All Recipes, Muffins and Quick Breads, Sweets, Vegetarian

Chocolate Zucchini + Carrot Muffins

April 7, 2019

A Chocolatey delicious way to use up those left over zucchinis! These Chocolate Zucchini and Carrot Muffins will be a new family favorite! 

I am a huge Costco shopper.  I’m also one of those Costco shoppers who tries to make a meal out of all the samples they give out during your shopping excursion.  Are you?  I’m not so aggressive that I knock over the other people waiting in line and grab three (even though the limit should be one), but I definitely take advantage of those little bites.

On my last Costco trip they were sampling the most incredible chocolate zucchini and carrot muffins, and I couldn’t believe how good they were! I knew immediately that I wanted to recreate them when I got home.

These chocolate zucchini and carrot muffins are loaded with chocolate chips and packed with all the great nutrients of carrots and zucchini! What’s even better, the shredded veggies makes these them so moist and incredibly delicious! They bake up perfectly and are the best way to use up zucchini from your garden.  For these chocolate zucchini carrot muffins, we’ll be using the muffins mixing method, so get your mixing bowls ready!

What is the muffin mixing method?

The muffin mixing method calls for you sift your dry ingredients  together (spices, flour, salt sugar, baking soda, and powder) in a large bowl.  Sifting helps to  break up any lumps in the flour and incorporates more air into it at the same time, which results in a much lighter flour.  It is easier to mix into other ingredients when making dough.  Some say it is the secret to creating light and fluffy cakes or cookies.

The wet ingredients are combined in a separate bowl, and then the two mixtures are combined together.  By mixing until JUST combined, you’re limiting the amount of gluten production during the mixing process, keeping quick breads light and tender.

Do I need to peel the zucchini before grating it?

I love to keep the skin on! It gives the muffins a great texture! For larger zucchinis, you can slice it in half length-wise and scoop out the seeds. Then slice off one end, and grate the flat end of the zucchini using a medium sized boxed grater. Continue until you reach the stem.  If you want to make things move a little faster, use can a food processor with the fine shredding disc attachment and feed the zucchini through the top of the food processor.

How long do chocolate zucchini carrot muffins last?

When freshly baked chocolate zucchini carrot muffins are properly stored, they will last for about 1 to 2 days at normal room temperature. If you keep them in the fridge, they’ll keep well for about 1 week in the fridge when sealed in an air tight container.  Make sure the muffins are completely cooled before placing in a ziplock bag or Tupperware container. 

If you loved this recipe, be sure to check out my Fluffy Vegan Blueberry Crumble muffins!

Print

Chocolate Zucchini + Carrot Muffins

  • Author: Nicole Triebe
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 24 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

1 1/2 cups sugar

1/2 cup packed brown sugar

1 cup canola oil

3 eggs

1 tbl vanilla extract

2 1/2 cups all purpose flour

1/2 cup Hershey’s special dark cocoa powder

1 tsp cinnamon

1 tsp salt

1 tsp baking soda

1 cup finely grated zucchini, drained slightly

1 cup shredded carrots

1 cup semi sweet chocolate chunks

1/2 cup mini semi sweet chocolate chips (optional)

Instructions

In a bowl, combine sugar, brown sugar and oil and using an electric mixer, mix to combine.  Add eggs and thoroughly combine.

In a separate bowl, combine dry ingredients (flour, cocoa powder, baking soda, cinnamon and salt) and using a whisk, stir to combine.

Gradually add dry ingredients to the wet and mix until just combined.

Add grated zucchini and carrots and fold in until evenly distributed.

Stir in chocolate chunks.

Using an ice cream scoop with release, fill a lined muffin tin with batter.

Sprinkle mini chocolate chips over top of muffin batter (optional)

Bake at 350 for 18-20 minutes or until a toothpick comes out clean

Keywords: muffins; zucchini; carrot

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Want to pin this for later? Click on the image below!

You Might Also Like

7 Comments

  • Reply Scruff & Steph April 24, 2019 at 1:12 am

    Hi Dinner Fairy! Absolutely love the styling of this photo. You could literally make a stick look delicious! Steph is seriously going to make the muffins because apparently when you add veg to chocolate…. it cancels each other out! Have a good day 🙂

    • Reply Nicole Triebe May 2, 2019 at 2:29 am

      You guys are the sweetest! Hope you enjoy!

  • Reply Debbie September 20, 2019 at 9:47 pm

    Where are the measurements and directions?

    • Reply Nicole Triebe September 20, 2019 at 10:07 pm

      Sorry, I had to update my recipe card plugin! It’s down at the bottom now!

  • Reply Katrina July 9, 2020 at 6:00 pm

    These are so so good! My daughter’s think they are getting cake everytime they eat one.

  • Reply Kim August 28, 2021 at 3:50 pm

    Would this recipe work with swerve in place of suger? And have you ever tryed with non what flours?

    • Reply Nicole Triebe August 28, 2021 at 3:54 pm

      I’ve never used swerve but according to the reviews you can replace it cup for cup and it should be fine. I don’t recommend using alternative flours like almond, etc but Cup 4 Cup Gluten Free flour would work as a substitution.

    Leave a Reply

    Recipe rating