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Chocolate Zucchini Muffins |

Chocolate Zucchini Muffins

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 dozen muffins 1x


Chocolatey with a hint of spice, these Chocolate Zucchini Muffins are a great way to use up that bountiful zucchini harvest.



  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice


  1. Preheat the oven to 350F. Prepare two 12-cup muffin pans.
  2. In a large bowl, beat together the eggs. Beat in the sugar and the oil. Add the cocoa, vanilla and zucchini and stir to mix.
  3. Stir in the flour, baking soda, baking powder, salt and pumpkin pie spice. Mix just until moist – do not overmix.
  4. Pour the batter evenly into the prepared muffin tins. Bake in the preheated oven for about 20 -25 minutes, or until a toothpick inserted in the middle comes out clean. Remove from pan and let cool on a wire rack.

Recipe Notes:

slightly adapted from

slice of no bake nutella cheesecake topped with hazelnuts

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