The Best Chocolate Zucchini Muffins Recipe

These chocolate zucchini muffins are rich, tasty and full of flavour. All week, eat them for breakfast. Having chocolate in the morning makes every day better!  

– 1 ½ cup granulated sugar – ½ cup packed light brown sugar – 1 cup vegetable oil – 3 large egg – 2 teaspoons pure vanilla extract – 2 ½ cups all-purpose flour – ½ cup unsweetened cocoa powder I used Hershey's Special Dark – 1 teaspoon salt – 1 teaspoon baking soda – 1 teaspoon ground cinnamon – 2 cups finely grated zucchini slightly drained – 1 cup semisweet chocolate chip – ½ cup mini milk chocolate chips optional


Warm the oven up to 350°F. Spray cooking spray that doesn't stick into the muffin pan wells or line them with paper cups.  


Step 1

With an electric mixer, mix the sugars, oil, eggs, and vanilla in a big bowl until everything is well mixed.  

Step 2

Mix the cocoa powder, salt, baking soda, and cinnamon with a whisk in a medium-sized bowl.  

Step 3

Slowly add the dry ingredients to the sugar mixture and mix just until everything is mixed.  

Step 4

Add the zucchini and mix it into the batter until it's well mixed in. Add the semisweet chocolate chips and mix well.  

Step 5

To fill the muffin tins, use a big cookie scoop (about 3 tablespoons) to spread the batter out.  

Step 6

You can add tiny milk chocolate chips to the top of each muffin if you want to. For 18 to 22 minutes in a hot oven.  For 18 to 22 minutes in a hot oven.

Step 7

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