Chocolate Zucchini Muffins Recipe

Chocolate Zucchini Muffins
Leftover Zucchini? Try this Chocolate Zucchini Muffins recipe. Moist and delicious…and a sneaky way to get the kids eating their veggies.
A few years ago a co-worker of mine brought some chocolate zucchini bread to work and shared it. It seemed like such a strange combination of food groups…chocolate and vegetables, but surprisingly it turned out to be delicious.
So I thought I would try making a batch of these muffins. They are the perfect portable breakfast. A great way to pack in some nutritious vegetables for picky little eaters, and they make a great snack.

Chocolate Zucchini Muffins

And if you have some end of the Summer leftover Zucchini like I do, then this is the recipe to jazz up your morning.
Chocolate Zucchini Muffins Recipe

Chocolate Zucchini Muffins Recipe


  • 3 eggs
  • 2 cups sugar (white)
  • 1 cup vegetable oil
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2/3 cup chopped walnuts


  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease or line two 12 cup muffin tins with paper liners.
  • In a large bowl beat the eggs with the sugar and the oil.
  • Add the cocoa, vanilla, zucchini, walnuts, and stir well.
  • In another bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  • Add the dry mixture into the wet mixture and stir together until just moist.
  • Pour batter into prepared muffin tins 2/3 of the way full.
  • Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes.
  • Remove from pan and let cool on a wire rack.
  • Store loosely covered.



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