Best Freezer-Friendly Chocolate Zucchini Muffins (Easy Recipe)
These rich, fudgy chocolate zucchini muffins are incredibly moist and perfect for meal prep. They freeze beautifully, making them an ideal grab-and-go breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ¾ cup (150g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 2 large eggs, at room temperature
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups (about 200g) grated zucchini (from 1 medium zucchini)
- 1 cup (175g) semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Grate zucchini using the large holes of a box grater. Place grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and cinnamon (if using) for about 20 seconds.
- In a separate bowl or liquid measuring cup, whisk together eggs, vegetable oil, buttermilk, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients. Stir with a spatula or wooden spoon until just combined (a few streaks of flour are okay). Do not overmix.
- Gently fold in the squeezed zucchini and chocolate chips until evenly distributed.
- Divide batter evenly among the 12 muffin cups, filling each almost to the top. Sprinkle a few extra chocolate chips on top if desired.
- Bake for 20-25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not skip squeezing the zucchini—it prevents soggy muffins. Room temperature ingredients ensure a better texture. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use dairy-free milk with lemon juice and dairy-free chocolate chips. Muffins can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 18
- Sodium: 220
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 33
- Fiber: 3
- Protein: 5
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