Chocolate Zucchini Muffins Recipe

Name: Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 2 cups white sugar; 1 cup vegetable oil; 1/3 cup unsweetened cocoa powder; 1 1/2 teaspoons vanilla extract; 2 cups grated zucchini; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cardamom

Servings: persons

3 eggs
2 cups white sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom

1
Preheat oven to 350 degrees F.
2
Lightly grease two 12 cup muffin tins with shortening or line with paper cups.
3
In a large bowl, beat eggs.
4
Beat in sugar and oil.
5
Add cocoa, vanilla, zucchini, and stir well.
6
Stir in flour, baking soda, baking powder, salt and spices.
7
Mix just until moist.
8
Pour batter into prepared muffin tins until 2/3 full.
9
Bake at 350 for 20-25 minutes.
10
Remove from pan and cool on a wire rack.
11
Store loosely covered.

1396

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 eggs, 2 cups white sugar, 1 cup vegetable oil, 1/3 cup unsweetened cocoa powder, and more.

Yes, Chocolate Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Zucchini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions