Chocolate Zucchini Muffins

Just because my life is always so wonderful when it comes to timing, this past week when I was knee deep in sandpaper, dust and polyurethane, my gardens decided to bury me with green beans, zucchini, cucumbers, raspberries and tomatoes too.  I am so grateful for the bounty of my gardens but it was all just so overwhelming!

Chocolate Zucchini Muffins

I decided to throw my kids for a loop by making these really wonderful muffins with some of that bounty.  They were all watching me shred the zucchini and about freaked out when I mixed it into the chocolate batter.  They all loved them, well except for Benjamin who hates chocolate. I sent a dozen to work with my hubby and he said they were a huge hit!  I suggest making them the night before you want to serve them because they were considerably more moist and delicious the next day.

Chocolate Zucchini Muffins
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Zucchini Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 1 1/2 C brown sugar
  • 1/4 C melted butter
  • 3/4 C canola oil
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 C buttermilk
  • 2 C grated zucchini
  • 1 C semi-sweet chocolate chips
  • 2 C flour
  • 1 C cocoa
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves


  1. Preheat oven to 350 degrees.
  2. Line muffin pan with liners.  Mix together sugar, butter and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
  3. In separate bowl, mix together all the dry ingredients. Add the liquid and mix until combined being careful not to over-mix.
  4. Scoop batter into muffin liners and sprinkle a few extra chocolate chips on top.
  5. Bake in center of the oven for 12-15 minutes until wooden skewer inserted in the center comes out clean. Be careful not to over-bake or you will end up with a dry muffin.
  6. Remove from pans and allow to cool.
  7. They are best served after they have been stored overnight in an airtight container.
  • Author: Carole Jones


  • Serving Size: 1 muffin
  • Calories: 243
  • Sugar: 2g
  • Sodium: 147mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

1 comment

Banana Zucchini Muffins - My Kitchen Escapades
8 years ago

[…] Even after four batches of these muffins, I had enough zucchini to make double batches of both my Chocolate Zucchini Muffins and Pineapple Zucchini Carrot Muffins.  You would think that after 14 dozen muffins, I would be at […]

Leave a Reply

Your rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Related Recipes