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Easy Chocolate Zucchini Muffins

Easy Chocolate Zucchini Muffins are a delicious treat that’s easy to whip up in just one bowl. They’re extra moist and flavorful with the shredded zucchini and chocolate chips, making them perfect for breakfast or as a snack.

A chocolate zucchini muffin on a stand with a pan of muffins and chocolate chips behind it.

Best Zucchini Muffins

Ah, summer. Sunshine, barbeques, and…endless baskets of zucchini overflowing from your fridge? If you, like me, find yourself drowning in a sea of zucchini each year, then these Easy Chocolate Zucchini Muffins are your new recipe. A full cup of shredded zucchini disappears into a batch of moist, fluffy muffins bursting with chocolate flavor. Plus, they’re made in one bowl and are freezer-friendly so they’re perfect to heat up or eat on the go. So, fire up the oven, grab your biggest grater, and let’s turn that zucchini into a yummy breakfast or snack that even your kids will devour!

Why You Will Love This Recipe

Chocolatey! They are full of chocolate flavor in every bite.

Easy! Only one bowl and a handful of ingredients are needed.

Popular! Everyone from kids to adults will enjoy these muffins.

Chocolate zucchini muffins in a pan, on a table, and chocolate chips around them.


  • Zucchini– Either from the garden or the grocery store, pick a medium-sized zucchini. This usually amounts to one cup needed for the recipe.
  • Semi-Sweet Chocolate Chips– Chocolate chips add a little extra chocolate flavor to each bite. You can use milk chocolate for a sweeter flavor or dark chocolate for a richer flavor
  • Cocoa Powder– Look for 100% Cacao like Hershey’s. You can also use Dutch Pressed Cocoa Powder for a much stronger chocolate flavor.
  • Granulated and Brown Sugar– The combination of white granulated sugar with brown sugar helps make the muffins moist and sweet.
  • All-Purpose Flour– This type of flour is most readily available and works perfectly in this recipe.
  • Milk: 2% or whole milk is typically best for muffins to add a little extra fat and moisture to the batter. I haven’t tested this with any other type of milk except cow’s milk so I can not attest to how well it works.
  • Oil: One of the key ingredients to keep the muffins moist is oil. I used neutral oil like canola or vegetable but coconut or avocado oil could be used to add a little different flavor.
  • Eggs– Adding 2 eggs helps bind the muffins together and give them the best texture.
  • Vanilla Extract
  • Baking Soda
  • Salt

*See the printable recipe card at the bottom of the page for detailed instructions and a list of ingredients.

How To Make Zucchini Muffins

  1. Whisk the dry ingredients: Add all the dry ingredients to a bowl except the chocolate chips. Whisk it together until it is mixed well.
  2. Add the wet ingredients: Add the wet ingredients except the zucchini. Stir it until just combined. There shouldn’t be any dry streaks but it will be lumpy. That’s ok!
  3. Add chocolate chips and zucchini– Gently fold in 1 cup of the chocolate chips and zucchini. Only stir it in until it is mixed throughout the batter.
  4. Bake – Pour the batter into muffin cups and fill 3/4 full. I usually line mine with muffin liners but you can also grease the pan. Sprinkle the tops with the extra chocolate chips. Then bake for 17-20 minutes. or until the center is completely cooked. To check for doneness, insert a toothpick into the center. If it comes out clean or with a few pieces of crumbs, it is finished baking.
  5. Cool– Allow the muffins to cool in the pan for about 5 minutes and then let them finish cooling on a cooling rack. Enjoy!

Variation Ideas

These muffins are so tasty to make for all occasions and seasons. A few ways to switch them up:

  • Chocolate: Try milk, dark, or even white chocolate chips.
  • Peanut butter: Swirl in a little melted peanut butter for a nutty flavor.
  • Crumble: Add a crumble topping for a different texture.
  • Cinnamon: Sprinkle a teaspoon of cinnamon for some warm flavors.

Storage Options

To store: Allow the muffins to completely cool and then store them covered in an air-tight container at room temperature for up to 2 days.

To freeze: Muffins freeze really well when placed in an air-tight container or freezer bag and frozen for up to 2-3 months.

A table with chocolate zucchini muffins and chocolate chips.

Helpful Tips

* Don’t overmix the batter: Overmixing can develop too much gluten, leading to tough, chewy muffins that may fall apart. Mix just until the ingredients are combined.

* Check for doneness: Insert a toothpick into the center of your baked item. It should come out clean or with a few moist crumbs when done.

* Don’t squeeze out the liquid from grated zucchini: The liquid from the zucchini helps keep the muffins extra moist.

* Use a large grater: A larger grater makes it easiest to grate the zucchini and incorporate it into the batter.

More Delicious Recipes

Did you try this recipe? If so, please leave a ⭐ review below and tag me @whiskfulcooking on InstagramFacebookPinterest, and YouTube!

A chocolate zucchini muffin on a stand with a pan of muffins and chocolate chips behind it.

Easy Chocolate Zucchini Muffins

Easy Chocolate Zucchini Muffins are a delicious treat that's easy to whip up in just one bowl. They're extra moist and flavorful with the shredded zucchini and chocolate chips, making them perfect for breakfast or as a snack.
5 from 1 vote
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Snack
Cuisine American
Servings 18
Calories 166 kcal


  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup milk
  • 1/3 cup oil canola or vegetable
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini not drained
  • 1 1/2 cups semi-sweet chocolate chips divided


  • Preheat oven to 350 degrees Fahrenheit. Line or grease a muffin pan and set aside.
  • In a large bowl, whisk together four, cocoa powder, granulated sugar, brown sugar, salt, baking powder, and baking soda.
  • Add milk, oil, eggs, and vanilla extract. Stir until just combined. Fold in zucchini and 1 cup of the chocolate chips.
  • Fill each muffin cup 3/4 full. Top with the remaining chocolate chips on each muffin.
  • Bake for 17-20 minutes or until a toothpick inserted into the center of each muffin comes out clean. Allow muffins to cool for 5 minutes before transferring to a cooling rack to finish cooling. Enjoy!


Storage: Store muffins in an air-tight container for up to 2 days at room temperature or in the freezer for up to 2-3 months. 
Helpful Tips:
  • Mix the batter until just combined. Overmixing can lead to dense, gummy muffins.
  • Grate the zucchini with a large grater to keep the liquid in the zucchini as much as possible.
  • For a more bakery-style muffin, fill the muffin cups to the top with batter. Also
* Cook times and nutritional values are estimates due to variations in cookware and ingredient brands.


Serving: 18muffinsCalories: 166kcalCarbohydrates: 23gProtein: 3gFat: 7.8gSaturated Fat: 1.6gCholesterol: 42mgSodium: 941mgPotassium: 685mgFiber: 1gSugar: 9gCalcium: 261mgIron: 2mg
Tried this recipe?Let us know how it was!
Nutrition Facts
Easy Chocolate Zucchini Muffins
Serving Size
18 muffins
Amount per Serving
% Daily Value*
Saturated Fat
* Percent Daily Values are based on a 2000 calorie diet.

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One Comment

  1. 5 stars
    I will gladly have chocolate for breakfast and these muffins look so good! Thanks for another great recipe!

5 from 1 vote

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