• 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


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.

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