Very Chocolate Zucchini Muffins

22 Muffins
35 min

I realized that I hadn’t made anything chocolatey in awhile and muffins seemed like a good idea. Muffins are easy and quick and don’t require a lot of baking time, which is nice when the weather is hot! These Very Chocolate Zucchini Muffins have chocolate chips in the batter, which make them extra good and chocolatey.

The recipe makes almost 2 dozen (22 to 23) yummy muffins. These muffins are moist, yet cakey, and they have nice rounded tops. They’re also a great way to use that zucchini from your garden or farmer’s market!

You can't even tell these have zucchini in them, so even if you're not crazy about zucchini, you'd probably still like these! :)

Very Chocolate Zucchini Muffins
Recipe details
  • 22  Muffins
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 2 ounces unsweetened baking chocolate (two 1-ounce squares)
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 3/4 cup light olive oil or non-GMO canola oil
  • 1/4 cup plain or vanilla Greek yogurt (or lite sour cream)
  • 2 cups grated zucchini
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • Optional: 1 teaspoon ground cinnamon
  • 3 tablespoons cocoa powder
  • 1 cup semi-sweet mini or regular chocolate chips (I prefer using the mini’s)
  • Optional: 3/4 cup coarsely chopped walnuts or pecans

Preheat oven to 350˚F. Line muffin pans with paper liners.
In a microwave-safe bowl, microwave baking chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, yogurt, grated zucchini, vanilla, and melted chocolate; blend well.
Stir in the flour, baking soda, baking powder, salt, cinnamon (optional), and cocoa powder.
Fold in the chocolate chips and nuts, if desired. Spoon into lined muffin cups or 4 mini-loaf pans.
Bake at 350˚F for 20 minutes, or until a toothpick inserted in center comes out clean.
NancyC |
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