Double Dark Chocolate Zucchini Muffins

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40 min Prep time: 15min Cook time: 25min

Moxy Thoughts

Summer is getting into full swing, we know this because of two very simple truths in our family – first, the garden is starting to produce vegetables at high pace and second, weekends are filled by sitting at the side of a pool watching our kids swim on the local swim team.  This is a lot of fun, but it’s also a lot of sitting around.

If you didn’t grow up swimming, or don’t have a kid on the swim team, this is an interesting culture that happens all around the country every weekend.  We have a serious amount of gear that we haul all over the central valley area including pop up tents, portable misting fans, outdoor mats and a lot of folding chairs.  Plus, of course, we have a cooler filled with snacks, lunches and drinks.  I like to use whatever is growing in season to determine the types of foods we bring to the meets.  It’s both easier and also more nutritious for all of us, plus the vegetables and fruit out of the garden just taste delicious!

Right now, the stars of the show are the zucchini, tomatoes, peppers of all types and honeydew melons.  In the next post, I’ll share my newest recipe for Gazpacho that uses our gardens’ early girl tomatoes and the fresh habaneros popping up for heat and flavor.  But this one is dedicated to that prolific zucchini.  If you don’t pick them frequently, you’ll end up with giant ones that don’t taste as great. So, if you’re growing your own you just need to know that once they start producing fruit they really won’t stop growing until the season ends!  We have a few other ideas for any excess zucchini like this zuchini muffin with eggs and bacon. I’ll also post one for a new zucchini vegetarian frittata that I have been working on.

There are a few really good zucchini chocolate bread recipes on Pinterest like this one from and mine is an adaptation of a few that I read and combined.  It’s super easy to make, uses whole wheat flour and minimal sugar.  This recipe makes 12 muffins so feel free to double the batch.  These muffins don’t last long!

I hope you enjoy the recipe and please share your versions and any adjustments you make.  Happy Summer!



  • 1 cup whole wheat flour
  • 3/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 3/4 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 cup unsweetened cocoa powder
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla extract
  • 1 1/2 cups shredded zucchini
  • 1 cup dark chocolate chips


  • Preheat oven to 350
  • Line 12 regular size muffin tins with paper muffin cups
  • In large bowl, combine flour, baking soda, baking powder, cinnamon, cocoa powder and salt
  • In small bowl, combine eggs, sugar, oil and vanilla extract
  • Add egg mixture to dry ingredients and blend until all flour is wet, do not over mix
  • Add zucchini and chocolate chips and stir until well incorporated
  • Drop into muffin tins, fill up to 3/4 of cup
  • Bake 20-25 minutes or until toothpick slides out dry from muffins
  • Cool on rack until you can remove the muffins from the tin and serve!

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Let’s put some Moxy back on your plate! (more about Anna)