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Chocolate Zucchini Muffins are the perfect way to enjoy the zucchini and chocolate combination. The muffins are so moist and full of chocolate flavor, and you can make them one of two ways: with cinnamon sugar or chocolate chips. Which will you choose? 

stacked chocolate muffins in brown cupcake wrappers.


Easy Chocolate Zucchini Muffins

I don’t know about you but a chocolate zucchini muffin sounds SOOOO good right now. Especially this recipe since you get 2 types of muffins from 1 batter. 

These chocolate zucchini muffins can be topped with either cinnamon sugar before baking OR add chocolate chips to the mixture depending on your mood. However you decide to make these chocolate chip muffins, they won’t disappoint. They have the perfect flavor and texture, plus they’re easy to make! 

Ingredients Needed

  • Oil: you can use melted butter but I prefer vegetable oil because of its neutral flavor
  • Applesauce: unsweetened applesauce since we’ll add sugar later
  • Buttermilk: You can also use regular milk or nondairy, but you’ll need to add vinegar or lemon juice to activate the baking soda.
  • Cocoa powder: Be sure to use regular unsweetened cocoa powder (not Dutch process).
  • Flour: Keep it simple with all-purpose flour. I’ve also made these zucchini muffins with whole wheat flour before and they were just as delicious!
  • Zucchini: shredded zucchini from either 2 small zucchinis or 1 medium zucchini. 
  • Chocolate chips: for some double chocolate fun, add some sweet chocolate chips or mini chocolate chips to the muffin mix. 
  • Cinnamon sugar: make it or buy it. Either way, it’s so delicious on these chocolate zucchini muffins!
bowl with oil and applesauce.
bowl with chocolate batter and eggs.
bowl with batter and flour on top.
chocolate batter in bowl with shredded zucchini.
muffin batter in pan.
muffin batter in pan.

How to make chocolate zucchini muffins

  1. Preheat oven to 350°F and prepare your mini muffin pans with nonstick cooking spray or line regular-size cupcake pans with liners.
  2. Stir sugar, oil, and applesauce in a large bowl with a wooden spoon. 
  3. Stir in eggs, buttermilk, and other dry ingredients. Then stir in your shredded zucchini.
  4. Spoon the cupcake mixture into your prepared muffin pans. 
  5. Cool for at least 5 minutes in a muffin pan before removing. 
stacked chocolate muffins in brown cupcake wrappers.

Expert tips

  • If you made regular-size muffins, they take about 15-20 minutes. Or if you made mini muffins, 10-12 minutes to cool.
  • Store in an airtight container for up to 3 days or freeze for up to a month.
stacked chocolate muffins in brown cupcake wrappers.

FAQs

Can you freeze chocolate zucchini muffins?

Yes. you can freeze your chocolate zucchini muffin for up to a month if stored in an airtight container.

How do you know when muffins are done baking?

Bake these chocolate muffins until a toothpick comes out clean or when they start to loose their glossy sheen. 

Close up of chocolate zucchini muffins

Chocolate Zucchini Muffins

4.84 from 6 votes
This is a perfect EASY muffin recipe that tastes like a baked donut! Chocolate Zucchini Doughnut Muffins are a great way to use up all that summer squash.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 18 muffins
Serving Size 1 muffin
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Ingredients
 

  • ¾ cup (150g) granulated sugar divided
  • ⅓ cup (79ml) vegetable oil
  • ¼ cup unsweetened applesauce
  • 2 large eggs
  • 5 ounces buttermilk see note
  • 1 teaspoon baking soda
  • 4 tablespoons (20g) unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 cups (248g) all purpose flour
  • 2 cups shredded zucchini (about 2 small or 1 medium zucchini)

Choose one:

  • 1 ½ cups (255g) chocolate chips OR
  • ½ cup cinnamon sugar
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Instructions

  • Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray or line regular size cupcake pans with liners.
  • Stir 3/4 cup sugar, oil, and applesauce in a large bowl with a wooden spoon. Stir in eggs, buttermilk, baking soda, cocoa, and salt. Stir in flour. Stir in zucchini.
  • Spoon into muffin pans and bake until a toothpick comes out clean. Cool at least 5 minutes in pan before removing. Regular size muffins: 15-20 minutes. Mini Muffins: 10-12 minutes.
  • Store in an airtight container for up to 3 days or freeze for up to a month.

Recipe Video

Recipe Notes

  1. Make your own buttermilk: add 1/2 teaspoon white vinegar or lemon juice to a measuring cup then add enough milk to make 5 ounces. Let sit 5 minutes.
  2. Looking for the mini doughnut muffins recipe? Make muffins as directed without chocolate chips and without cinnamon sugar topping. Bake in a mini muffin pan for 10-12 minutes. Cool slightly. Before serving, dip each in 4 tablespoons melted butter then toss in cinnamon sugar (1/2 cup sugar + 2 teaspoons cinnamon). Serve immediately.

Recipe Nutrition

Serving: 1muffin | Calories: 230kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 152mg | Potassium: 52mg | Fiber: 1g | Sugar: 24g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern

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Last Updated on July 9, 2023



Dorothy Kern

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31 Comments

  1. My wife really liked the chocolate and zucchini combination
    They baked up fine, but noticed that part of the muffin was sticking to the cupcake papers, do you why?
    Thanks
    Ken

    Reply

  2. These are great but the recipe is a little confusing. The ingredients say 3/4 c sugar divided but the first step says add 3/4 c sugar. Also, the steps don’t mention when to add the “choose one” options. I could def be wrong and I’m missing it but just in case I’m not I wanted to mention 🙂

    Reply

  3. In your post you say you add cinnamon but it’s not listed in the recipe! Also, the recipe says 3/4 cups sugar divided but the instructions say to add it all to a bowl, can you clarify. Is there a recipe for the cinnamon sugar? Do I add it before I bake them? Thanks!

    Reply