Chocolate Zucchini Muffins

Name: Chocolate Zucchini Muffins
Yield: 2 dozen
Ingredients: 3 eggs; 2 cups white sugar; 1 cup vegetable oil; ⅓ cup unsweetened cocoa powder; 1 ½ teaspoons vanilla extract; 2 cups grated zucchini; 3 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon salt; ¼ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon ground cardamom

Rating: 4.45 stars

256 Ratings
195 Reviews
44 Photos

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.

By Larry B

Gallery

Recipe Summary

Servings:

Yield:

2 dozen

Nutrition Info

Directions

Step 1

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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Step 2

In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
Step 3

Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
Step 4

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

Per Serving:

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)

Most helpful positive review

SANDYBREIT

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

Helpful

(214)

Most helpful critical review

Twinkeroo

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

Helpful

(29)

256 Ratings

5 star values: 157
4 star values: 69
3 star values: 20
2 star values: 8
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

SANDYBREIT

09/15/2004

Helpful

(214)

EVELLINGSON

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

Helpful

(169)

PRAIRIEMOMMY

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

Helpful

(137)

Gail

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

Helpful

(88)

JLLL

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

Helpful

(54)

DANCERDEDE

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

Helpful

(38)

SHILLABILA

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

Helpful

(31)

Twinkeroo

04/01/2006

Helpful

(29)

ZACHBENMOM

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

Helpful

(25)

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Nutritional Information

Chocolate Zucchini Muffins

Servings Per Recipe: 24
Calories: 216.7

% Daily Value *

protein: 6 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 16 %

saturated fat: 8 %

cholesterol: 8 %

vitamin a iu: 1 %

niacin equivalents: 12 %

vitamin b6: 2 %

vitamin c: 3 %

folate: 9 %

calcium: 2 %

iron: 6 %

magnesium: 4 %

potassium: 2 %

sodium: 7 %

thiamin: 14 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chocolate Zucchini Muffins

1 of 195

All Reviews

SANDYBREIT

09/15/2004

Helpful

(214)

EVELLINGSON

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.

Helpful

(169)

PRAIRIEMOMMY

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.

Helpful

(137)

Gail

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.

Helpful

(88)

JLLL

01/12/2009

Helpful

(54)

DANCERDEDE

04/10/2005

Helpful

(38)

SHILLABILA

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.

Helpful

(31)

Twinkeroo