Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are a tasty treat to make with the August bumper crop of zucchini.

Chocolate Zucchini Muffins

August = zucchini season.

At the beginning of zucchini season, I’m all over this simple but tasty Grilled Zucchini. We then move on to more using zucchini in more inventive ways, like in these Zucchini Feta Fritters. I almost always make a couple loaves of Zucchini Bread with Craisins at one time to throw in the freezer for the middle of winter. But then the family gets zucchinied (is that a word?) out, and I need to get creative with our zucchini intake.

I’ve never been a big fan of hiding vegetables in my kids’ food. I always want them to know what they are eating because it’s important they learn how to lead a healthy lifestyle. But sometimes a girl has to do what a girl has to do. And that is where the Chocolate Zucchini Muffins come into play.

Zucchini is totally the star of these muffins. It’s the perfect ingredient to avoid a dry muffin, and we all know, there isn’t anything worse than a dry muffin. And no, I’m not proclaiming that these are healthy for you because they have zucchini in them. But… I will say, that since they DO have zucchini in them, they are healthier than a regular muffin. Get my drift?

Anna and I always joke about what distinctive palates our kids have, especially when detecting things they don’t like. However, these Chocolate Zucchini Muffins got the big thumbs up from all 4 kids, even Grady and Greta – our two least adventurous eaters. Granted it’s a small victory, because you can’t taste the zucchini at all, but sometimes you gotta take what you can get.

Small victories are sometimes the most rewarding ones.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins
Prep time
Cook time
Total time
Serves: 6 dozen
  • 2 cups sugar
  • ⅔ cups canola oil
  • 2½ tsp vanilla
  • 3 large eggs
  • ½ cup greek yogurt
  • 2½ cups shredded zucchini
  • 2½ cups flour
  • ½ cup cocoa powder
  • 1½ tsp baking soda
  • 1 teaspoon salt
  1. Preheat oven to 375 degrees. Grease mini muffin tins.
  2. Mix sugar, oil and vanilla together in a large bowl. Add eggs one at a time, whisking well between each addition. Whisk in Greek yogurt. Stir in zucchini.
  3. In a small bowl, add flour, cocoa, baking soda and salt. Stir together.
  4. Add flour mixture to wet ingredients and stir to combine.
  5. Bake for 10-12 minutes or until toothpick inserted in center of muffins comes out clean.
These muffins freeze well.


  1. says

    I’m all for hiding zucchini in my chocolate. Of course I never really hide that fact from my kids either…although I usually wait until I get the thumbs up on a new recipe before dropping the bomb on them. Definitely letting them know that healthy eating can taste great is a good thing thought!

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