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Best Chocolate Zucchini Muffins — Decadent, Moist, Easy, and Packed with Goodness

These Chocolate Zucchini Muffins are soft, moist, and chocolatey. You’d never guess they’re packed with vegetables! Perfect for kids’ lunches, snacks, or an on-the-go breakfast, they’re a wholesome way to enjoy a treat while sneaking in some nutrition. Using ice cream scoops keeps the portions even, and the recipe is easy enough for kids to help with. Ready in under 30 minutes, these muffins are a family favorite you’ll want to bake again and again.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast, Snack, To-Go
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ¾ cup sugar or coconut sugar
  • ½ cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 ½ cups grated zucchini unpeeled, moisture squeezed out
  • ½ cup chocolate chips optional
  • ¼ cup chopped nuts optional

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Spatula
  • 1 box grater
  • Muffin tin
  • Paper muffin liners
  • Ice cream scoops (various sizes)
  • Cooling rack
  • Toothpick

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, sugar, oil, and vanilla until smooth.
  4. Add the grated zucchini to the wet mixture and stir until combined.
  5. Gently fold the dry ingredients into the wet mixture until just combined — don’t overmix.
  6. Fold in chocolate chips and nuts if using.
  7. Use ice cream scoops to portion the batter evenly into muffin cups (smaller scoops for mini muffins).
  8. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Notes

  • These freeze beautifully. Store in an airtight container for up to 2 months.
  • Make them gluten-free by swapping in a 1:1 gluten-free flour blend.
  • For a lighter version, replace half the oil with unsweetened applesauce.
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