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Chocolate Zucchini Muffins

  • Author: Nicole Triebe
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 24 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


A Chocolatey delicious way to use up those extra zucchinis! These Chocolate Zucchini Muffins will be a new family favorite!



1 1/2 cups sugar

1/2 cup packed brown sugar

1 cup canola or vegetable oil

3 eggs

1 tbl vanilla extract

2 1/2 cups all purpose flour

1/2 cup Hershey’s special unsweetened dark cocoa powder

1 tsp cinnamon

1 tsp salt

1 tsp baking soda

1 cup finely grated zucchini, drained slightly

1 cup shredded carrots

1 cup semi sweet chocolate chunks

1/2 cup mini semi sweet chocolate chips (optional)


In a bowl, combine sugar, brown sugar and oil and using an electric mixer, mix to combine.  Add eggs and vanilla and thoroughly combine.

In a separate bowl, combine dry ingredients (flour, cocoa powder, baking soda, cinnamon and salt) and using a whisk, stir to combine.

Gradually add dry ingredients to the wet and mix until just combined.

Add grated zucchini and carrots and fold in until evenly distributed.

Stir in chocolate chunks.

Using an ice cream scoop with release, fill a lined muffin tin with batter.

Sprinkle mini chocolate chips over top of muffin batter (optional)

Bake at 350 for 18-20 minutes or until a toothpick comes out clean


Use a food processor to shred the zucchini. This cuts your shredding time in half!

Make sure not to squeeze out all the excess moisture in the shredded zucchini. If you do, your muffins will end up dry. The zucchini keeps the muffins super moist and delicious.


  • Serving Size: 1 muffin
  • Calories: 70
  • Sugar: 5.9g
  • Sodium: 35.5mg
  • Fat: 3.4g
  • Saturated Fat: .7g
  • Unsaturated Fat: 2.0g
  • Carbohydrates: 5.6mg
  • Fiber: .4g
  • Protein: .8g
  • Cholesterol: 5.6mg

Keywords: muffins; zucchini; carrot