If you ever thought that vegetables and dessert don't mix, think again. These chocolate zucchini muffins are only improved by delicious zucchini that adds texture and moisture to them (not to mention some solid nutritional value). Enjoy these as a late night snack after a night of studying (or partying) or for breakfast before class.

Chocolate Zucchini Muffins

  • Prep Time:30 mins
  • Cook Time:22 mins
  • Total Time:52 mins
  • Servings:24
  • Medium


  • 3 eggs
  • 3 cups grated zucchini
  • 1 1/2 cups white sugar
  • 1 cup brown sugar
  • 3 cups flour
  • 1/2 cup cocoa powder
  • 1 cup vegetable oil preferably canola oil
  • 3 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups chocolate chips
pastry, cookie, cake, coffee, candy, sweet, chocolate
Julia Rose Camus
  • Step 1

    Preheat oven to 350°F.

  • Step 2

    Beat 3 eggs in a small bowl.

  • Step 3

    Finely grate 3 small zucchinis and pat with paper towel to absorb excess moisture.

  • Step 4

    Combine flour, cocoa powder, white sugar, and brown sugar in a large mixing bowl.

  • Step 5

    Create a well in the mixture of dry ingredients and add beaten eggs, vegetable oil, vanilla extract, cinnamon, baking powder, and salt. Mix all together.

  • Step 6

    Mix in grated zucchini.

  • Step 7

    Mix in chocolate chips.

  • Step 8

    Grease baking pan and fill each hole to the top with batter.

  • Step 9

    Bake for 18 - 22 minutes at 350°F.

  • Step 10

    Enjoy warm right out of the oven or keep in tupperware to enjoy during the next 4 days!