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  • janelvoth

Chocolate Zucchini Muffins

Don't let the title fool you! Veggies in muffins can TOTALLY work! These are a huge favorite with my kids. When it's summertime and zucchini is plentiful, we make these often as well as zucchini parmesan fries!!!

Let's get started!


- 1 1/2 cup zucchini, shredded

- 1 1/4 cup flour (I use 1/4 cup whole wheat flour and 1 cup white flour)

- 1/4 cup cocoa

- 1 1/2 tsp baking powder

- 1 tsp baking soda

- 1/2 tsp salt

- 1/2 tsp cinnamon

- 1/4 cup canola oil

- 1/2 cup granulated sugar

- 1/2 cup brown sugar

- 1/3 cup apple sauce, unsweetened

- 1/4 cup almond milk (if you aren't worried about vegan, you can use any type of milk).

- 1 tsp vanilla

- 1/2 cup chocolate chips (optional)

*Sometimes I use chocolate chips and no cocoa. You can use both if you really like chocolate. Or you can just use whatever you have available.


- Preheat oven to 350oF.

- Spray muffin tin with oil spray.

- Shred zucchini with grater or food processor.

- In a medium bowl, mix flour, cocoa, baking powder, baking soda, salt and cinnamon.

- In a separate bowl (I use my 2 cup pyrex measuring cup), mix oil, both sugars, applesauce, milk and vanilla.

- Add the zucchini to the dry ingredients and then add the wet and mix just until combined. If using chocolate chips, add.

- Put into muffin tins evenly.

- Bake 20-25 minutes or until a toothpick comes out clean.

- Remove from oven and allow to cool for 10 minutes before putting on a cool rack.

These don't usually last long in my house, but I store them in tupperware for a few days.

Happy Baking! Janel

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