Chocolate-Zucchini Muffins

By: Hannah Lee Leidy
Photo by Angie Mosier

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Makes 24 muffins


  • Nonstick vegetable spray or 24 paper cupcake liners
  • 2½ cups flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1½ cups granulated sugar
  • ½ cup light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 2 cups finely grated and slightly drained zucchini
  1. Preheat oven to 350 degrees.
  2. Spray two 12-cup muffin tins with nonstick muffin spray, or line with cupcake liners.
  3. In a large mixing bowl, sift together the flour, cocoa powder, salt, baking soda, and cinnamon. Then whisk to blend.
  4. In a medium mixing bowl, combine both sugars, oil, eggs, and vanilla and whisk until completely combined.
  5. Gradually add wet mixture to the dry ingredients, and mix with a spatula until combined. Fold in chocolate chips and zucchini.
  6. Fill muffin tins three-quarters the way full with batter.
  7. Bake muffins for 10 minutes; rotate pans and bake another 8 minutes. Insert a cake tester in center of muffin to see if it comes out clean. If still wet, bake 3 to 5 minutes longer.
  • From Suzanne Vizethann of Buttermilk Kitchen, Atlanta

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