Chocolate Zucchini Muffins Recipe

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Most Helpful Positive Review

Sep 15, 2004

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 favorite "zucchini bread" recipes.

—SANDYBREIT

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Most Helpful Critical Review

Apr 01, 2006

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 (1 cup just seemed like a LOT!). If I make this recipe again, I'll double the cocoa, and sub applesauce for part of the oil to keep them moist.

—Twinkeroo

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176 Ratings

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Aug 11, 2009

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.

—EVELLINGSON

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Aug 06, 2003

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.

—PRAIRIEMOMMY

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Jul 22, 2008

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.

—Gail

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Jan 12, 2009

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 tasted great without them.

—JLLL

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Apr 10, 2005

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 flour, and 1/4 cup olive oil for 1/4 cup vegetable oil. I also added 1/2 cup chopped walnuts and 1/2 cup chopped chocolate. The ending result was a great tasting and moist muffin. The only thing I wish a hadn't done was use the olive oil, because it gave the muffins a funny taste.

—DANCERDEDE

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Aug 05, 2003

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.

—SHILLABILA

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Nutrition

Calories
217 kcal
11%

Carbohydrates
29.7 g
10%

Cholesterol
26 mg
9%

Fat
10.1 g
16%

Fiber
0.9 g
4%

Protein
2.7 g
5%

Sodium
170 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Zucchini Muffins

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 217
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 16 %
Saturated Fat 1.5g 8 %
Cholesterol 26mg 9 %
Sodium 170mg 7 %
Potassium 81mg 2 %
Total Carbohydrates 29.7g 10 %
Dietary Fiber 0.9g 4 %
Protein 2.7g 5 %
** Sugars 17g
Vitamin A < 1 %
Vitamin C 3 %
Calcium 2 %
Iron 11 %
Thiamin 13 %
Niacin 12 %
Vitamin B6 2 %
Magnesium 4 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.