Can I make chocolate zucchini muffins without eggs?

Absolutely! This recipe is already egg-free, which makes it a favorite for vegan baking or anyone avoiding eggs. The zucchini adds moisture and binding power naturally, so there’s no need for fancy substitutes just mix and bake.

Do I need to peel the zucchini before baking?

Nope! The peel is tender and barely noticeable once baked. Plus, that little hint of green adds character to your chocolate zucchini muffins. Just give the zucchini a good rinse and grate it finely skin and all.

Can I freeze chocolate zucchini muffins?

Yes! These muffins freeze beautifully. Let them cool completely, then store in a sealed container or freezer-safe bag for up to 2 months. Reheat in the microwave or let thaw at room temp when you’re ready to enjoy.

Why are my muffins too dense or gummy?

This usually comes from overmixing the batter or using too much liquid especially if your zucchini was extra watery. Make sure to measure your shredded zucchini loosely and avoid squeezing fresh zucchini dry. Also, stir the batter gently just until everything’s combined.

Chocolate Zucchini Muffins – 7 Delicious Reasons to Bake

Name: Chocolate Zucchini Muffins – Moist, Rich, and Easy to Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup (112 g) vegetable oil; 1 ½ cups (300 g) granulated sugar; 1 tablespoon vanilla extract; 2 cups (256 g) all-purpose flour; ½ cup (64 g) unsweetened cocoa powder; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 3 cups finely shredded zucchini, do not drain; 1 ¼ cups (210g) semi-sweet chocolate chunks

Description

Chocolate Zucchini Muffins are a moist, delectable treat that will satisfy your sweet tooth!

Ingredients

Ingredients for chocolate zucchini muffins arranged on white surface
½ cup (112 g) vegetable oil

1 ½ cups (300 g) granulated sugar

1 tablespoon vanilla extract

2 cups (256 g) all-purpose flour

½ cup (64 g) unsweetened cocoa powder

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

3 cups finely shredded zucchini, do not drain

1 ¼ cups (210g) semi-sweet chocolate chunks

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Instructions

Step 1: Preheat oven to 350°F and prepare two muffin pans with 18 cupcake liners. (You will have anywhere from 14–22 muffins depending on how full you fill them.)

Step 2: In a large bowl or the bowl of a stand mixer, combine oil, sugar, and vanilla until fully incorporated.

Step 3: Add in the flour, cocoa, baking soda, baking powder, and salt. Slowly stir the dry ingredients into the sugar mixture and mix until just combined.

Step 4: Fold in zucchini and chocolate chunks by hand.

Step 5: Scoop 3 tablespoons of muffin batter into each cupcake liner. Bake for 25–30 minutes.

Notes

Do not drain the zucchini — the natural moisture makes these muffins tender and rich.

Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American