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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

  2. these were the BEST muffins i have ever made. thank you sooo much. they are going to be one of my main recipes from now on 🙂

    Reply

  4. I had one last bag of frozen shredded zucchini languishing around in the freezer and an itch to use it with chocolate. Some people are just sick. Glad you're one of them. These were great. Thanks. I'm going to try to healthify them so i don't feel guilty eating 10 million. I'll let you know how it turns out (feel free to ignore it if you think healthifying a perfectly good muffin is a sin). Thanks again.

    Reply

  5. Jeanie,
    I would love to hear how the healthy version turns out! Good luck…hope they are fantastic.
    ~Jamie

    Reply

  7. I cannot explain how awesome these muffins turned out! Super moist and chocolate-y. They were a huge hit and I'm definitely making another batch soon!

    Reply

  8. I made these this past Sunday, and my muffins didn't look as appetizing as you photos. : (

    I had coupons (bought for like .25/each) to buy Reynolds Bakes For You StayBrite Baking Cups, and used those for this baking adventure. I was impressed! The cups “fell away” from the muffins, not sticking at all. Amazing! I just posted a pic on my FB page. : )

    Reply