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    Home » Recipes » Classic Cake Recipes

    Chocolate Zucchini Muffins

    Published: Apr 12, 2023 · Modified: Jul 7, 2023 by Libby Hakim · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    chocolate zuchhini muffins on wooden serving board.

    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.

    chocolate zuchhini muffins on wooden serving board.

    Chocolate Zucchini Muffins

    Libby Hakim
    Deliciously soft chocolate muffins with a little less guilt!
    5 from 1 vote
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    Prep Time 20 minutes mins
    Cook Time 12 minutes mins
    Total Time 32 minutes mins
    Course Dessert
    Cuisine Australian
    Servings 12 small muffins
    Calories 278 kcal

    Equipment

    • muffin pan regular (5.5 x 2.5cm cups) or large (9 x 4cm)

    Ingredients
      

    • 2 cups SR flour (or 2 cups plain/all-purpose flour plus 4 teaspoons baking powder)
    • ⅓ cup cocoa powder
    • ¾ cup caster sugar
    • ⅓ cup milk
    • ½ cup greek or natural yoghurt (unsweetened)
    • ¼ cup vegetable oil
    • 90 grams butter (melted)
    • 2 eggs (beaten)
    • 1 large zucchini (or 2 medium zucchinis), grated (around 2 cups of grated zucchini)
    • 1 cup choc chips
    • ¼ teaspoon cinnamon

    Instructions
     

    • Pre-heat oven to 220 degrees celsius (fan-forced).
    • Sift flour, cocoa and cinnamon into a large mixing bowl. Add sugar and stir to combine.
    • Squeeze excess moisture from grated zucchini (squeeze with hands and let excess moisture drain away or place the grated zucchini into a clean tea towel and squeeze, letting the tea towel absorb the extra moisture).
    • Add remaining ingredients, and stir gently to combine. Don't over-stir.
    • 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.
    • Spoon mixture into tins and place into 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.

    Notes

    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. 

    Nutrition

    Calories: 278kcalCarbohydrates: 40gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 45mgSodium: 65mgPotassium: 136mgFiber: 1gSugar: 22gVitamin A: 238IUVitamin C: 0.002mgCalcium: 41mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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