30-minute Zucchini Muffins

A stack of chocolate muffins in white paper liners sits on a wooden surface beside a fresh zucchini, hinting at these irresistible 30-minute Zucchini Muffins, all set against a light pinkish background.

Quick and moist zucchini muffins made with cocoa, cinnamon, and fresh shredded zucchini. These 30-minute muffins are easy to make, family-friendly, and perfect for breakfast or snacks. No special equipment needed. Just simple, wholesome ingredients.

Course Breakfast, Snack

Cuisine American

Keyword 30-minute Meal, 30-minute recipe, Easy Recipes, Easy to Bake, Easy to Make, Muffins, Quick and Easy Recipe, Zucchini, Zucchini Muffins

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 558kcal

Equipment

Ingredients

Let's gather the ingredients!

1 cup all-purpose flour
¼ cup cocoa powder
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
2 large eggs room temperature
¼ cup butter melted
¼ cup avocado oil
¾ cup sugar in the raw
1 tbsp vanilla extract
1½ cup shredded zucchini packed

Instructions

Let's Begin!

Preheat your oven to 350Â°F.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl whisk eggs, melted butter, shredded zucchini, avocado oil, vanilla extract, and raw sugar.
Stir the dry ingredients into the wet ingredients.
Pour batter into cupcake liners and back for 25-30 mins.

Notes

If your zucchini is very watery, pat it dry gently, but there's no need to squeeze out all the moisture.
Stir the dry ingredients into the wet just until combined; overmixing leads to denser, tougher muffins.
Whole wheat flour can be swapped in for a denser texture, or use a mix of whole wheat and all-purpose.
Any neutral oil (canola, vegetable, or melted coconut oil) works in place of avocado oil.
Let muffins cool in the pan for 10 minutes before transferring to a wire rack.
Freeze cooled muffins in an airtight, freezer-safe container for up to 3 months.

Nutrition