Chocolate Zucchini Muffins

Chocolate Zucchini Muffins are a quick and easy way to make an abundance of zucchini. Whether chocolate muffins or walnut-raisin muffins, these moist muffins are healthy and perfect for kids!

Chocolate Zucchini Muffins

Ingredients for Chocolate Zucchini Muffins:

approx. 550 g (4 cups) grated zucchini
150 g (2/3 cups) butter, melted
300 g (1 1/3 cups) sugar
2 eggs
pinch of salt
400 g (3 cups) flour
2 tsp baking powder
3 tbsp (30 g) baking cocoa
100 g white chocolate drops
100 g dark chocolate drops
1 1/2 tsp cinnamon
Pinch of nutmeg (optional)
60 g (1/2 cup) walnuts, roughly crushed or chopped
75 g (1/2 cup) sultanas


Preheat the oven to 350°F and grease a muffin tin and/or ovenproof glasses with butter.

Halve the zucchini, scrape out the core with a spoon and grate. In the meantime, melt the butter.

In a large bowl, mix the sugar, butter and eggs well with a mixing spoon, then add the courgettes and mix them all together.

Add the salt, flour and baking powder and mix to a dough.

Transfer half of the batter to another bowl and fold in the ingredients for the chocolate version (baking cocoa, white and dark chocolate). Add cinnamon, nutmeg (if desired), walnuts and sultanas to the other half and stir in as well.

Pour the dough into the prepared moulds: Fill muffin tins completely, glasses only halfway.

Bake at 350°F convection oven for 25-30 minutes.

At the end of the baking time, allow the muffins to cool. Immediately close the cakes in the jar (if you want them to stay fresh longer) with the glass lid, rubber seal and clamps and then leave to cool.

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Chocolate Zucchini Muffins
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