Chocolate Zucchini Muffins are the perfect blend of indulgence and nourishment, offering a moist, tender crumb with a rich chocolatey flavor. The subtle sweetness and hint of earthy zucchini create a delightful balance, while the added fiber keeps you satisfied. Ready in just 32 minutes, these muffins are a quick and wholesome treat for any time of day.
Each bite delivers a satisfying texture, with a slightly crisp exterior giving way to a soft, fudgy center. Packed with nutrients and a touch of decadence, these muffins are a guilt-free way to enjoy chocolate. Whether for breakfast, a snack, or dessert, they’re sure to become a household favorite.
Ingredients for Chocolate Zucchini Muffins
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (25 g) natural cocoa powder
- ¼ cup (59 ml) steaming hot or boiling water
- ¼ cup (59 ml) avocado oil (or substitute with melted coconut oil or vegetable oil)
- ½ cup (120 g) sour cream (or substitute with plain Greek yogurt)
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ¾ cup (130 g) semisweet chocolate chips (plus extra for topping, optional)
- ¾ cup (98 g) shredded zucchini, blot dry after shredding (excess moisture removed)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk until well mixed.
- In a separate medium heatproof bowl, add the cocoa powder. Pour the steaming hot water over it and whisk until smooth.
- Add the avocado oil to the cocoa mixture and whisk (it may separate slightly, which is fine).
- Mix in the sour cream, beaten egg, and vanilla extract. Whisk until the mixture is smooth and fully combined.
- Add the flour mixture to the wet ingredients. Use a spatula to gently fold until about halfway combined.
- Add the chocolate chips and shredded zucchini. Continue folding until just combined—do not over-mix to avoid dense muffins.
- Evenly divide the batter into the prepared muffin tin. Top with additional chocolate chips if desired.
- Bake on the center rack for 17-18 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs (not wet batter).
- Allow the muffins to cool in the tin for 5-10 minutes, then transfer to a cooling rack to cool completely before serving.
How to Store and Reheat Your Muffins
Store your Chocolate Zucchini Muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5-7 minutes for that fresh-baked taste.
Fun Variations to Try
Switch things up by using dark chocolate chips for a richer flavor or adding chopped nuts for extra crunch. For a healthier twist, substitute whole wheat flour for half of the all-purpose flour or use Greek yogurt instead of sour cream. You can even add a pinch of cinnamon or espresso powder to enhance the chocolate flavor!
Tips for Perfect Muffins Every Time
To avoid dense muffins, do not over-mix the batter—fold until just combined. Blotting the shredded zucchini dry is key to prevent excess moisture. For evenly baked muffins, use an ice cream scoop to portion the batter into the liners. And don’t forget to rotate the tin halfway through baking if your oven has hot spots!
Why You’ll Love These Muffins
These Chocolate Zucchini Muffins are the perfect balance of decadent and wholesome. The zucchini keeps them moist, while the chocolate chips add a delightful sweetness. They’re great for breakfast, snacks, or even dessert—plus, they’re a sneaky way to add veggies to your day!
Chocolate Zucchini Muffins
Ingredients
- 1 cup all-purpose flour 125 g
- ½ cup granulated sugar 100 g
- ¾ teaspoons baking soda
- ¼ teaspoon salt
- ¼ cup natural cocoa powder 25 g
- ¼ cup steaming hot or boiling water 59 ml
- ¼ cup avocado oil 59 ml (see note)
- ½ cup sour cream 120 g
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- ¾ cup semisweet chocolate chips 130 g (plus additional for topping, if desired)
- ¾ cup shredded zucchini 98 g – blot dry after shredding (see note)
Instructions
- Preheat your oven to 375F (190C) and line a 12-count muffin tin with paper liners. Set aside.
- Combine flour, sugar, baking soda and salt in a large mixing bowl and whisk to combine.
- Pour cocoa powder into a separate, medium heatproof bowl and pour steaming hot water overtop and whisk until smooth.
- Add oil and whisk (the mixture will separate a bit, this is fine).
- Add sour cream, egg, and vanilla extract and whisk until smooth and well-combined.
- Add the flour mixture to the wet ingredients and use a spatula to gently fold until about halfway combined. Then, add chocolate chips and shredded zucchini and continue to gently fold ingredients until completely combined – do not over-mix or muffins will be dense and rubbery.
- Evenly divide batter into prepared muffin tin and top with additional chocolate chips, if desired.
- Bake in center rack of 375F (190C) oven for 17-18 minutes and toothpick inserted in center comes out clean or with moist, fudgy crumbs (not wet batter).
- Allow muffins to cool in the tin for 5-10 minutes before carefully removing to a cooling rack to cool completely before enjoying.