Chocolate Zucchini Muffins Recipe -
Chocolate Zucchini Muffins Recipe

Chocolate Zucchini Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  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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Reviews More Reviews

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.

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.

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.

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.

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.

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.

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.

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.


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  • Calories
  • 217 kcal
  • 11%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 23 mg
  • 8%
  • 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.

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