Chocolate Zucchini Muffins

By Elizabeth Waterson // Mar 30, 2023 (Updated Mar 5, 2026) // 2 Comments

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These chocolate zucchini muffins are soft, moist, and deeply chocolatey thanks to Dutch-process cocoa powder and plenty of chocolate chips. Fresh shredded zucchini blends right into the batter, adding incredible moisture while keeping the flavor purely chocolate. The result is a tender muffin with rich cocoa flavor and a fluffy crumb that makes them perfect for breakfast, snacks, or a chocolatey afternoon treat.

hand holding a double chocolate zucchini muffins to the camera — Chocolate muffins so moist you’d never guess there’s zucchini inside.

Chocolate for breakfast is always a win for me. It's an even bigger win when you can sneak veggies in, you would truly never know that they are filled with zucchini. Adding zucchini adds an incredible amount of moisture for deliciously soft and squishy muffins with zero zucchini taste.

hand holding a half eaten chocolate zucchini muffin

Why These Ingredients Matter

Shredded zucchini: Adds incredible moisture and tenderness while blending seamlessly into the batter with virtually no vegetable flavor.
Dutch-process cocoa powder: Creates a smoother, richer chocolate flavor than natural cocoa.
Vegetable oil: Keeps the muffins soft and moist even after cooling.
Granulated + brown sugar: The combination balances sweetness while contributing moisture and depth of flavor.
Chocolate chips or chunks: Provide pockets of melty chocolate throughout the muffins.

You could add some chopped walnuts to the batter if you like nuts. Try this zucchini banana bread next!

chocolate zucchini muffin ingredients in individual glass bowls on a light surface

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Featured Review

"So good! Will make again for sure!"
Ava

Jump to Recipe·5 from 1 review

Chocolate Muffin Magic

wet ingredients in a glass bowl on a light surface with a pink linen — In a large bowl mix together the oil, sugars, eggs, and vanilla extract.

shredded zucchini added to wet ingredients in a large bowl on a light surface with a pink linen — In a large bowl mix together the oil, sugars, eggs, and vanilla extract.

dry ingredients sifted into a bowl of wet ingredients in a large bowl on a light surface with a pink linen — Place a sieve over the bowl and sift in the flour, cocoa powder, baking powder, baking soda, and salt.

chocolate chips added to chocolate zucchini muffin batter in an glass bowl on a light surface with a pink linen — Fold in the dry ingredients into the wet ingredients until just almost combined, then add in chocolate chips.

chocolate zucchini muffin batter in a glass bowl — Fold in the dry ingredients into the wet ingredients until just almost combined, then add in chocolate chips.

chocolate chips added to the top of chocolate zucchini muffins before baking in a metal pan — Evenly distribute muffin batter between liners.

chocolate zucchini muffins just after baking in a metal pan on a light surface — Evenly distribute muffin batter between liners.

Let the chocolate muffins cool on a wire rack for at least 15 minutes before transferring out of the pan to cool completely. Store in an airtight container for up to three days. Muffins are best enjoyed the day they are made. Don't miss my chocolate zucchini cake.

close up of chocolate zucchini muffins on a wire rack on top of a pink linen on a light surface

If you're like me then you adore chocolate, especially for breakfast! So try this Chocolate Pancakes Recipe next!

chocolate zucchini muffins cooling on a wire rack on a light surface with a pink linen

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card