These homemade Chocolate Zucchini Muffins are an easy muffin recipe with rich cocoa flavor, shredded zucchini, and chocolate chips for a rich, moist bite. If you’re looking for zucchini muffins with chocolate chips, this simple recipe is a delicious way to bake for breakfast, snacks, or sharing.
Here are the ingredients needed to create super moist chocolate zucchini muffins.
All-Purpose Flour: It gives these homemade Chocolate Zucchini Muffins structure and helps the batter hold together.
Brown Sugar: This sweetens the muffins and adds moisture for a soft texture.
Unsweetened Baking Cocoa: It brings the rich chocolate flavor that makes these zucchini muffins taste like a treat.
Baking Soda: The key ingredient to help these muffins rise, so they bake up light and tender.
Buttermilk: Adding moisture and a gentle tang, buttermilk helps keep the muffins soft and moist.
Zucchini: This vegetable adds to the muffin's tenderness. No need to peel it before mixing it into the batter.
Semisweet Chocolate Chips: These add extra chocolate flavor and pockets of melty sweetness throughout the muffins.
Chopped Walnuts: They add a little crunch for texture contrast, as well as nutty flavor.
Other Ingredients You’ll Need: Salt, butter, egg, and vanilla.
Here are simple steps and tips for making these Chocolate Zucchini Muffins. See the recipe below for full recipe details.
Stir the wet and dry ingredients together just until moistened. To help keep the muffins tender, don’t overmix the batter. Mix the zucchini, chocolate chips, and walnuts in after the batter comes together. This helps evenly distribute the add-ins without overworking the batter.
Divide the batter evenly among the 12 muffin cups. Even portions help the muffins bake and rise at the same rate.
Use the toothpick test for doneness to prevent under or overbaking. Bake until a toothpick inserted in the center comes out clean. Let them cool briefly before removing from the pan. Cooling for 5 minutes helps the muffins set, so they’re easier to take out without breaking.
Here are the best ways to store your zucchini muffins to keep them tasting fresh.
Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
Place the muffins in an airtight freezer-safe food storage container or resealable freezer bag for up to 3 months. Thaw the muffins at room temperature for about 30 minutes to 1 hour, or place a muffin on a microwavable plate, heat on high for 15 to 30 seconds.
Heat oven to 375°F. Place a paper baking cup in each of 12 regular-size muffin cups.
In a large bowl, stir flour, brown sugar, cocoa, baking soda, and salt with a spoon. In a small bowl, beat buttermilk, melted butter, egg, and vanilla with a whisk until blended. Pour the buttermilk mixture into the flour mixture; stir until just moistened.
Stir in zucchini, chocolate chips, and walnuts.
Divide the batter evenly among the muffin cups.
Bake 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes; remove from the pan. Serve warm or cool.
Zucchini typically isn’t peeled when used in baking—just go ahead and shred!
Try dark chocolate chips for a deeper chocolate flavor.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 10g | 15% |
| Saturated Fat | 5g | 26% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 2&½g | % Value Not Available |
| Polyunsaturated Fat | 1&½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 30mg | 10% |
| Sodium | 240mg | 10% |
| Total Carbohydrate | 30g | 10% |
| Dietary Fiber | 2g | 8% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 1g | % Value Not Available |
| Sugars | 17g | % Value Not Available |
| Protein | 4g | % Value Not Available |
| Vitamin D | Value Not Available | 2% |
| Calcium | Value Not Available | 4% |
| Iron | Value Not Available | 8% |
| Potassium | 170mg | 5% |
| Vitamin A | Value Not Available | 4% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 10% |
| Riboflavin | Value Not Available | 8% |
| Niacin | Value Not Available | 6% |
| Vitamin B6 | Value Not Available | 2% |
| Folic Acid | Value Not Available | 6% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 8% |
| Magnesium | Value Not Available | 8% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 20% |
| Selenium | Value Not Available | 10% |
| Copper | Value Not Available | 10% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
