Chocolate Zucchini Muffins


Chocolate Zucchini Muffins

June 8, 2015

For those of you with gardens that grow monster zucchini’s in the summer, or maybe you have friends and family that gift you giant zucchini’s, this is a great recipe to have on hand for the summer.  I know I often find myself with a few over-sized zucchini’s towards the end of the summer and I usually just grate the zucchini and then pop 1 cup at a time into ziplock baggies and freeze it.  You can use the grated zucchini for sauces, soups and baking!

This is a delicious recipe I came across on instagram from Chatelaine Magazine a few weeks ago and we have it a try this morning.


1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 tsp salt
1 cup granulated sugar
1/2 cup milk
1/4 cup canola oil
1 cup grated zucchini, excess liquid squeezed out


  • PREHEAT oven to 375F.
  • STIR flour with cocoa powder, baking powder, baking soda and salt in a medium bowl.
  • BEAT eggs with sugar, 1milk and canola oil in a large bowl until combined.
  • STIR in flour mixture, then zucchini and chocolate chips. Scoop batter into a greased 12-cup muffin pan. Bake until a cake tester inserted into centre comes out clean, about 25 min. Cool muffins in pan.

I would say maybe cook for 23 minutes – mine could have been just a bit less done.  I also forgot to squeeze out the excess liquid and they turned out just fine! I made 18 smaller muffins instead of 12 as well.


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