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    Home » Recipes » Bread

    Chocolate Zucchini Muffins

    Published: Sep 11, 2015 · Modified: Apr 5, 2021 · This post may contain affiliate links

    213 shares
    • 46
    Jump to Recipe Print Recipe

    Chocolate Zucchini Muffins are so yummy AND a great way to sneak veggies into your kids diets!

    My husband LOVES these Chocolate Zucchini Muffins.  It is a wonderful way to use the extra zucchini from your summer garden and make a delicious treat that the whole family will love.   A great way to "sneak in" a few veggies too!  You can adjust this recipe to suit your taste buds and he likes some with nuts too.

    You can even make a crumble topping out of equal parts brown sugar, chopped nuts, butter and chocolate chips however they are delicious as is too!  If you opt for the topping simply sprinkle it on before you bake.  Without the topping they freeze well.  Hope you enjoy as much as my husband does! Chocolate Zucchini Muffins are so yummy AND a great way to sneak veggies into your kids diets!

    Chocolate Zucchini Muffins

    Print Pin Rate
    Course: Bread
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 24
    Author: Melissa Jennings

    Ingredients

    • 3 eggs
    • 2 cups granulated sugar
    • 1 cup oil
    • ⅓ cup unsweetened cocoa powder
    • 2 teaspoons vanilla extract
    • 2 cups grated zucchini press excess water out with paper towels
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 teaspoon salt
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground cardamom
    • ½ cup chocolate chips

    Instructions

    • Preheat oven to 350 degrees F.
    • Lightly grease or line two 12 cup muffin tins with paper liners.
    • In a large bowl beat the eggs. Beat in the sugar and oil.
    • Add the cocoa, vanilla, zucchini, chocolate chips 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 ⅔ of the way full.
    • Bake for 20 to 25 minutes.
    • Remove from pan and let cool on a wire rack.
    • Store covered.
    Tried this recipe?Mention @SPMoms or tag #SPMOMS!

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    Stockpiling Moms can be found in all your favorite places. Hop on over to Instagram and follow the fun. We love posting memes, family fun, travel, and whatever we are feeling that day. Pinterest is also an amazing place to visit Stockpiling Moms. This is where you can pin all your favorite articles from our Food, Travel & Lifestyle Blog.

    Melissa Jennings

    Melissa is a football and soccer mom who has been married to her best friend for 24 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.

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    213 shares
    • 46

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    Reader Interactions

    Comments

    1. Kelli B

      September 12, 2015 at 3:46 pm

      Great recipe! This may be a way to "trick" my picky little eater into actually consuming a vegetable.

      Reply

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    Melissa Jennings, Owner & Shelly King, Owner

    Hey Y'all!

    Melissa Jennings and Shelley King are the bloggers behind Stockpiling Moms®. Since 2009, they have been sharing recipes, travel reviews and tips that focus on helping busy families make memories.

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