Chocolate Zucchini Muffins

I know. I know. Chocolate AND zucchini…TOGETHER?? Well, Yes. You are just gonna have to trust us. This recipe is delicious. But if I was serving them to the kiddies I wouldn’t mention the “z” word.

And an added bonus – The only fat in these muffins are from yogurt and eggs, so enjoy with abandon for breakfast or a snack!

muffins choc and zucchini

Makes 24 small muffins


Butter or vegetable oil, for the muffin tin
1 or 2 small zucchini -see note (2 cups shredded)
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 1/2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
4 large eggs
1 cup plain yogurt
1 tablespoon ground cinnamon, optional
1/2 cup dark chocolate chips, optional


1. Preheat the oven to 350°F. Grease 24 muffin cups with butter, or, if you have paper liners on hand, line the muffin cups.

2. Cut off the round end of the zucchini (which is a little tough), keeping the stem to use as a handhold. Shred the zucchini with a box grater into a large bowl, stopping before you get to the stem. Measure out 2 cups of shredded zucchini, saving any leftover for another use.

3. Dump the flour, oats, sugar, cocoa powder, baking soda, salt, and, if using, cinnamon and chocolate chips into a medium bowl. Mix the eggs, yogurt and grated zucchini in a separate large bowl. Add the dry ingredients, mixing until just combined.

4. With a spoon, dollop the batter into the muffin tins until each cup is about three-quarters full. Transfer to the oven and bake for 20 minutes. Pull the muffins out and poke them in the middle with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes. If it comes out clean, they’re done.

Let the muffins cool in their tins for 20 to 30 minutes, then eat warm.

Note: We recommend using the bigger, woodier zucchini in this recipe, since they will be shredded and baked here. Save the smaller and more flavorful zucchini for the fettuccine and the quiche.

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