Bakery Style Chocolate and Zucchini Muffins Recipe

These Chocolate and Zucchini Muffins are a delicious small bread snack when you want something chocolate with a hint of healthiness.

Made with fresh zucchini, unsweetened chocolate and a hint of espresso, these are rich, chocolatey, and incredibly moist, for a tasty bakery-style muffin.

The espresso doesn’t make them taste like coffee at all, but it does deepen the chocolate flavor and makes these muffins feel extra special without adding any extra effort. It is completely optional. Like my Easy Nutella Breakfast Muffins and my Raspberry and White Chocolate muffins, these delicious muffins are beyond basic.

Everything comes together quickly with pantry staples, no mixer required, and they freeze beautifully for busy mornings or afternoon snack cravings making this recipe an easy simple muffin recipe.

Why Try This Recipe

• These muffins are moist and chocolatey without tasting like vegetables
• This easy muffin recipe is made in about 30 minutes and no mixer is required.
• These Zucchini Chocolate muffins are great for meal prep, lunch boxes, and for freezing ahead,

Ingredients

• all purpose flour
• unsweetened cocoa powder
• espresso powder (optional but it deepens the chocolate flavor)
• sugar
• brown sugar
• eggs
• vegetable oil or melted coconut oil
• plain Greek yogurt
• vanilla extract
• zucchini
• chocolate chips

How To Make Chocolate Zucchini Muffins

How to Make Chocolate Zucchini Muffins

Step 1 – Grate zucchini and gently squeeze excess moisture. Set aside. In a large bowl, mix dry ingredients.

Step 1 – In a second bowl, mix wet ingredients.

Step 1 – Incorporate dry ingredients into wet.

Step 4 – Fold in chocolate chips

Step 5 – Pour muffin patter into lined muffin pan

Step 6 – Bake until just set for soft centers

Serving Suggestions

Serve with breakfast or brunch.

Storing Suggestions

Store at room temperature up to 2 days or refrigerate up to 5 days.

More Muffin recipes

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  Raspberry White Chocolate Muffins

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Chocolate and Zucchini Muffins

Raquel Pineira

These easy chocolate zucchini muffins are incredibly moist and full of chocolate flavor, thanks to a touch of espresso and plenty of chocolate chips. The zucchini blends right in, creating a tender texture without any veggie taste. A simple, freezer-friendly muffin recipe that’s perfect for breakfast, snack time, or sharing with family and friends.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

25 minutes mins

Course Muffins & Rolls

Cuisine American

Servings 12

Calories 253 kcal

Equipment

• ▢
  2 large bowls
• ▢
  1 muffin pan

Ingredients

  

1x2x3x

• Ingredients
• 2 ¼ cups all-purpose flour spoon and level
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon instant espresso powder
• 1 cup granulated sugar
• ½ cup brown sugar packed
• 2 large eggs
• ½ cup vegetable oil or melted coconut oil
• ¼ cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 2 cups finely shredded zucchini
• ¾ cup chocolate chips plus a handful for topping

Instructions

 

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease it lightly.
• In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
• In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, Greek yogurt, and vanilla until smooth and well combined.
• Add the shredded zucchini to the wet mixture and stir to combine.
• Gradually fold in the dry ingredients, mixing just until no flour streaks remain. Be careful not to overmix.
• Stir in the chocolate chips.
• Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle extra chocolate chips on top for a bakery-style look.
• Bake for 20–24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
• Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (or enjoy warm for gooey chocolate pockets!).
• Tips

Notes

These muffins stay moist for several days. If you’re keeping them for more than two days, store them in an airtight container in the fridge. You can warm them up in the oven before serving, if you like.

Nutrition

Calories: 253kcalCarbohydrates: 53gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 0.2mgSodium: 183mgPotassium: 134mgFiber: 2gSugar: 32gVitamin A: 0.2IUCalcium: 48mgIron: 2mg

Tried this recipe?Let us know how it was!

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