These chocolate zucchini muffins are rich, moist and almost like a fudgy brownie. For a kid-friendly twist, stir M&Ms or baking bits into the batter and press a few on top of each muffin while still warm so they stick and melt slightly. This recipe is a great way to use up extra zucchini — make multiple batches and freeze some for quick treats later.
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Fudgy double chocolate zucchini muffins
marilynpeight
Pin Recipe
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/4 cups granulated sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup grated, fresh zucchini undrained
- 2 large eggs beaten *see note
- 1/3-1/2 cup vegetable or canola oil
- 3/4 cup chocolate chips, M&Ms or semi sweet baking bits
Instructions
Preheat oven to 350 degrees.
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In a medium-large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt. Add grated, undrained zucchini, beaten eggs and 1/3 cup vegetable oil.
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Stir until the wet and dry ingredients are evenly combined. The batter should be somewhat thick — the zucchini will soften and release moisture during baking.
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Gently fold in chocolate chips, M&Ms or baking bits, taking care not to overmix. Overmixing can make muffins tough and bake unevenly.
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Line a muffin tin and fill each cup about 2/3 full. Bake 20–25 minutes at 350°F, until muffins are puffed and a toothpick inserted in the center comes out clean.
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Optional: Press a few M&Ms or baking bits onto the warm muffins right after baking so they stick as they cool.
Notes
Some equipment needed for these chocolate zucchini muffins:
- Mixing bowl — a sturdy stainless steel bowl works well and is dishwasher safe for easy cleanup.
- Muffin tins — non-stick tins make removal easier.
- Cupcake wrappers — optional but helpful for easy cleanup and removal.
- Measuring cups — for accurate ingredient measurements.
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If you love baking, try Vanilla cupcakes with salted caramel frosting. If you need more ways to use zucchini, check out the Zucchini stuffing casserole or Amish fried zucchini sandwiches — family favorites.
Step 1: In a medium-large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt. Add grated, undrained zucchini, eggs and 1/3 cup vegetable oil.
Why egg size matters in this recipe:
Smaller eggs contain less liquid, so you may need to add a little extra oil to reach the right consistency. Aim for a batter that’s thicker than cake batter but thinner than cookie dough; the zucchini will release moisture while baking.
Can I use frozen zucchini?
This recipe was tested with fresh grated zucchini, so frozen zucchini is not recommended. The finished muffins, however, freeze well for up to three months after baking and cooling.
Steps 2–3:
- Mix wet and dry ingredients until combined. Keep the batter reasonably thick so it holds structure while the zucchini releases moisture during baking.
- Fold in your choice of chocolate chips or baking bits gently to avoid overmixing.
Can I use chocolate chips?
Yes — chocolate chips or semi-sweet baking bits both work. Baking bits may lose some color during baking, so use chips if you prefer more distinct chocolate pieces.
Step 4: Fill lined muffin tins about 2/3 full and bake at 350°F for 20–25 minutes, until muffins are puffed and a toothpick inserted in the center comes out clean.
Are cupcake wrappers necessary?
Cupcake liners make removal easiest, but you can also grease the muffin tin or use small parchment rounds in the bottom of each cup if you prefer.
Feel free to pin this recipe for later and tag me on Instagram with a photo of your creation. Thank you for your support!
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