Chocolate Zucchini Muffins

The chocolate treat you can eat for breakfast without feeling too guilty! Chocolate Zucchini Muffins are deliciously moist – and packed with more vitamins, minerals and antioxidants than your average muffin.

Why add Zucchini to Chocolate Muffins?

It may seem like a weird combination if you haven’t come across it before, however there are three distinct reasons why it’s a great idea to add zucchini to chocolate muffins:

1. Zucchini helps keep the muffins moist.
2. Zucchini is a great source of vitamins and minerals like vitamin C, potassium, and magnesium.
3. Zuchhini adds a subtle flavour that complements the chocolate well.

Chocolate Zucchini Muffins moist, tasty and nutritious – and you can feel a little less guilty about enjoying this chocolate treat.

What you need to make Chocolate Zucchini Muffins

You’ll need a muffin pan, either regular (5.5 x 2.5cm cups) or large (9 x 4cm).

Cooking times for both options are included in the recipe card below.

You’ll also need paper patty pans.

Ingredients for Zucchini Chocolate Muffins

The ingredient list includes:

• SR flour (or plain/all-purpose flour and baking powder)
• cocoa powder
• caster sugar
• milk
• greek or natural yoghurt (unsweetened)
• vegetable oil
• butter
• eggs
• zucchini (you might know this as courgette)
• choc chips
• cinnamon.

Yes, these are double chocolate chip zucchini muffins, with both cocoa and choc chips in the ingredients list.

Quantities for all ingredients can be found in the recipe card at the end of the post.

How to make Chocolate Zucchini Muffins

Prepping

Start by pre-heating the oven to 220 degrees celsius (fan-forced).

Prepare muffin tin with paper patty pans. If you have the large cafe-style muffin tin, this mixture makes 6-7 muffins. If you have a cupcake-size tin, it makes 12 muffins.

Measure out the ingredients.

After measuring out the grated zucchini, squeeze the excess moisture from the zucchini by squeezing handfuls and letting the excess moisture drain away or placing the grated zucchini into a clean tea towel and squeezing, letting the tea towel absorb the extra moisture.

Sift, melt, whisk and mix

Sift flour, cocoa and cinnamon into a large mixing bowl.

Add the sugar and stir to combine.

Melt butter, whisk eggs and then add the remaining ingredients to the bowl.

Stir gently to combine. Don’t over-stir.

I repeat – stir gently. Until everything is just combined.

Bake

Spoon the mixture into patty pans and place into the oven.

Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced).

If you’re using a smaller cupcake tin, bake for a further 14 minutes (or until a metal skewer inserted into a muffin comes out clean).

If using a cafe-style larger muffin tin, bake for a further 20 minutes (or until a metal skewer inserted into a muffin comes out clean).

Remove from oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.

Recipe FAQs

Q. How do I store Chocolate and Zucchini Muffins?

These muffins are best eaten within a few days. Keep them in an airtight container at room temperature.

Otherwise, freeze them. Wrap or place in a freezer bag and store for up to three months. 

Q. Do you have other delicious muffin recipes?

Yes! I also have recipes for Savoury Muffins, Lemon Muffins, Raspberry and White Chocolate Muffins, Blueberry Muffins, Orange and Poppy Seed Muffins, and Banana Choc Chip Muffins.