Chocolate Zucchini Muffins

4.89 from 135 votes

Light, tender muffins loaded with chocolate! These muffins are the best way to use up that garden zucchini this summer.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Calories: 241kcal

Preheat oven to 375 degrees Fahrenheit. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside.
In a large bowl whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt.
Add the egg, melted butter, and vanilla extract. Add skim milk and stir until combined. Fold in shredded zucchini and chocolate chips (batter will be thick).
Divide batter evenly between the prepared muffin cups and place in the oven. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 10 minutes. Transfer to a wire rack to cool completely.

Tips for Baking with Zucchini

Do I have to peel the zucchini? No, you don't have to peel it! The peel is very tender and you can grate it right into the batter.
Do I have to squeeze the liquid from the zucchini? No, I don't like to wring the water out of the shredded zucchini. You want all of that moisture in the muffins.
What size zucchini is best for this recipe? Choose a small to medium-sized one. I would avoid large ones because they tend to be drier and more stringy than the smaller ones. So, choose a four to six-ounce zucchini!

How to Freeze Muffins

One of the many things I love about this muffin recipe is that you can freeze them for later. Sometimes I make a double batch!

Be sure to fully cool the muffins first.
You can wrap them individually in freezer wrap or store them in a freezer bag or other freezer-safe container.
They will keep in the freezer for up to three months!
You can leave them at room temperature to thaw or warm them in the microwave.