Chocolate Zucchini Muffins

I have been trying to come up with an idea on how to use up all that zucchini from your garden. I figured a way how to do that and get your kids to eat vegetables too. How awesome is that? Well, I was looking for something tasty to make with zucchini. At the time I was thinking savory and trust me there are a lot of savory dishes out there.
I thought about my mom she used to make a zucchini bread with cinnamon in it. It was like a pumpkin bread. I wasn’t sure if that would work for the picky eater in my house, So, I wondered how I could disguise it without her knowing that zucchini was in it. Chocolate is dark enough, and who doesn’t love chocolate? I didn’t tell her it had zucchini in it until she was at her fourth or fifth bite.

Chocolate Zucchini Muffins


3 eggs

2 cups white sugar

1 cup vegetable oil

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons vanilla extract

2 cups grated zucchini

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamom


Preheat oven to 350 degrees F (175 degrees C). 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 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 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Peace be with you,