Chocolate Zucchini Muffins – Moist and tender chocolate muffins filled with zucchini and chocolate chips. Great way to get more veggies into your family without them knowing!

You all know that I am a sucker for muffins.  With over 50 Muffin Recipes on the blog, there is pretty much something for everyone!  And once zucchini starts coming in the garden, you know these chocolate zucchini muffins are going to happen for sure!

For years, these classic Zucchini Muffins were always in repeat.  But adding chocolate is always a good idea, and these quickly became a favorite as well. 

Is your garden full of zucchini?  Or are your neighbors dropping zucchini off at your house every other day?  This is the time of year that zucchini plants are going crazy, and people are searching for what to do with them!  Well, did you know that zucchini goes amazingly well with chocolate?

I was skeptical as first, but trust me, after a few different recipes I am a total convert.   Try this healthy(er) zucchini brownie recipe, and you will never guess there is a vegetable in it. Just a chocolate fudgy brownie.  Or you could try this double chocolate zucchini bread for another chocolate and zucchini combo.

Why Bake with Zucchini

Well, if you have a bunch in your garden, you have to eat it up somehow, right?  There is only so many night a week I can get my family to eat zucchini.  I like to throw it in stir fry like Kung Pao Chicken to use up whatever other veggies you have in the house.  Or you can grill it, or use it in other side dishes.  These Zucchini Fritters are one of my favorite ways!  

When you put zucchini in baked goods, you get the most tender and moist breads, muffins, pancakes, and whatever else you make!  Zucchini is full of water, so much so you need to pay attention to recipes to see if you need to squeeze out the moisture before adding it to a recipe.  You can never taste that zucchini in a recipe. And if you peel the zucchini before you shred it, you can’t even see that it is there.  It just kind of melts away into the background giving you super delicious treats!

The best part about making these chocolate zucchini muffins, and pretty much any muffin is you can freeze the leftovers in a freezer safe bag.  You can just take a couple out in the morning and microwave for a quick breakfast.  Or throw a frozen one in your kids lunch box, and it will be thawed and they have a great lunch time treat!

So if you find yourself with a couple extra zucchini in the fridge, these are definitely going to be a hit with your family.  How could chocolate muffins ever not be good, right?  Trust me, the kids will never know you are sneaking in some vegetables. 

I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.

Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make! 

Connect with Dinners, Dishes, and Desserts!

Be sure to follow me on my social media, so you never miss a post!

Facebook | Twitter | Pinterest | Instagram 

Yield: 12

Chocolate Zucchini Muffins

Print

Chocolate Zucchini Muffins - Moist and tender chocolate muffins filled with zucchini and chocolate chips

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 3/4 cup white whole wheat flour
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/4 cup canola oil
• 1/2 cup vanilla Greek yogurt, (I used Chobani)
• 1/2 cup milk
• 1 egg
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3 Tbls cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla
• 1/2 cup zucchini, , grated and squeezed to remove the moisture
• 1/2 cup chocolate chips, , plus a few extra for the top

Instructions

1. Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with liners or nonstick spray.
2. In a large bowl mix together sugar, brown sugar, and canola oil. Mix until well combined, about 45 seconds. Add Greek yogurt, milk, vanilla, and egg. Mix until just combined.
3. In a separate bowl whisk together flour, baking powder, baking soda, cocoa powder and salt. Gradually add flour mixture to yogurt mixture. Mix until just combined.
4. Fold in zucchini and chocolate chips.
5. Fill muffin cups about 3/4 of the way full. Sprinkle a few extra chocolate chips on the top before baking, if desired. Bake for 15-18 minutes, or until a tester comes out mostly clean.
6. Remove from oven and let cool for a few minutes, before removing to a wire rack to cool completely.

Notes

Adapted from Life Made Simple

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mini Muffin Tin
• 
  Muffin Tins

Nutrition Information

Yield

12

Serving Size

1
Amount Per ServingCalories 208 Total Fat 8g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 6g Cholesterol 17mg Sodium 199mg Carbohydrates 32g Net Carbohydrates 0g Fiber 3g Sugar 17g Sugar Alcohols 0g Protein 5g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

• About
• Latest Posts

Follow me

Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

Follow me

Latest posts by Erin S (see all)

• Garlic Tomato Baked Chicken - November 11, 2019
• Weekly Meal Plan Week 226 - November 9, 2019
• Amaretto Sour Recipe - November 8, 2019

Stay Connected

Signup for all the new recipes to be sent to your inbox on Saturday morning!

SUBSCRIBE!

You have Successfully Subscribed!