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Justine Doiron

just real good food

Baking + Sweet, Muffins, Recipes · August 13, 2023

Zucchini Muffins with Cinnamon Chocolate

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Finished Zucchini Muffins with Cinnamon Chocolate

The most moist zucchini muffins to hit the internet are here! And they are complete with their own cinnamon chocolate topping and chocolatey magic swirl – I just love them so much. This recipe took a bit of trial and error, and that’s because you can always make a pretty muffin, but that doesn’t necessarily mean it’s a delicious muffin. This muffin took me a few rounds to find the perfect ratio of perfectly domed tops to interior fluffy moistness and delicious for days. Because if I’m making a batch of big, soft, bakery-style zucchini muffins, I want to be able to enjoy one a day for breakfast until they are gone (and believe me, that’s what I did with this recipe!)

The best part about these Zucchini Muffins with Cinnamon Chocolate is they are also slightly unique. They are loosely inspired by zucchini bread, meaning that they have (of course) a ribbon of chocolate in them. But not just any chocolate – cinnamon chocolate. It might not seem like the most intuitive pairing, but trust me, it just makes these muffins very, very good. If you are looking for a staple zucchini muffin recipe, these are one of my absolute favorites.

Finished Zucchini Muffins with Cinnamon Chocolate

Table of contents

  • First, let’s talk about zucchini muffins
  • Ingredients you will need for these zucchini muffins
  • How to make the zucchini muffin batter
  • What makes zucchini muffins moist?
  • How to make the cinnamon chocolate topping for these muffins
  • Tips & tricks on how to store zucchini muffins and keep them moist
  • Looking for other muffin recipes?
Finished Zucchini Muffins with Cinnamon Chocolate

First, let’s talk about zucchini muffins

Zucchini get such a hassle for being a watery ingredient, but that’s also what makes them the best! They are one of the easiest ways to make a muffin insanely moist. And without much work on our end. Just make sure not to squeeze any excess moisture out of your zucchini, or else you lose half of the tender-muffin magic they provide, even before you bake.

Dry ingredients, separated

Ingredients you will need for these zucchini muffins

While this looks like a long list (I know, I know) – it’s all relatively repeatable ingredients and pantry staples! I just outlined them into the three recipe sections, so that it will be easy for you to grab and decipher as you go. Here is everything you’ll need for these muffins:

For the muffin batter

  • 2 medium zucchini, 340 grams
  • 2 large eggs at room temperature
  • 1/2 cup greek yogurt or skyr, 130 grams
  • 1/2 cup granulated sugar, 110 grams
  • 1/2 cup dark brown sugar, 90 grams
  • 1/2 cup extra-virgin olive oil, 120 grams
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour, 350 grams
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt

For the cinnamon chocolate

  • 1/2 cup 70% chocolate, 84 grams
  • 1 teaspoon cinnamon
Zucchini muffin batter in muffin tin topped with cinnamon chocolate

How to make the zucchini muffin batter

The beautiful thing about most muffins, snacking cakes or batters, is that they are usually low-maintenance. This batter is no different. Just mix the ingredients in one bowl, grate the zucchinis, add the wet ingredients and then fold in the dry.

Mix to combine. You’ll have a thick, delicious zucchini batter in seconds. Try not to eat it all while you prep the rest of the recipe 😉

Zucchini muffin batter in muffin tin topped with cinnamon chocolate

What makes zucchini muffins moist?

The moisture factor in baked goods comes from a LOT of external sources. I’m very well known for throwing whole vegetables into my cakes, just because I know how good the moisture can be. But zucchini, vegetables and other fruits alone are not the sole source of what makes a cake moist. It also depends on your flour-to-fat ratio, and if you are using any additional moistening agents. Moistening agents typically include a dairy product, like sour cream, crème fraîche, or in this case, skyr or yogurt.

But the zucchini does matter too – I mean, that’s why we started baking with them! The key is don’t squeeze the water out of your zucchini. That’s their secret ingredient! It keeps the muffins extra moist while eliminating an extra step of work for us.

