This post may contain affiliate links. For more information, read my disclosure policy.
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?
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!
How to make chocolate zucchini muffins
- Preheat oven to 350°F and prepare your mini muffin pans with nonstick cooking spray or line regular-size cupcake pans with liners.
- Stir sugar, oil, and applesauce in a large bowl with a wooden spoon.
- Stir in eggs, buttermilk, and other dry ingredients. Then stir in your shredded zucchini.
- Spoon the cupcake mixture into your prepared muffin pans.
- Cool for at least 5 minutes in a muffin pan before removing.
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.
FAQs
Yes. you can freeze your chocolate zucchini muffin for up to a month if stored in an airtight container.
Bake these chocolate muffins until a toothpick comes out clean or when they start to loose their glossy sheen.
Chocolate Zucchini Muffins
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
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
- 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.
- 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
Other Zucchini Recipes
Last Updated on July 9, 2023
Oh baby, these sound delicious! Our garden is starting to burst with zucchini, so I’m definitely making these!
do you have to wait just before serving to do butter and roll them
Do you have to squeeze the zucchini before adding it to the mixture?
I don’t normally unless it is very wet (wetter than normal)
We finally tried growing zucchini for the first time this year and love it. These doughnut muffins look like the perfect way to use some up 🙂 They look incredible!
When you use shredded zucchini in recipes, do you squeeze out any of the moisture first or just put it directly in?
We have tons of zucchini too! I think I’ve made too much zucchini bread, but these look fabulous!
We only grew basil and tomatoes this year… and now, I’m really wishing I had a zucchini plant because these sound AMAZING. Next year, hopefully, assuming I can figure the whole “growing veggies in my backyard without a toddler and dog trampling them” thing…
Too funny. It’s true, though, you turn your back and they’ve grown ten fold. Â
Right?? I’m glad it’s not just me!
Hey, I’m impressed that you have plants and grow stuff. Me = Plant Killer.
These look like the way to do zucchini!
Oh, I’m missing my zucchini garden from last year. I remember finding those whoppers hiding under the leaves too. I didn’t think about using them to knock down potential intruders 🙂 Another beautiful recipe!
Thanks Melissa!
Featured In
Rate This Recipe