Chocolate Zucchini Muffins

If you have ever grown zucchini before you know that you can’t pick and eat them all before the next batch are ready. Seriously, zucchini plants grow wildly fast. Whoever invented zucchini muffins and quick breads was genius.


I work with a lot of students so I always try to make kid-friendly recipes or at least versions of a recipe. No kid, even myself growing up, voluntary eats vegetables for a snack let alone breakfast. However, I think this recipe for chocolate zucchini muffins may change that.


I tested these muffins about 6 times before I finally landed on a final version of the recipe. Initially, I did not add enough fat so the muffins were tough. I amped up the melted butter and added apple sauce, but I felt the texture reminded me of a devils food cupcake. I finally decided to omit the apple sauce all together to result in a slightly less moist muffin that hold up better sitting in a container at room temperature.

If you would like to make the version of this recipe with the apple sauce for a moister muffin just add 1/2 cup of applesauce. Use what you have on hand wether it be unsweetened for sweetened.


I will leave you with one last tip I found. Rinse your zucchini and poke holes into the skin with a work for the tip of a pairing knife, then microwave. This step par-cooks the zucchini giving more moisture to the muffin, producing a softer texture, as well as limiting the “zucchini” flavor.


If you notice from my pictures, I chose not to use cupcake liners. I have tested the recipe with and without them. If you chose to go without just grease the tins well with butter or oil. I find that no cupcake liners provides an even higher rise. Either way, the flavor is still the same.


Chocolate Zucchini Muffins



1 1/2 cups all purpose flour

1/4 teaspoon salt

1/2 cup cocoa powder

1 1/2 teaspoons baking soda

1 medium zucchini

3/4 cup honey

1 large egg

1 teaspoon vanilla extract

6 tablespoons butter, melted

1/3 cup milk


  1. Preheat an oven to 350°F. Line 12 muffin or cupcake tins with paper liners or grease well.

  2. In a medium bowl, combine flour, salt, cocoa powder and baking soda whisking to combine. Set aside.

  3. Rinse the zucchini and remove the two ends. Using a fork, poke about 5-8 holes in the zucchini. Place on a plate and microwave on high for one minute. Allow to cool before grating on a box grater.

  4. In a large bowl, whisk together honey, egg, vanilla extract, melted butter and shredded zucchini. Pour the flour mixture into the bowl and stir gently with a rubber spatula until almost combined. Stir in milk.

  5. Divide batter evenly among the muffin tins, about 3 tablespoons of batter in each cup. Bake for 18-23 minutes or until they spring back when pressed lightly. Remove from the oven and allow to cool in the tin for 3 minutes before transferring to a wire rack or enjoying.