Chocolate Zucchini Muffins

Chocolate Zucchini Muffins


"A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking."


servings 217 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
  2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
  3. Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
  4. Pour batter into prepared muffin tins filling 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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  1. 205 Ratings


I love these! The first time I followed the recipe exactly, the second time I added about 3/4 cup of walnuts and substituted applesauce for half the oil. Very moist either way! One of my favo...

These were great! I used a cup of apple sauce instead of the oil and cut the sugar in half to make them a little healthier.

I changed it a bit, since I didn't have cardamom on hand~ doubled the cinnamon instead. I also did half brown/half white sugar and it still turned out great.

My children loved these muffins. I did make one change. There was too much oil for my taste, so I used 1/2 cup oil plus 2 mashed ripe bananas. Very moist and nicely spiced muffins.

Delicious! My family didn't even know there was zucchini in it. They were very moist. I did not add the spices, because I personally don't like spices mixed with chocolate. The muffins taste...

These were pretty good. I made a lot of changes to the recipe, though, so I'm not sure how the original recipe tasted. I substituted 1 cup sugar for 1 cup splenda, 1/2 cup flax meal for 1/2 cup ...

These were a big thumbs up. Yummy! I didn't have enough cocoa so I added a few chocolate chips to the batter and sprinkled a few on top before baking.

The muffins were okay, but nothing special. The chocolate taste was barely noticeable, in fact. A bit on the dry side as well, though that was partially my fault for reducing the amount of oil...

A little dry, nothing spectacular. A good use of excess zucchini but not my first choice of zucchini bread. The kids did eat it and request more - always a good sign! I will make it again w...