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Double Chocolate Zucchini Muffins

When gifted a zucchini the size of your lower leg you really only have one option – baked zucchini treats. Ohhhh yeah. I know what you’re thinking, it is way too hot to turn the oven on right now, but hear me out! This is a really good recipe. Really Really. They are perfectly chocolatey, not too sweet, super dense but still moist, and you can’t even tell there is some healthy zucchini in there. It’s never going to be a good time to turn on the oven, but it’s always going to be a good time to make and enjoy these muffins.

Alternatively, why don’t you shred your zucchini and freeze the shreds in 1 or 2 cup portions, so that later in the summer or even in the winter you can enjoy this recipe.

Note - don’t worry about the mix being too dry, I know you’ll be concerned about how thick the batter is before you add the zucchini, but fear not, it will get to where it needs to be once everything is incorporated.

Double Chocolate Zucchini Muffins

2 cups flour

1/2 cup cocoa powder

1 1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup butter, melted

1 cup sugar

2 eggs

1 tsp. vanilla

2 cups shredded zucchini

1 cup chocolate chips

Preheat oven to 375 degrees F. Line muffin tin with 12 liners or grease the tin; set aside.

In medium bowl, mix together flour, cocoa powder, baking soda, baking powder and salt; set aside.

Beat together sugar and melted butter until fully mixed.

Add eggs, 1 at a time, then vanilla.

Gradually add flour mixture and mix until just combined.

Fold in shredded zucchini and chocolate chips.

Evenly pour batter into muffin tin and bake 25-30 minutes.

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