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Chocolate Zucchini Muffins

Moist, rich, and deeply chocolatey muffins made with shredded zucchini for the perfect tender texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220

Ingredients
  

Muffin Batter
  • 1.75 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp instant espresso powder optional
  • 2 eggs large
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup neutral oil
  • 1 tsp vanilla extract
  • 2 cups shredded zucchini unpeeled
  • 1 cup chocolate chips

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper cups.
  2. Whisk flour, cocoa powder, baking soda, baking powder, salt, and espresso powder in a bowl.
  3. In another bowl, beat eggs, sugars, oil, and vanilla until smooth.
  4. Stir wet ingredients into dry ingredients until just combined.
  5. Fold in shredded zucchini and chocolate chips.
  6. Divide batter into muffin cups, filling about 3/4 full.
  7. Bake 18–22 minutes or until a toothpick comes out with moist crumbs.
  8. Cool on a wire rack before serving.

Notes

Do not squeeze moisture from zucchini; it helps keep muffins soft and moist.