Zucchini Chocolate Muffins for a Cozy Morning Snack

There’s something quietly satisfying about the way these zucchini chocolate muffins come together. The moment I fold in the grated zucchini, I catch a glimpse of the batter’s texture—moist, slightly speckled, and promising a tender crumb. Baking fills the kitchen with a warm, cocoa-scented comfort that’s hard to resist. I usually get distracted by the aroma, peeking through the oven window a few extra times, even though I know the timer’s ticking. Pulling them out, I wait just long enough for that first warm bite, where you taste the subtle sweetness mingling with the faint, fresh hint of zucchini. It’s not at all what you’d expect from a chocolate muffin, but in the best way. Somehow, these muffins feel like a little secret—healthy enough for breakfast, yet indulgent enough to feel like a treat.

Why You’ll Love It:

• Moist texture thanks to zucchini, making each bite surprisingly tender without feeling heavy.
• The chocolate flavor is rich but not overpowering; it’s balanced by the natural earthiness of the zucchini.
• Perfect for breakfast or a snack, especially if you want something a bit more wholesome but still sweet.
• It’s simple—and that’s kind of the point. No fancy ingredients, just straightforward comfort food.
• Mini chocolate chips add bursts of melty sweetness, but you could skip them if you want something less sweet.

If you’re worried about zucchini sneaking into a sweet recipe, don’t be. It’s subtle, almost invisible, and adds moisture without any grassy taste. These muffins hold up well over a couple of days, though I have to admit, they rarely last that long around here.

Zucchini Chocolate Muffins

Print Recipe

Moist and delicious zucchini chocolate muffins made with grated zucchini and rich cocoa powder. Perfect for a healthy treat or breakfast snack.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins

Ingredients

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1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
1/2 cup mini chocolate chips

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Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
In a large bowl, beat the granulated sugar, light brown sugar, and eggs together until smooth and creamy.
Add the vegetable oil and vanilla extract to the egg mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated zucchini and mini chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.

Kitchen Notes:

Using a standard muffin tin works just fine—no special equipment needed. I find these muffins go great with a cup of coffee or a glass of milk, especially if you warm them up gently before serving. I’ve tried swapping mini chips for chopped nuts or dried fruit, which adds a nice texture, but honestly, the classic combo works best for me. Sometimes I skip squeezing out the zucchini moisture fully; the muffins turn out a bit more dense but still delicious. You can also experiment with whole wheat flour for a nuttier flavor, though it’ll change the texture a bit.

FAQ:

Can I use frozen zucchini? Yes, just thaw and squeeze out as much moisture as possible before adding. Do these muffins freeze well? Absolutely—wrap them up and thaw at room temp when ready. Are they suitable for a quick grab-and-go breakfast? Definitely. They hold up well and keep you satisfied until lunch.

Give these zucchini chocolate muffins a try next time you want something a little out of the ordinary but still comforting. Save the recipe, warm a batch, and enjoy the cozy moment they bring.