This post may contain affiliate links. For more information, read my disclosure policy.
Chocolate Zucchini Muffins are so moist and full of chocolate flavor – these are some of the best muffins we’ve ever had. Zucchini is a magical ingredient and pairs so well with chocolate – will you make these with cinnamon sugar topping or chocolate chips?
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.
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.
Variations & Substitutions
- 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!
- You can use gluten-free 1:1 AP Flour to make gluten free zucchini muffins.
- Canola oil or liquid coconut oil can be used in place of vegetable oil.
Expert tips
- If you made regular-size muffins, they take about 15-20 minutes. Or if you made mini muffins, 10-12 minutes to cook.
- You know muffins are done baking when a toothpick comes out clean from the center of the muffin.
Storage
Store in an airtight container for up to 3 days or freeze for up to a month. You can freeze your chocolate zucchini muffin for up to a month if stored in an airtight container.
Chocolate Zucchini Muffins Recipe
Recipe Video
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 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.
Why is the sugar “divided”? These are very good, but I found going back and forth from the ingredients list to the instructions kinda frustrating.
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
Featured In
Rate This Recipe
Recipe Ratings without Comment