Double Chocolate Zucchini Muffins #FoodieMamas

Welcome to the #FoodieMamas second monthly recipe roundup! Our theme this month is Zucchini and my contribution is this amazing recipe for Double Chocolate Zucchini Muffins! I don't know about you, but every year our garden yields several absolutely gigantic zucchini that are perfect for using in baking but too big do do much else with (seriously, they're almost as tall as my one-year-old). I guess that's just part of living on the Canadian prairies, which is fine with me since I begin every fall with a freezer full of shredded zucchini for baking!
This is my go-to recipe to use up all that zucchini. It's been in my family for years and I think you're going to love it as much as we do!

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You'll need:

2 cups grated or shredded zucchini (there's no need to peel it)
1 cup vegetable oil
1/2 cup low fat buttermilk
1 1/2 cups white sugar
2 eggs
1 tsp vanilla
2 1/2 cups all purpose flour
6 tbsp dutch processed cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 cups chocolate chips

To make:

Preheat your oven to 350 degrees Fahrenheit.

To a large bowl add the shredded zucchini, oil, buttermilk, sugar, eggs and vanilla. 

Mix these ingredients together until they're well combined. Sometimes it's easiest to break up the eggs into the mixture with a fork first and then finish off the mixing with a wooden spoon.

To a separate bowl add the flour, cocoa powder, baking soda, salt and cinnamon. Mix these ingredients together with a wire whisk and dump them into the large bowl with the wet ingredients.

With a wooden spoon or rubber spatula, mix these ingredients together just until combined.

Add the 1 1/2 cups of chocolate chips to the batter and fold them in carefully without over-mixing, reserving the other 1/2 cup to sprinkle on top of the muffins.

Divide the batter evenly between 24 muffin cups and sprinkle the remaining chocolate chips over the tops of the batter.

While the batter is still raw you'll be able to see little pieces of zucchini peeking through, but as soon as the muffins have baked the zucchini should disappear almost completely.

Bake the muffins at 350 degrees Fahrenheit for about 24 minutes. Test them by inserting a toothpick into one muffin and if it comes out clean, they're done!

Remove them from the oven and let them cool in the muffin tins for 10 minutes before removing them to a wire rack to cool completely.

It's a wise idea to wait to enjoy them until they're at least cool enough to hold in your hand, but these are SO yummy when they're still warm and the chocolate chips are melted and soft.

These muffins are unbelievably moist and they taste so decadent and chocolatey that you'd never guess the secret ingredient is zucchini!!

Even though these muffins look and taste so rich, they're only 7 Weight Watchers PointsPlus per muffin (the recipe makes 24)! Compared to a commercially prepared chocolate muffin (14 or more PointsPlus), this recipe is a much healthier choice for chocolate treat!

Hope you enjoy this recipe, and please take some time to check out the other #FoodieMamas recipes I have listed below!


Check out Deepika's Zucchini with Peas Pesto on her blog Easy Baby Meals!


Kim from Feed Me Seymour is showcasing a Crispy Zucchini with Honey Mustard Aioli this month!


Check out Kaitie's tasty Grilled Zucchini Bruschetta on her blog Fuchsia Freezer!


Doesn't Sabrina's Panda Express Zucchini Mushroom Chicken look amazing? Check it out on her blog Dinner then Dessert!

Hungry for more? Click here to get free recipes by email!


  1. These look so yummy. I've never actually baked with zucchini before, but now I'm inspired to try! :)

    1. Thanks Olivia! You've got to try it!! It makes whatever you're baking so moist, yet you can hardly see or taste the zucchini at all. It's especially great in muffins and cakes :)

  2. Very informative, keep posting such good articles, it really helps to know about things.

  3. I just pulled a batch of these out of the oven. One jumped out of the muffin tin and right in to my mouth - absolutely delish! Thanks, Busy Baker!


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