Chocolate Zucchini Muffins

‘Tis the season for lots of zucchini, which means we have tons in our CSA basket lately! We’ve been eating zucchini all kinds of ways, but I decided to try a sweeter zucchini recipe this weekend. I wanted something fairly quick and straightforward, and came across this recipe for chocolate zucchini muffins.

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I adapted this recipe from a recipe on


1 cup flour
1/2 cup unsweetened natural cocoa powder, sifted
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
3/4 cup semi sweet chocolate chips
2 large eggs
1/2 cup sunflower oil
1/2 cup granulated raw sugar
1/2 cup light brown sugar
1 tsp vanilla extract
1 1/2 cups shredded raw zucchini (I added a bit more, with no issues)


Preheat the oven to 350 degrees. Grease a muffin tin with vegetable oil or butter (I used oil).

Combine the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a large bowl, and stir until fully mixed. Add in the chocolate chips and mix again.

In another bowl, whisk together the eggs, oil, sugars, and vanilla until well combined. Add the shredded zucchini and mix. Add the flour mixture to the sugar mixture until just combined. Spoon evenly into the muffin tin.

Bake for 20-25 minutes or until a knife inserted into the centre comes out clean. Let them cool for a few minutes before placing them on a cooling rack to continue cooling.

Serve with a cup of hot tea for a delicious afternoon snack!


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