• Prep Time: 20 minutes
  • Cooking Time: 25 minutes
  • Serves: 24

Chocolate Zucchini Muffins Recipe

  • Recipe Submitted by on

 Ingredients List

  • Butter or vegetable oil, for the muffin tin
  • 1 or 2 small zucchini (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

 Directions

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

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.

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.

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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?