Chocolate Zucchini Muffins: Easy And Moist!

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If you’re looking for a chocolatey muffin that doesn’t feel like a sugar bomb—but still tastes like dessert—this one’s for you. These chocolate zucchini muffins are rich, soft, and sneakily full of veggies.

I’ve made these on days when I’ve got extra zucchini lying around and no idea what to do with it, and they always turn out so good. You get that deep cocoa flavor, melty chocolate chips, and a super moist texture, thanks to the zucchini and just a touch of maple syrup.

What I like most is you can throw everything into a bowl and have the batter ready in minutes. No weird ingredients, no complicated steps. I usually make these on Sunday and snack on them throughout the week. They’re just sweet enough to satisfy a chocolate craving without feeling like a cupcake. Honestly, no one ever guesses there’s zucchini inside unless I tell them.

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A few tips to get the texture just right:

• Grate your zucchini finely but don’t squeeze out all the moisture—it keeps the muffins soft.
• Use sesame oil for a subtle nutty flavor, but you can switch it out if it’s not your thing.
• Don’t overmix the batter—just enough to combine the ingredients and keep everything fluffy.
• Bake them until the tops are set and spring back when gently pressed.
• If you want extra gooey pockets of chocolate, use mini chocolate chips and mix some into the batter and on top.

Ingredients

• 1½ cups (180g) grated zucchini
• 2 eggs
• ½ cup (120ml) milk
• ¼ cup (60ml) maple syrup
• 1 tsp vanilla extract
• 2 tbsp (30ml) sesame oil
• ½ cup (60g) flour
• ½ cup (50g) unsweetened cocoa powder
• 1 tbsp (12g) baking soda
• A handful of chocolate chips (about ½ cup / 90g)
• Pinch of salt

Alternative ingredients

You can use any neutral oil if you don’t have sesame oil—like canola or sunflower.
For a non-dairy version, use almond milk or oat milk instead of regular milk.
If you want a gluten-free version, swap the flour with your favorite 1:1 gluten-free blend.
Honey or agave can work in place of maple syrup, but the flavor will change slightly.

Step 1: Make the batter

In a large bowl, combine the grated zucchini, eggs, milk, maple syrup, vanilla, and sesame oil. Stir in the flour, cocoa powder, baking soda, and salt. Mix until just combined. Fold in half of the chocolate chips.

Step 2: Fill the muffin cups

Preheat your oven to 190°C (375°F). Line a muffin tin with paper liners or lightly grease each cup. Fill each muffin cup about ¾ full with batter. Top with the remaining chocolate chips.

Step 3: Bake

Bake for 20 minutes, or until a toothpick comes out clean or with just a few moist crumbs. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

How to conserve the recipe

These muffins store well at room temperature for 2–3 days in an airtight container. You can also keep them in the fridge for up to 5 days if you prefer them chilled. To freeze, wrap each muffin individually and store in a freezer-safe bag for up to 2 months.

When you’re ready to eat, just microwave for 30–45 seconds or pop them into a warm oven for 5–10 minutes. They stay moist and rich even after reheating.

Different ways to serve the dish

These muffins are perfect as a quick breakfast or afternoon snack, especially with a hot coffee or a glass of milk. I’ve served them as a healthy-ish dessert with a scoop of yogurt or a dusting of powdered sugar. You can also cut them in half and spread a little nut butter inside for something extra filling.

If you’re packing lunchboxes, these are a great treat that travels well without getting sticky or crumbly. Want to dress them up? Warm one slightly and top with a dollop of whipped cream or a scoop of vanilla ice cream. They’re flexible, freezer-friendly, and just the right balance between treat and wholesome.