Chocolate Zucchini Muffins

Moist chocolate zucchini muffins with two kinds of chocolate - chocolate chips and cocoa powder.

There is a crispness in the air and the leaves are starting to change.  Even though the temperatures have dropped, my garden is still going strong.  Since I am back to work during the weekdays, I tend to only get into my garden on the weekends.

I keep finding giant sized zucchini that are magically growing during the week.  Giant zucchinis are perfect grated up and used in these chocolate zucchini muffins!

Don't feel like you need to let your zucchini grow to the giant size. These muffins can be made with smaller zucchini as well.

If you don't have a garden, lucky for you zucchini is readily available year round at most grocery stores.  You never know when you might have a craving for moist, chocolate zucchini muffins!

Tips for making chocolate zucchini muffins

• Grate your zucchini with the large holes on a  grater.
• If zucchinis are extra large, slice in half lengthwise and scrape out seeds prior to grating. Small zucchini can be grated whole.
• Do not over mix batter. Mix just until combined.
• Spray your muffin tin or use paper liners.
• For even sized muffins, use an ice cream scoop to fill muffin tins.
• Bake in a preheated oven.
• Allow muffins to cool 5-10 minutes in muffin tin and then remove and place on a baking rack to continue cooling.

Some other ways to use up zucchini are these zucchini cheddar pancakes, zucchini bread, lime zucchini bread or zucchini stuffed chicken breasts.

Other Great Muffin Recipes:

• Oatmeal Banana Muffins
• Raspberry Lemon Muffins
• Rhubarb Muffins
• Blueberry Muffins
• Cranberry Orange Muffins
• Pear Muffins
• Lemon Poppy Seed Muffins
• Huckleberry Muffins
• Triple Chocolate Muffins

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Chocolate Zucchini Muffins

Kathy

Moist chocolate zucchini muffin

5 from 1 vote

Print Recipe Pin Recipe Save Saved!

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Bread, Breakfast

Cuisine American

Servings 15 muffins

Calories 219 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 2 cups flour
• ▢ 1 teaspoon baking soda
• ▢ 2 teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ 2 teaspoons ground cinnamon
• ▢ ¼ cup cocoa powder
• ▢ 1 cup sugar
• ▢ 3 whole eggs
• ▢ 2 teaspoons vanilla
• ▢ ½ cup buttermilk
• ▢ ¼ cup oil
• ▢ 1 cup chocolate chips
• ▢ 2 cups grated zucchini

Instructions

 

• In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, cocoa powder and sugar.
• In a separate bowl, combine eggs, vanilla, buttermilk and oil.
• Add wet mixture to dry mixture. Mix just until combined
• Stir in chocolate chips and zucchini
• Spray muffin pan, or line with paper liners
• Scoop batter into pan.
• Bake at 375 for 17-20 minutes

Nutrition

Calories: 219kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 3mgSodium: 131mgPotassium: 147mgFiber: 1gSugar: 21gVitamin A: 75IUVitamin C: 3.1mgCalcium: 56mgIron: 1.2mg

Keyword chocolate zucchini muffins, zucchini muffins

Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Recipe adapted from Mad About Muffins