A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.

Recipe Summary

Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.

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  • In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.

  • Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.

  • Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Nutrition Facts

217 calories; protein 2.7g 6% DV; carbohydrates 29.7g 10% DV; fat 10.1g 16% DV; cholesterol 23.3mg 8% DV; sodium 169.8mg 7% DV. Full Nutrition

Reviews (195)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/16/2004
I love these! The first time I followed the recipe exactly the second time I added about 3/4 cup of walnuts and substituted applesauce for half the oil. Very moist either way! One of my favorite "zucchini bread" recipes. Read More
(214)

Most helpful critical review

Rating: 3 stars
04/01/2006
The muffins were okay but nothing special. The chocolate taste was barely noticeable in fact. A bit on the dry side as well though that was partially my fault for reducing the amount of oil (1 cup just seemed like a LOT!). If I make this recipe again I'll double the cocoa and sub applesauce for part of the oil to keep them moist. Read More
(29)
256 Ratings
  • 5 star values: 157
  • 4 star values: 69
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
09/15/2004
I love these! The first time I followed the recipe exactly the second time I added about 3/4 cup of walnuts and substituted applesauce for half the oil. Very moist either way! One of my favorite "zucchini bread" recipes. Read More
(214)
Rating: 5 stars
08/11/2009
These were great! I used a cup of apple sauce instead of the oil and cut the sugar in half to make them a little healthier. Read More
(169)
Rating: 5 stars
08/06/2003
I changed it a bit since I didn't have cardamom on hand doubled the cinnamon instead. I also did half brown/half white sugar and it still turned out great. Read More
(137)
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Rating: 4 stars
07/22/2008
My children loved these muffins. I did make one change. There was too much oil for my taste so I used 1/2 cup oil plus 2 mashed ripe bananas. Very moist and nicely spiced muffins. Read More
(88)
Rating: 5 stars
01/12/2009
Delicious! My family didn't even know there was zucchini in it. They were very moist. I did not add the spices because I personally don't like spices mixed with chocolate. The muffins tasted great without them. Read More
(54)
Rating: 4 stars
04/10/2005
These were pretty good. I made a lot of changes to the recipe though so I'm not sure how the original recipe tasted. I substituted 1 cup sugar for 1 cup splenda 1/2 cup flax meal for 1/2 cup flour and 1/4 cup olive oil for 1/4 cup vegetable oil. I also added 1/2 cup chopped walnuts and 1/2 cup chopped chocolate. The ending result was a great tasting and moist muffin. The only thing I wish a hadn't done was use the olive oil because it gave the muffins a funny taste. Read More
(38)
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Rating: 5 stars
08/05/2003
These were a big thumbs up. Yummy! I didn't have enough cocoa so I added a few chocolate chips to the batter and sprinkled a few on top before baking. Read More
(31)
Rating: 3 stars
04/01/2006
The muffins were okay but nothing special. The chocolate taste was barely noticeable in fact. A bit on the dry side as well though that was partially my fault for reducing the amount of oil (1 cup just seemed like a LOT!). If I make this recipe again I'll double the cocoa and sub applesauce for part of the oil to keep them moist. Read More
(29)
Rating: 3 stars
08/25/2004
A little dry nothing spectacular. A good use of excess zucchini but not my first choice of zucchini bread. The kids did eat it and request more - always a good sign! I will make it again with the following modifications: reduce flour by 1/3 cup increase spices sub applesauce for all or part of the oil. Read More
(25)