Chocolate Zucchini Muffins

If you’re growing a veggie garden this summer you probably have a LOT of zucchini to work with, we certainly do! We’ve been trying a bunch of recipes and experimenting with some of our own and these chocolate zucchini muffins were a big hit like gone in a couple of hours hit! Hot tip – make sure you drain the zucchini after it’s grated. Pop it in a strainer and squeeze it down with paper towels to get out the excess liquid. If you make a double batch they can be frozen too.

Chocolate Zucchini Muffins

Prep Time 10 minutes Cook Time 20 minutes Servings 12 large muffins 


  • 1 1/2 cups all purpose/plain flour
  • 1/2 cup raw cacao
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup milk/plant milk
  • 1 tsp vanilla
  • 1/2 cup apple sauce
  • 1 1/2 cup grated zucchini, drained
  • 1 cup mini chocolate chips


  1. Preheat oven to 350F/180C
  2. Line a 12 cup muffin tin with paper or silicone liners or spray the tin.
  3. Whisk together dry ingredients in a large bowl.
  4. In another bowl whisk together the oil, milk, eggs, vanilla, and apple sauce, then stir in the zucchini. Add to the dry ingredients and stir until just combined.
  5. Fold in the chocolate chips. 
  6. Use an ice cream scoop to fill cups 3/4 full. 
  7. Bake for approximately 20 minutes (about 13 minutes for mini muffins). Cool 5 minutes in the pan, then turn onto a wire rack to cool.

Published by Claire Bartlett

Claire is a yogi, plant-based foodie, pilot wife, homeschooling twin mom, ex-pat Aussie living in California! She loves life and all the beauty to be found in it and likes to inspire others to see it too.

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