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 Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 230kcal

Author: Dorothy Kern

Cost: $8

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.

Video

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.

Nutrition