Finished Zucchini Muffins with Cinnamon Chocolate

How to make the cinnamon chocolate topping for these muffins

This is the easiest step of the recipe. The goal is to coat the chocolate in cinnamon fully so it both gets the flavor of the cinnamon, while also ensuring the chocolate doesn’t collapse into a melty, sticky mess on top of the muffins.

To do this, just chop the chocolate as finely as possible, you want it almost in shreds. In a small bowl toss it with the cinnamon and chocolate so that both almost become one, with the cinnamon fully coating the chocolate shards.

Finished Zucchini Muffins with Cinnamon Chocolate

Tips & tricks on how to store zucchini muffins and keep them moist

How you store a baked good greatly impacts how it will taste over time. And don’t we all want our leftovers to be 10/10? These zucchini muffins will last up to a week, and here are my best tips on how to store them:

  • Store in a cool, dry place like a pantry or a cool part of your kitchen – this is not the best recipe to store near the stove! Temperature variance won’t affect the moisture, but it will affect your muffin’s ability to keep for the full week.
  • Store in an air-tight container – this is imperative to keeping a cake’s moisture. Let the muffins cool completely before moving them to a tupperware container with a snap-lock lid.
  • For extra moisture, throw in a damp paper towel 12 hours before eating your next muffin – it’s wild, but it works!
  • Forgot to do that step? Microwave your muffin for 20 seconds with a wet paper towel draped over it. I learned this from Emily Mariko and I’m never going back.
Zucchini muffin split in half

Looking for other muffin recipes?

Here are a few that are blog favorites!

Blueberry Muffins
I can confidently say these are the best blueberry muffins I've ever had. They are insanely easy, and the lemon ginger sugar takes them to the next level. They are moist on the inside, fluffy throughout, crispy on top, and packed with fresh blueberries. They are my favorite type of muffin, and now probably my favorite summer recipe.
Check out this recipe
Chocolate Covered Strawberry Muffins
While these muffins themselves might not be chocolate covered, they feel exactly like biting into a chocolate covered strawberry – except a little warmer, a little gooier, and definitely more moist. You'll be shocked at how well the strawberry flavor comes through on these, and for that I have a massive amount of freeze-dried strawberries to thank.
Check out this recipe
Banana Coffee Cake Muffins
These are the most moist, soft, sweet and delicious banana muffins out there. And that's promising a lot, I know, but after countless tests, I feel confident saying these banana coffee muffins are the real deal. They have a crisp crumble topping, a sugary layer inside, and a soft coffee cake texture that you won't be able to get enough of.
Check out this recipe

And that’s everything for these Zucchini Muffins with Cinnamon Chocolate!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Zucchini Muffins with Cinnamon Chocolate

5 from 5 votes
These are the most moist, soft, sweet and delicious zucchini muffins out there. And that's promising a lot, I know, but after countless tests, I feel confident saying these zucchini muffins with a swirl of cinnamon chocolate are the real deal. They have a simple chocolatey topping, a swipe of cinnamon chocolate inside, and a moist zucchini cake texture that you won't be able to get enough of.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:35 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: muffins, zucchini
Servings: 6 jumbo muffins

Equipment

  • 1 jumbo muffin tin or one regular sized muffin tin
  • 1 sheet of parchment paper cut into 6 5 by 5-inch squares

Ingredients

For the zucchini muffin batter

  • 2 medium zucchini 340 grams
  • 2 large eggs at room temperature
  • 1/2 cup greek yogurt or skyr 130 grams
  • 1/2 cup granulated sugar 110 grams
  • 1/2 cup dark brown sugar 90 grams
  • 1/2 cup extra-virgin olive oil 120 grams
  • 1 teaspoon vanilla extract
  • 2 & 1/2 cups all-purpose flour 350 grams
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt

