and harvest it, but after a certain point it feels like we have had our fill of zucchini recipes and need to try something else.
That is when I start to incorporate shredded zucchini into sweet treats like these zucchini chocolate chip muffins or chocolate chip zucchini bread. The shredded zucchini helps keeps baked good nice and moist, but it is not dense so it also makes them fluffy.
Adding zucchini to a baked good might seem a little crazy at first, but once you try it you will realize how amazing it is! Especially when you use chocolate because the zucchini blends right into the dark chocolate muffin and you cannot even tell it is there.
Last, but certainly not least, I need you to know that this muffin tastes nothing like zucchini. Zucchini has a very subtle flavor to begin with and when you mix it in with the rich chocolate flavor from the cocoa powder and chocolate chips, those flavors completely over power any of the zucchini flavor that was coming through.
- Box grater or food processor with shredding blade
- Large mixing bowl
- Whisk and flat spatula
- Measuring spoons and measuring cups
- Muffin tin
- Spray oil or muffin liners
- Cooling rack
How do you shred zucchini for muffins?
The easiest way to shred your zucchini to use it in baking is to use the largest grate on a box grater. These are traditionally used for grating cheese, but also work really well for shredding soft vegetables.
You can also use the shred blade on a food processor. This is a good option if you need to shred more than one zucchini at a time.
I love to serve these chocolate zucchini bread muffins as a sweet afternoon snack. You can add a little more protein to the muffins by serving them with some peanut butter or almond butter.
To make them taste like they are fresh from a bakery just gently warm them up in the toaster oven or microwave before serving and the chocolate chips will be perfectly melty.
- Fresh zucchini
- Egg at room temperature
- Granulated sugar
- Neutral tasting vegetable oil – if you want to use coconut oil, be sure to use refined coconut oil
- Vanilla extract
- All purpose flour
- Unsweetened cocoa powder
- Baking soda
- Kosher salt
- Semi-sweet chocolate chips
If you want to make these muffins gluten-free, you can use a 1:1 gluten free flour substitute. To make these muffins dairy free, just use vegan chocolate chips instead of standard semi sweet chocolate chips.
You can also replace the chocolate chips with chopped chocolate, white chocolate or nuts like walnuts or pecans.
How to Make Double Chocolate Zucchini Muffins
step 1: Prepare muffin tin and grate zucchini
To begin, preheat the oven to 350F and line 10 muffin tin cups with muffin liners.
Then, grate zucchini on a cheese grater. Use a tea towel to squeeze out the excess moisture from the zucchini.
Really squeeze it to make sure you get out all of the moisture.
step 2: Prepare Batter
Pour grated zucchini into a large bowl with the egg, sugar, vegetable oil and vanilla extract. Stir it in with the whisk. In a separate bowl combine the flour, cocoa powder, baking soda and salt. Fold dry ingredients into wet ingredients with a rubber spatula.
The batter will be thicker than a standard muffin batter.
step 3: Bake and cool muffins
Mix in the chocolate chips and place ¼ cup of batter in each of 10 muffin cups. Top with more chocolate chips.
Bake at 350F for 22-24 minutes. Allow the muffins to cool completely on a wire rack and enjoy.
Storage, Freezing and Reheating
I prefer to store these muffins in an airtight container in the refrigerator. They get even fudgier in the fridge! Reheat in a toaster oven or microwave to enjoy them warm.
You can store the cooked muffins in the freezer for up to 3 months. All them to thaw in the fridge or on the counter and then reheat to enjoy!
Check out these other muffin recipes
- Applesauce Muffins
- Coffee Cake Muffins
- Blueberry Yogurt Muffins
- Mini Chocolate Chip Banana Muffins
- Apple Cinnamon Muffins
- Orange Cranberry Muffins
You Can Find The Full Recipe Below. If You Make This Recipe, Please Rate And Review It In The Comments, Or Share It With Me On Instagram!
Images by Ella from Alpine Ella.
- 1 large zucchini
- 1 egg
- ¾ cup granulated sugar
- ½ cup neutral vegetable oil
- 1 tsp vanilla extract
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup semi sweet chocolate chips + more for topping
- Preheat oven to 350F and line 10 muffin tin cups with muffin liners.
- Grate zucchini on a cheese grater. Use a tea towel to squeeze out the excess moisture from the zucchini. Really squeeze it! Pour grated zucchini into a large mixing bowl with the egg, sugar, vegetable oil and vanilla extract.
- In a separate bowl combine the flour, cocoa powder, baking soda and salt. Fold dry ingredients into wet with a rubber spatula. The batter will be thicker than a standard muffin batter.
- Mix in the chocolate chips and place ¼ cup of batter in each of 10 muffin cups. Top with more chocolate chips.
- Bake at 350F for 22-24 minutes. Cool completely and enjoy.
- To make gluten free you can replace the all purpose flour with a 1:1 gluten free all purpose flour
- Replace the chocolate chips with chopped walnuts or pecans for an added crunch
- You can use chopped chocolate or white chocolate chips in place of regular chocolate chips