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Chocolate zucchini muffins with shredded zucchini baked in. Try these delicious chocolate chip zucchini muffins for breakfast, a snack, or dessert!
What You'll Need for Chocolate Chip Zucchini Muffins:
Ingredients:
- All-purpose Flour
- Cocoa Powder
- Ground Cinnamon
- Ground Cardamom
- Baking powder
- Baking soda
- Salt
- Eggs
- Banana
- Unsalted Butter
- Granulated Sugar
- Vanilla Extract
- Medium zucchini
- Semi-sweet chocolate chips
Equipment:
Handheld Mixer (optional) or Whisk
How to Make Chocolate Zucchini Muffins:
This zucchini and chocolate muffins recipe requires two mixing bowls. One for the dry ingredients, and then a second for the wet ingredients. Set aside the dry ingredients while mixing the wet ingredients.
After the wet ingredients and the sugar are whisked together the dry ingredients is added to this bowl.
Lastly, the zucchini and chocolate chips are stirred in at the end. The batter is then evenly poured into each section of a muffin pan.
Chocolate chips added on top is optional, but very tasty!
Bake for 18 to 22 minutes or until cooked through the middle, insert a knife and its ready if it comes out clean.
How to Store it:
Chocolate zucchini muffins can be stored on the counter for 3-4 days; make sure to keep in an airtight container and layer with a paper towel to soak up any excess moisture.
Freeze these muffins in an airtight freezer-safe container for up to 3 months. Let the muffins cool before storing.
Variations:
These chocolate zucchini muffins use egg and dairy. To make vegan, use a vegan egg replacer for the eggs and a vegan butter or vegetable oil in place of the butter.
To make this gluten-free, substitute gluten-free flour, such as King Arthur's Measure for Measure, in place of the all-purpose flour. Make sure the baking powder used is gluten-free, some products have different caking agents.
If you don't like bananas, substitute the banana for an additional ½ cup butter.
Other Recipes to Try:
Have any leftover zucchini?
Try my Air Fryer Zucchini Fries or Zucchini Banana Bread!
Pumpkin Chocolate Chip Muffins
Greek Yogurt Blueberry Muffins
PrintChocolate Zucchini Muffins
Chocolate zucchini muffins with shredded zucchini baked in. Try these delicious chocolate chip zucchini muffins for breakfast or dessert!
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups All-Purpose flour
⅓ cup cocoa powder
1 teaspoon ground cinnamon
½ teaspoon ground cardamom (optional)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
- 1 medium banana
½ cup unsalted butter, melted
1 cup sugar
2 teaspoons vanilla extract
- 2 cups zucchini, shredded
½-1 cup chocolate chips, semi-sweet
Instructions
- Preheat oven to 350 degrees Fahrenheit. Set aside a greased muffin tin.
- In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt , and spices. Stir to combine. Set aside.
- In a medium bowl, whisk together the eggs, mashed banana, sugar, and vanilla extract. Transfer to the bowl of dry ingredients and mix to combine. Fold in the zucchini and chocolate chips.
- Gently spoon in the batter to the top of each space in the muffin tin. Top with additional chocolate chips if desired.
Bake for 18-22 minutes or until cooked in the middle.
Notes
* If you want to omit the banana, use another ½ cup of unsalted butter
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