For the cinnamon chocolate

  • 1/2 cup 70% chocolate 84 grams
  • 1 teaspoon cinnamon

Instructions

  • Preheat the oven to 375°F.
  • Use a rasp-style grater to grate the zucchini into a large bowl. Add in the eggs, yogurt or skyr, sugars, olive oil and vanilla and whisk together.
  • Add in the flour, baking powder, baking soda, cinnamon, and salt. Use a whisk to begin mixing the batter, and switch to a spatula when it becomes thick.
  • Chop the chocolate as finely as possible. Add it to a small bowl with the cinnamon and toss so that the cinnamon coats all the chocolate.
  • Cut a sheet of parchment paper into squares and lay them the cups of a jumbo muffin tin. If you are baking this in a normal sized muffin tin, see recipe notes.
  • Add a small amount of batter to each cup, then sprinkle in 1 heaping tablespoon of the chocolate cinnamon mixture. Layer more batter on top until the muffin tin is almost filled. Sprinkle a bit more of the chocolate cinnamon on top.
  • Bake at 375°F for 30-35 minutes or until a toothpick comes out clean, except for a touch of melted chocolate. Serve warm!

Notes

If you are using a normal sized muffin tin, add a scant tablespoon of the chocolate mixture to the center of each muffin, and bake at 375°F for 18-20 minutes. This will make 12-14 muffins. 

Posted In: Baking + Sweet, Muffins, Recipes

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Comments

  1. Ava says

    August 13, 2023 at 8:35 pm

    Thank you so much for this recipe! I’m an avid baker, and these were without a doubt the best muffins I have made! They were moist, flavorful, and had a beautiful rise.

    • Justine says

      August 14, 2023 at 2:10 pm

      This comment is so kind! I’m so thrilled you made them and liked them 🙂

      • Janice says

        August 27, 2023 at 2:23 pm

        I’m making these muffins for the 1st time right now. My zucchini is huge – 1.25 lb – and the seeds are large and do not grate. Do I leave them in? Will they cook down, or become chewy bits that ruin the muffin?

        • Justine says

          August 27, 2023 at 2:54 pm

          I’d omit them if you can! They might impact the bake time and texture.

  2. Erin Pfefferkuch says

    August 14, 2023 at 12:11 am

    Have you tried this with a GF flour by chance?

    • Justine says

      August 14, 2023 at 2:09 pm

      I personally have not tested this with gluten free flour yet, but I’ve had people report that the King Arthur Baking 1:1 blend is the best gluten free sub!

    • Lynne says

      August 14, 2023 at 4:52 pm

      Or make your own oat flour. Grind oats to fine powder and sub 1 and 1/3 cups of oat flour for every cup of regular flour.

    • Helga says

      August 26, 2023 at 9:32 pm

      5 stars
      I did, with dove’s white flour blend and it was so good 😊

  3. Amanda says

    August 14, 2023 at 5:25 pm

    Simply can’t wait to make this! Do you think this could also would as a loaf or mini loaf for slicing?
    Btw, the blueberry muffins you recently posted were beyond perfection. Thank you for sharing with us all!

    • Justine says

      August 14, 2023 at 7:02 pm

      This should work in loaf form, just up the baking time to 55-60 minutes at 350°F 🙂

  4. Rio says

    August 15, 2023 at 2:51 am

    I made this with a couple modifications – I switched out the regular sugar with stevia, and subbed half the oil with unsweetened applesauce. And they still turned out amazing! Very moist and light! Absolutely delicious!

  5. Kami says

    August 15, 2023 at 3:41 am

    5 stars
    K, Im giving a five star only because I know these are going to be amazing. I made your blueberry muffins last week and they were seriously killer 💚
    Stayed tuned..

  6. Aleah Kamerman says

    August 16, 2023 at 2:38 am

    I think these are the best muffins I have ever had. I rarely bake, and often make mistakes, but this was simple and delicious and turned out wonderful. I did get lazy and blended my zucchini after first trying to shred it by hand. This didn’t seem to change anything except the colour- my muffins came out light green with chocolate swirls haha. So I’m calling them zombie muffins now- and I can’t wait to make them again!

  7. Lena says

    August 17, 2023 at 7:16 am

    This is my first time leaving a review on any internet recipe. And I am writing this because the muffins were THAT AMAZING. wow. So moist and fluffy. With just enough indulgence with the chocolate cinnamon. Mmmm so yummy. Will be making these over and over again. Good thing I have 27 zucchini’s to go through 😛 *chefs kiss*

    • Justine says

      August 18, 2023 at 12:23 pm

      Ahhhh this makes me so happy!! Thank you for taking the time to leave such a nice review <33

  8. Lena says

    August 17, 2023 at 7:19 am

    Oh I forgot to add to my first comment that I made a small adjustment – I used blended cottage cheese instead of Skyr (as I didn’t have any) and they still turned out wonderfully. Thank you so much for the recipe!! I love your videos on social media as well ❤️

  9. Janessa says

    August 20, 2023 at 1:48 am

    A really amazing recipe. Super simple and delicious.

