"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." — Larry B
Watch video tips and tricks
unsweetened cocoa powder
1 1/2 teaspoons
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.
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.
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 tasted great without them.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Zucchini Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 91
See how to make simple homemade muffins that are moist and chocolaty.
This bread is moist and delicious—great for a snack or dessert.
This moist chocolate cake makes great use of your extra zucchini.