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Easy One-Bowl Chocolate Zucchini Muffins (No Mixer)

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Rich, fudgy chocolate zucchini muffins made in one bowl with no mixer. Perfect for using up summer zucchini, these moist muffins are packed with chocolate chips and hidden veggies.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, gently packed
  • ¾ cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your muffin tin with paper liners or grease it well with butter or non-stick spray.
  2. Shred the zucchini. Wash your zucchini and trim off the ends. Using the large holes of a box grater, shred the zucchini until you have about 1 cup, gently packed. Don’t squeeze out the liquid. Set it aside.
  3. Melt the butter. In a small microwave-safe bowl, melt the butter in 20-second increments until just melted. Let it cool for a few minutes.
  4. Whisk the dry ingredients together. In your large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  5. Add the sugars and melted butter. Pour the granulated sugar, brown sugar, and cooled melted butter into the dry ingredients. Stir with a spatula until everything is combined. The mixture will look like wet sand.
  6. Add the eggs and vanilla. Crack the eggs into the bowl and add the vanilla extract. Stir vigorously until the batter is smooth and well combined.
  7. Fold in the shredded zucchini. Add the shredded zucchini to the batter and fold it in gently with your spatula.
  8. Add the chocolate chips. Fold in ½ cup of the chocolate chips, reserving the remaining ¼ cup for the tops.
  9. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups. Each cup should be about ¾ full. Sprinkle the reserved chocolate chips on top of each muffin.
  10. Bake for 18-22 minutes. Place the muffin tin in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs attached.
  11. Cool in the pan. Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
  12. Enjoy. Serve warm or at room temperature.

Notes

Don’t squeeze the zucchini; the moisture is key for tender muffins. Use room temperature eggs to prevent the melted butter from seizing. Measure flour correctly by spooning and leveling. Let the batter rest for 5 minutes before filling cups for taller muffins. Do not overbake; a toothpick should come out with a few moist crumbs.

Nutrition

Keywords: chocolate zucchini muffins, one bowl muffins, easy muffins, zucchini recipes, chocolate muffins, no mixer muffins

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