Moist, chocolatey, and irresistibly rich—these chocolate-zucchini bran muffins are the perfect way to satisfy a sweet craving while sneaking in some extra veggie goodness. With tender grated zucchini, wholesome wheat bran, and melty chocolate chips, this recipe brings balance to every bite, making it a favorite for breakfast, snacking, or on-the-go treats. They’re soft, flavorful, and just indulgent enough to feel like dessert while still packing a nutritious punch.
Ingredients Breakdown
Each ingredient in these muffins plays a distinct role, coming together to create a recipe that’s both decadent and nutrient-rich. The base of all-purpose flour gives the muffins structure and a light crumb, while wheat bran adds a subtle nutty flavor and a pleasantly hearty texture. Unsweetened cocoa powder, specifically not Dutch-processed, lends deep chocolate notes with a natural richness that’s balanced by the sweetness of granulated sugar.
Buttermilk is key—it adds moisture and acidity, which reacts with the baking soda to give the muffins a gentle lift and tender crumb. Eggs provide binding and richness, and canola oil adds fat for a moist texture without overpowering flavor. A splash of pure vanilla extract adds warmth and enhances the chocolate.
Grated zucchini melts into the batter as it bakes, adding extra moisture while remaining virtually undetectable in taste. Chocolate chips add creamy, melty bursts throughout the muffins—half stirred in and half sprinkled on top for a picture-perfect finish.
Step-by-Step Instructions
Start by preparing your muffin tin. Use nonstick cooking spray to lightly coat each cup or opt for cupcake liners for easy cleanup and a neat presentation. A properly greased pan ensures your muffins release easily and maintain their shape.
In a large bowl, whisk together all the dry ingredients. Combine the all-purpose flour, wheat bran, cocoa powder, baking soda, and salt until evenly mixed. The key is to eliminate any clumps and ensure the cocoa and bran are well distributed so each muffin has consistent flavor and texture.
In a separate bowl, whisk together the eggs, buttermilk, sugar, canola oil, and vanilla until smooth. This liquid mixture should be fully combined before meeting the dry ingredients—it’s what creates the silky base for a rich, moist muffin.
Pour the wet ingredients into the dry, whisking gently until the batter is just combined. Overmixing at this stage can lead to dense muffins, so mix only until there are no visible streaks of flour.
Now comes the magic: fold in the coarsely grated zucchini and half of the chocolate chips. Be gentle, just enough to evenly incorporate everything. The zucchini will keep the muffins moist, and the chocolate chips bring little pockets of sweetness.
Divide the batter evenly into the prepared muffin cups, using about ⅓ cup per muffin. Sprinkle the remaining chocolate chips over the top for an inviting, melty finish once baked.
Bake the muffins in a preheated 350°F oven for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with just a few moist crumbs. Allow the muffins to cool in the pan for 10 minutes to set their structure before transferring them to a wire rack to cool completely.
Recipe Tips
Use paper towels to gently squeeze excess moisture from grated zucchini if it seems overly wet.
Avoid overmixing the batter once wet and dry ingredients meet—this keeps muffins tender.
For a deeper chocolate flavor, use high-quality unsweetened cocoa powder.
Buttermilk adds acidity that activates baking soda and tenderizes the crumb—don’t skip it.
Reserve a few chocolate chips to sprinkle on top before baking for a bakery-style look.
What to Serve With This Recipe
Enjoy these muffins with a steaming cup of coffee, creamy chai, or a tall glass of cold milk to complement their rich chocolate notes. For breakfast, pair with a scoop of thick Greek yogurt and a handful of fresh berries for contrast. They also make a delightful companion to a spiced latte in the afternoon. For a brunch spread, arrange alongside fruit salad, fluffy scrambled eggs, and a few slices of banana bread for a sweet-savory balance.
Frequently Asked Questions
Can I use Dutch-processed cocoa instead of natural cocoa powder?
It’s best to use natural cocoa as it reacts with the baking soda for leavening. Dutch-processed cocoa may affect rise and flavor.
Is it possible to make these muffins gluten-free?
Yes, try using a gluten-free all-purpose flour blend along with certified gluten-free oat bran in place of wheat bran.
