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UDATED AUGUST 2024: If you have extra garden zucchini, make these muffins! The decadent chocolate batter has both cocoa powder and semi-sweet chocolate chips. The cocoa gives it a deep, rich chocolate flavor, while the chocolate chips add pockets of melty goodness that make each bite a delight. The zucchini keeps the muffins nice and moist. They have been a family favorite for years. Hope you get a chance to try them!
Don’t they look delightful! They are!
You don’t need to worry about peeling the zucchini. Just leave the nice green peel on and grate them up.
The zucchini is going to keep it super moist!
Make sure that you only fill the cupcake liners up 2/3 of the way full. It will keep the muffins from cooking up and over the rims.
I like to press a few extra chocolate chips into the baked muffin, just after they come out of the oven. So good!
Delightful!

Double Chocolate Zucchini Muffins

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Serves: 30 muffins Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 4 C flour
  • 1 1/2 C sugar
  • 1/2 C cocoa
  • 1 t baking soda
  • 1/2 t baking powder
  • 3/4 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1 1/2 C oil
  • 1 1/2 C milk
  • 3 eggs
  • 2 t vanilla
  • 2 C shredded zucchini
  • 1 1/2 C semi sweet chocolate chips

Instructions

1. Preheat your oven to 350 degrees.
2. Mix the wet ingredients together in a bowl with a whisk. Add the zucchini to the wet ingredients.
3. Mix all of the dry ingredients in a separate bowl with a wooden spoon.
4. Pour the wet ingredients into the dry and stir, just until combined. Fold in the chocolate chips and you are ready for the muffin pan baby.
5. Line your muffin tin with cupcake holders and fill a bit more than 2/3 of the way full.
6. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Press a few chocolate chips into the top of each muffin. (Optional, but yummy).
7. Cool on a wire rack, serve and enjoy!

Notes

NOTE: These delicious muffins freeze super well.


Recipe from my sister in law, Erin Jepsen

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34 Comments

  1. If my teenage son starts reading cooking blogs I'm going to take his temperature(and I won't be putting the thermometer under his tongue,either!). I love this recipe. My zucchini is just starting to produce.

    Reply

  2. I'm making these tomorrow!!

    Oh and here you go! LOL
    https://www.grouprecipes.com/1380/double-dark-chocolate-beet-muffins.html

    Reply

  3. TightwadMom and Jennie….you two are killing me! Beet muffins really exist!? What a hoot! Too bad I didn't plant any!
    Take it easy with that thermometer!
    Good times ladies. Thanks for your funny comments,
    ~Jamie

    Reply

  4. Yummy!! Had to share this recipe!!
    BTW- I've totally put beets in chocolate cake before. It makes it a red velvet cake without having to use all of that food dye and it makes it really moist- much like the zucchini does. Although I just use canned beets- way easier than growing them and they just taste like dirt anyway!

    Reply

  5. I've just been introduced to your blog, and I love it! I also LOVE zucchini recipes. Thank you. I made the baked zuccini slices with the mozzerella cheese last week for my whole family, and it was a huge hit! thank you!

    Reply

  6. The zucchini muffins will go into my recipe box. They look great and I'm sure that taste just as great.

    Patricia

    Reply

  8. Tried these and LOVED them! I was totally surprised by their fantastic flavor and just the right amount of sweetness. Everyone I shared them with loved them, too! Thanks.

    Reply

  9. I made these and my kids couldn't stop eating them. I also gave some to a few friends and they called me immediately and said how wonderful they were. Thank You!

    Reply

  10. Found this on Tastespotting! Thanks for the recipe! It was simple and the results, fabulous! They're moist, light, and oh so chocolatey! Yum, yum!

    Reply