Chocolate Zucchini Muffins are a moist muffin thanks to the addition of shredded zucchini and contain a double dose of chocolate, a hint of cinnamon and crunchy walnuts.
Chocolate Zucchini Muffins
The recipe for these chocolate zucchini muffins was adapted from a vintage recipe from my Mom for chocolate zucchini bread. We found the handwritten card of the recipe in my late Grandma’s recipe box that was written probably sometime in the 1980s or 1990’s. I remembered how good this bread was but wanted to bake it in muffin form instead.
If zucchini has you turning you away from this recipe – I encourage you to reconsider! The zucchini adds moisture to these muffins; you won’t even be able to tell there is zucchini in these muffins. These muffins also contain a double dose of chocolate with both cocoa powder and mini chocolate chips and get a crunchy texture from toasted chopped walnuts. You can even freeze these muffins to have a last-minute breakfast treat. Be sure to read below for additional tips for this recipe.
How to Make Chocolate Zucchini Muffins
Chocolate zucchini muffins are a moist muffin thanks to the addition of shredded zucchini and contain a double dose of chocolate, a hint of cinnamon and crunchy walnuts (which you can omit if you don’t like nut). This is a fairly simple recipe to follow and these muffins freeze really well. You can even bake this recipe in bread form by doubling the recipe and baking in a standard loaf pan – be sure to read the additional tip below on how to do this.
Ingredients
- 3/4 cup granulated sugar
- 2 Tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/4 cup cooking oil (such as canola)
- 1 large egg
- 1/4 cup buttermilk
- 1 cup finely grated zucchini
- 1/4 + 2 Tablespoons mini semi-sweet chocolate chips, divided
- 1/4 cup toasted walnuts, chopped (optional)
To start the recipe, I highly suggest toasting the walnuts. Toasting the walnuts helps improve their flavor and this can be done in advance. To toast the walnuts: Spread chopped walnuts on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool and store if not using right away.
Line 12 muffin tins with muffin wrappers. In a large mixing bowl, whisk the granulated sugar, cocoa powder, baking soda, baking powder, salt, ground cinnamon and all-purpose flour.In a separate mixing bowl, whisk the melted butter, cooking oil, egg and buttermilk. Make a well in the center of the dry ingredients; pour in the wet ingredients and stir just until combined.
Stir in the zucchini, 1/4 cup of the mini chocolate chips and the walnuts (if using). Evenly scoop the dough into the prepared muffin tins; sprinkle the top of each muffin with the remaining mini chocolate chips. Bake @350°F for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool in muffin pan 5 minutes, then move to wire rack to cool completely.
Tips for Chocolate Zucchini Muffins
- You can easily double this recipe to make 24 muffins.
- Store baked muffins in an airtight container; will keep for up to 3 days.
- Freeze baked muffins for up to 3 months.
- If you want to bake this in bread form, bake in a standard 8 x 4 loaf pan for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- The walnuts can be toasted well in advance. Toasted nuts will keep sealed in an airtight container for about two weeks.
Made this recipe? Comment or rate below or on Pinterest or Instagram!
Want more muffin recipes?
Chocolate Zucchini Muffins
Equipment
- mixing bowls of various sizes
- 12 muffin tin
Ingredients
- 1/4 cup toasted walnuts, chopped (optional)
- 3/4 cup granulated sugar
- 2 Tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/4 cup cooking oil, such as canola
- 1 large egg
- 1/4 cup buttermilk
- 1 cup finely grated zucchini
- 1/4 cup + 2 Tablespoons mini semi-sweet chocolate chips, divided
Instructions
- To toast walnuts: Spread chopped walnuts on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool and store if not using right away.
- Line 12 muffin tins with muffin wrappers.
- In a large mixing bowl, whisk the granulated sugar, cocoa powder, baking soda, baking powder, salt, ground cinnamon and all-purpose flour.
- In a separate mixing bowl, whisk the melted butter, cooking oil, egg and buttermilk. Make a well in the center of the dry ingredients; pour in the wet ingredients and stir just until combined.
- Stir in the zucchini, 1/4 cup of the mini chocolate chips and the walnuts (if using).
- Evenly scoop the dough into the prepared muffin tins; sprinkle the top of each muffin with the remaining mini chocolate chips.
- Bake @ 350°F for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool in muffin pan 5 minutes, then move to wire rack to cool completely.
Notes
- You can easily double this recipe to make 24 muffins.
- Store baked muffins in an airtight container; will keep for up to 3 days.
- Freeze baked muffins for up to 3 months.
- If you want to bake this in bread form, double the recipe and bake in a standard 8 x 4 loaf pan for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- The walnuts can be toasted well in advance. Toasted nuts will keep sealed in an airtight container for about two weeks.