Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

These muffins are amazing and this recipe quickly has become my absolute favorite way to use zucchini and summer squash! This recipe utilizes yogurt to create super moist muffins, and oats for added fiber. Chocolate zucchini muffins are not the healthiest breakfast choice ever but not too bad for you either! This is the perfect recipe for the baseball bat zucchini that was hiding from you, even though they’re woodier, they bake up just fine!

Chocolate Zucchini Muffins

 Preheat your oven to 350°F. I coated two regular muffin tins with coconut oil but in hindsight wish I’d used paper liners. I just hate washing muffin tins! Either way works. Combine 1 1/2 cups flour, 1 1/2 cups oats, 1 1/2 cups sugar, 1/2 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon salt, 1 tablespoon cinnamon, and 1/2 cup dark chocolate chips together in a large bowl.

Chocolate Zucchini Muffins

Use a box grater to shred your zucchini and squash. You can use whatever combination you prefer or have. I did one small zucchini and one small squash because that’s what I had in the garden at the time. You need 2 cups total shredded zucchini/squash. Combine you shredded vegetables with 4 eggs, and 1 cup plain yogurt. I used Greek because that’s what I had, but regular would work as well.

Chocolate Zucchini Muffins

Make a well in the center of your dry ingredients and add the wet ingredients all at once. Mix until just combined, DO NOT OVERMIX! 

Chocolate Zucchini Muffins

Spoon batter into prepared muffin tins. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Mine took exactly 20 minutes.

Chocolate Zucchini Muffins

Remove to a wire rack and allow to cool for 20-30 minutes. Remove from the pan and try not to eat them all right away! We stored ours in the fridge and realized these chocolate zucchini muffins are much tastier cold! I felt like every bite had a dark chocolate chip in it even though the entire recipe only has 1/2 cup! Enjoy!

Chocolate Zucchini Muffins

Below you will find some of the equipment I used while making this recipe. I only endorse and recommend items I actually have and use in my own home!


Follow along!
Chocolate Zucchini Muffins
Chocolate Zucchini Muffins
Print Recipe
These easy Chocolate Zucchini Muffins will be your favorite zucchini recipe! Yogurt makes these moist & oats add fiber. Dark chocolate chips can't be beat!
Servings Prep Time
24 muffins 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
24 muffins 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Chocolate Zucchini Muffins
Chocolate Zucchini Muffins
Print Recipe
These easy Chocolate Zucchini Muffins will be your favorite zucchini recipe! Yogurt makes these moist & oats add fiber. Dark chocolate chips can't be beat!
Servings Prep Time
24 muffins 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
24 muffins 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat your oven to 350°F. Either line your muffin tins with paper liners or coat each with a little coconut oil. Combine flour, oats, sugar, cocoa powder, baking soda, salt, cinnamon, and dark chocolate chips together in a large bowl.
  2. Use a box grater to shred your zucchini and/or squash. Combine you shredded vegetables with the eggs, and plain yogurt.
  3. Make a well in the center of your dry ingredients and add the wet ingredients all at once. Mix until just combined, DO NOT OVERMIX! Spoon batter into prepared muffin tins. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
  4. Remove to a wire rack and allow to cool for 20-30 minutes. Remove from the pan and enjoy!
Recipe Notes

Recipe adapted from Leanne Brown's book, "Good and Cheap."

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