May 17, 2017

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Double Chocolate Zucchini Muffin #Recipe

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We love to grow zucchini every year and use it in various recipes. If we have a great harvest, then I shred and freeze bags based on measurements to make our favorite recipes throughout the year. Since we planted our garden for this year, my son has been asking for zucchini muffins...but not any muffins, double chocolate zucchini muffins!


  • 1 1/2 cup granulated sugar 
  • 1/2 cup packed light brown sugar 
  • 1 cup vegetable oil 
  • 3 large eggs 
  • 2 teaspoons pure vanilla extract 
  • 2 1/2 cups all-purpose flour 
  • 1/2 cup unsweetened cocoa powder 
  • 1 teaspoon salt 
  • 1 teaspoon baking soda 
  • 1 1/2 teaspoon ground cinnamon 
  • 2 cups finely grated zucchini, slightly drained 
  • 1 1/2 cup semisweet chocolate chips or milk chocolate chips


  1. Preheat oven to 350°F. Line muffin pan with paper liners.
  2. In your Kitchen Aid Mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
  3. In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
  4. Gradually add the dry ingredients into the sugar mixture and mix until well combined.
  5. Mix in zucchini until it is evenly distributed into the batter.
  6. Slowly add the  chocolate chips (I actually used chocolate chips mixed up with chocolate chunks from left over holiday bunnies from Easter that I froze)
  7. Fill paper liners about 2/3 full.
  8. Bake in preheated oven for 18-25 minutes or until a tester comes out clean.
Mine made about 24 - 30 muffins depending on how full you fill the liners


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