The kids loved the chocolate flavor and they had no idea there was anything healthy hidden inside. Win-win all around!
I love making muffins. They’re quick, usually one-bowl recipes, and perfect for freezing individually so you have a grab-and-go snack for busy mornings. These chocolate zucchini muffins are moist, chocolatey, and surprisingly wholesome.
My mother-in-law first taught me to sneak grated zucchini into baked goods. Zucchini adds moisture and a touch of nutrition without changing the flavor. I adapted her classic zucchini bread into a chocolate version and was stunned at how rich and pudding-like the batter tasted — I had to bake them fast before it all disappeared.
The result is a chocolate muffin with a tender, moist crumb that the kids devoured without suspecting a thing. These freeze beautifully and are ideal for school lunches or quick breakfasts.
To portion batter neatly into muffin cups, I use a 4-tablespoon cookie scoop. It keeps things tidy and makes it fun for little helpers in the kitchen.
Chocolate Zucchini Muffins
Ingredients
- 1½ cups flour
- ½ cup cocoa
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup oil
- ½ cup milk (I use almond milk to keep it pareve)
- 2 eggs
- 1 tsp vanilla
- ½ cup white sugar
- ¼ cup brown sugar
- 1½ cups grated zucchini (approx. 1 large)
- 1 cup chocolate chips
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl, whisk together the flour, cocoa, baking powder, and baking soda until well combined.
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Make a well in the center of the dry ingredients and add the oil, milk, eggs, vanilla, sugars, grated zucchini, and chocolate chips. Stir until everything is fully incorporated. A whisk works well for this — no mixer required.
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Spoon or scoop the batter into lined or greased muffin cups, filling each about two-thirds full.
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Bake for about 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
There’s no need to squeeze excess liquid from the zucchini — that extra moisture keeps the muffins tender.
This batch yields about 10 muffins. It doubles easily if you need more.
Recipe by Faigy Murray
10 muffins (approx.)