How do I store these muffins, and how long do they last?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Can I freeze the muffins for later?
Absolutely. Let them cool completely, then wrap individually and freeze for up to 2 months. Thaw at room temperature or warm in the oven.
What other add-ins work well in this recipe (e.g., nuts, dried fruit)?
Chopped walnuts, pecans, or dried cherries make great additions for added texture and flavor.
Chocolate-zucchini bran muffins offer the perfect balance of decadence and wholesomeness, with a moist crumb, rich cocoa flavor, and just the right amount of sweetness. Whether fresh out of the oven or packed in a lunchbox, they’re a delicious way to enjoy chocolate any time of day. Easy to make, freezer-friendly, and irresistibly good, these muffins might just become your new go-to.
Ingredients
8 oz. zucchini (about 1 medium), coarsely grated
1 ½ cups all-purpose flour
¾ cup wheat bran
⅓ cup unsweetened cocoa powder (not Dutch-processed)
½ cup semisweet chocolate chips, divided
1 tsp. baking soda
½ tsp. kosher salt
1 cup buttermilk (low-fat or full-fat)
2 large eggs
½ cup granulated sugar
¼ cup canola oil
1 tsp. pure vanilla extract
Nonstick cooking spray or cupcake liners
Instructions
Preheat the oven to 350°F. Lightly coat a standard 12-cup muffin pan with nonstick spray or line each cavity with cupcake liners for easy removal.
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, wheat bran, unsweetened cocoa powder, baking soda, and kosher salt. Stir until the mixture is uniform and free of clumps.
In a separate medium-sized bowl, combine the eggs, buttermilk, sugar, canola oil, and vanilla extract. Whisk until the mixture is smooth and the eggs are fully incorporated.
Create a well in the center of the dry ingredients. Gradually pour in the wet mixture, whisking gently until just combined—be careful not to overmix, as this may result in dense muffins.
Fold the grated zucchini and ¼ cup of the chocolate chips into the batter, stirring just until evenly distributed. Divide the batter evenly among the prepared muffin cups, filling each with approximately ⅓ cup of the mixture.
Sprinkle the remaining ¼ cup of chocolate chips over the tops of the muffins for a rich, melty finish. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Let the muffins cool in the pan for 10 minutes before carefully removing them using a small offset spatula. Transfer to a wire rack and allow to cool completely before serving. The result is a moist, chocolatey muffin with hidden veggie goodness and bursts of melted chocolate in every bite.
Chocolate Zucchini Bran Muffins Recipe
Ingredients
- 8 oz. zucchini about 1 medium, coarsely grated
- 1 ½ cups all-purpose flour
- ¾ cup wheat bran
- ⅓ cup unsweetened cocoa powder not Dutch-processed
- ½ cup semisweet chocolate chips divided
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 1 cup buttermilk low-fat or full-fat
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup canola oil
- 1 tsp. pure vanilla extract
- Nonstick cooking spray or cupcake liners
Instructions
- Preheat the oven to 350°F. Lightly coat a standard 12-cup muffin pan with nonstick spray or line each cavity with cupcake liners for easy removal.
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, wheat bran, unsweetened cocoa powder, baking soda, and kosher salt. Stir until the mixture is uniform and free of clumps.
- In a separate medium-sized bowl, combine the eggs, buttermilk, sugar, canola oil, and vanilla extract. Whisk until the mixture is smooth and the eggs are fully incorporated.
- Create a well in the center of the dry ingredients. Gradually pour in the wet mixture, whisking gently until just combined—be careful not to overmix, as this may result in dense muffins.
- Fold the grated zucchini and ¼ cup of the chocolate chips into the batter, stirring just until evenly distributed. Divide the batter evenly among the prepared muffin cups, filling each with approximately ⅓ cup of the mixture.
- Sprinkle the remaining ¼ cup of chocolate chips over the tops of the muffins for a rich, melty finish. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Let the muffins cool in the pan for 10 minutes before carefully removing them using a small offset spatula. Transfer to a wire rack and allow to cool completely before serving. The result is a moist, chocolatey muffin with hidden veggie goodness and bursts of melted chocolate in every bite.