  10. Natalie D. says

    August 20, 2023 at 7:33 pm

    5 stars
    These muffins are fantastic! I am not a baker and they turned out lovely so they must be pretty darn fool proof. I’m also not usually crazy about zucchini muffins, they usually leave a lot to be desired but the addition of the cinnamon chocolate was complex without being overwhelming. This recipe is definitely a keeper!

  11. Ashley says

    August 21, 2023 at 12:44 am

    These were so easy to make and so good!
    I made a modification to the chocolate used, and did regular muffin tins.
    Thanks for sharing this recipe

    • Justine says

      August 21, 2023 at 1:27 pm

      I’m so glad you liked it!

  12. Karine says

    August 22, 2023 at 8:57 pm

    5 stars
    Best muffins i ever made!!
    Thanks for the recipe, they are the new fav of my famille!!

  13. Heather says

    August 23, 2023 at 5:02 pm

    Where did you find 70% chocolate?

    • Justine says

      August 24, 2023 at 7:31 pm

      At my local grocery store! Ghiradelli brand 🙂

  14. Owen says

    August 27, 2023 at 10:30 pm

    Hi there– I don’t have a muffin tin. Any ideas/pointers for making this a loaf?

    • Justine says

      August 29, 2023 at 7:19 pm

      I haven’t personally tested it, but I saw someone post on their stories who had made it into a loaf! I suggest making the chocolate layer with 1/3 of the batter has been put in the loaf tin, then baking form 55-60 minutes.

  15. Amanda Aragon says

    August 28, 2023 at 5:21 am

    Incredible!!! I’ve been searching high and low for my favorite zucchini bread recipe. I have a garden and we’re to the end of the season and just don’t know what to do with all our zucchini anymore. This is the 3rd recipe I’ve tried this summer and it’s by FAR the best. Extremely good in texture and taste. (Better than my great grandmother’s recipe). The only sub I made was 1/2 olive oil and 1/2 canola because $$. It made 12 regular muffins and 12 mini muffins. Saving this recipe!!!

  16. Xanthe says

    August 28, 2023 at 8:01 am

    Agree with all comments- delicious!!!

  17. Bernadette says

    August 28, 2023 at 5:55 pm

    Can whole wheat flour be substituted in these? All I have at the moment and dying to try!

    • Justine says

      August 29, 2023 at 7:20 pm

      It might give them a bit of a drier texture (that’s my experience with baking with whole wheat flour), but otherwise gram to gram it’s a fine sub 🙂

  18. Guneet says

    September 2, 2023 at 6:15 pm

    This looks amazing, can’t wait to try it. Just a quick question though, can I substitute all purpose flour with oats flour?

    • Justine says

      September 4, 2023 at 11:05 am

      That sub will make the muffins too crumbly to hold together, however I love the King Arthur GF baking blend for this if you are gluten free!

  19. Allyson Rogers says

    September 2, 2023 at 10:17 pm

    5 stars
    Very good just warm from the oven. I used a regular muffin tin. I love the addition of chocolate. I halved the sugar and used 1/3 whole wheat flour and they are still quite sweet and fluffy. I will experiment some more.

    • Allyson Rogers says

      September 2, 2023 at 10:18 pm

      Also used 1/2 canola and 1/2 olive oil

  20. Holly Day says

    September 9, 2023 at 1:17 pm

    How would I tweak this to have a little less sugar? I’m not much of a baker, so I wouldn’t know where to start. Any healthy subs recommended by anyone who has tried it? =)

    • Justine says

      September 12, 2023 at 10:48 am

      I haven’t personally tested it with lower sugar, so I wouldn’t want to lead you astray, but I’ll let anyone else chime in if they’ve tried it!

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