3 Ingredient Chocolate Zucchini Muffins

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Ultra-soft, fluffy, and packed with chocolatey deliciousness, these 3 ingredient chocolate zucchini muffins are an absolute must-try.

I love using zucchini for my stir fries and baked dishes, but I’m always amazed at how they transform my classic chocolate muffins into a moist and delicious pillow of tastiness while hiding some healthy veggies.

Since zucchini has a pretty much neutral flavor, it is easy to incorporate it into so many different recipes and foods, and that’s truly what helped make this recipe shine.

One dozen chocolate zucchini muffins in a cupcake pan.

Ingredients For the 3 Ingredient Chocolate Zucchini Muffins Recipe

Chocolate cake mix: I used Betty Crocker’s chocolate fudge box cake mix. I personally love the flavor it has, and I think it works really well for this recipe when it comes to masking the subtle flavor of zucchini.

Eggs: Eggs are, of course, a crucial ingredient. They are the leavening agent for these muffins and add a richness that’s just lovely.

Zucchini: Of course, you’ll also need zucchini. Grated zucchini gets nicely incorporated into the muffin batter, and thanks to its natural moisture, you won’t need to add any oil to the mix as well.

How to Make This Chocolate Zucchini Muffin Recipe

Prep Step: Line your muffin pan with cake liners or grease with butter/oil.

STEP #1: In a large bowl, whisk the eggs, zucchini, and cake mix together.

Cake mix, eggs, and shredded zucchini in a silver bowl.

STEP #2: Add the chocolate chips, reserving a few to sprinkle on top of each muffin. Stir the batter until just mixed.

Chocolate cake batter with zucchini in it, in a bowl.

STEP #3: Pour the mixture into cupcake molds lined with cupcake liners. Sprinkle on the reserved chocolate chips.

STEP #4: Bake in a preheated oven until a toothpick inserted in the center comes out clean.

STEP #5: Let the muffins cool down for 5 to 10 minutes before serving them. Alternatively, you can cool to room temperature and then serve.

Chocolate cake zucchini muffins with 3 ingredients in a pan.

Variations for this Chocolate Zucchini Muffins with Three Ingredients

To lend some extra chocolatey flavor and deliciousness, you can also add some mini chocolate chips to the muffin batter.
For a bit of texture, swap the chocolate chips for chocolate chunks.
Add some chopped nuts. Walnuts, pecans, and hazelnuts are great choices.
You can also add a pinch of cinnamon powder to the mixture to add an extra depth of flavor and deliciousness to the muffins.

Recipe Tips

If your chocolate chips have a white/cloudy appearance to them, that’s fine. They are still good to eat, they have what’s called a “bloom” on the chocolate. There’s nothing harmful or moldy about them.
Using paper or silicone cupcake liners makes life so much easier for cleanup.
Save some extra chocolate chips to sprinkle on the very tops of the muffins before they go into the oven.

How to Serve the 3 Ingredient Chocolate Zucchini Muffins

These soft and decadent zucchini muffins taste fantastic on their own, but you can also choose to top them with some frosting of your choice. Peanut butter frosting, chocolate frosting, french vanilla, etc. Really, any favorite frosting will do.

I personally love the idea of doing a white or milk chocolate drizzle on the top, right before serving.

You can team these up with some other treats for a dessert table like 2 ingredient chocolate banana muffin top cookies or some 4 ingredient spice cake apple muffins.

3 main chocolate muffins cooling in the pan.

Storage Ideas & Suggestions

Just like most other muffins, these chocolate zucchini muffins should stay good for 3-4 days when stored in the refrigerator. Make sure you wrap them up in cling wrap or transfer them to an airtight container to keep them soft and moist, and get them out for a couple of hours to come to room temperature before you enjoy them.

Can I use frozen shredded zucchini?

Absolutely! I use my garden zucchini like this all the time. As I harvest them, I’ll cut them up and shred them, then transfer to freezer-friendly bags in 2-cup measurements. Thaw and carry on with the recipe. A lot of the zucchini water will release on thawing, do not drain it.

Do I have to peel the zucchini before shredding it?

Not at all. I don’t. I like having the added nutrients that the peel adds. However, if you’re worried about little ones seeing specs of zucchini peel, go ahead and peel them before shredding.

Can you taste the zucchini in these muffins?

Not at all.

Did you try this three-ingredient chocolate zucchini muffin recipe? I’d love to hear your thoughts in the comments below. Please don’t forget to give it a ***STAR*** rating on the recipe card. Thanks so much for stopping by Eazy Grub and I hope you have a fantastic day!
~Joanne

Yield: 12 muffins

3 Ingredient Chocolate Zucchini Muffins Recipe

Quite possibly not only the easiest but the best way to hide vegetables in delicious chocolate treats. The best part? These 3 ingredient chocolate muffins take less than 5 minutes to put together and only require 3 basic ingredients.

Prep Time 5 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

1 chocolate fudge cake mix, 15 ounces (see notes)
2 eggs, large
2 cups zucchini, shredded
2 cups chocolate chips, semi sweet **Optional.

Instructions

Preheat the oven to 350. Line a 12-cup muffin pan with cupcake/muffin liners or grease them liberally.
In a bowl, mix eggs, zucchini, and cake mix together until just mixed and no dry cake mix remains.
Add the chocolate chips if using. Remember to reserve a few to sprinkle on top of the muffins before baking.
Bake in the oven for 20 - 25 minutes, or until a toothpick inserted into the muffins comes out clean.
Remove them from the oven and let cool at least 10 minutes before taking the muffins out of the pan and serving.

Notes

I used Betty Crocker's chocolate fudge cake mix, but you can use any chocolate cake mix as long as it's approximately 15 ounces.

Be sure to grease the muffin cups liberally if you're not using liners so they don't stick. It might also be helpful to coat the pan cups with a tiny bit of flour or even cocoa powder like you would a cake pan.

If you add nuts, add them at the same time you're adding the chocolate chips.

Nutrition Information

Yield

Serving Size

1 muffin
Amount Per Serving Calories 294Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 39mgSodium 139mgCarbohydrates 38gFiber 3gSugar 31gProtein 4g

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.