Triple Chocolate Zucchini Muffins

Ah… there’s nothing like a good cup of coffee and a good muffin – especially these Triple Chocolate Zucchini Muffins!  Chocolate AND zucchini for breakfast? They MUST be healthy, right?Triple Chocolate Zucchini Muffins / The Grateful Girl Cooks!
Seriously… chocolate AND zucchini? Who knew?

I found this recipe for muffins on Pinterest several months ago (where else?). These are extremely “chocolate-y” muffins (3 types of chocolate), and surprisingly, has zucchini as a secret ingredient! I’m pretty positive the fact that there is a vegetable inside these muffins makes them HEALTHY, right? RIGHT.

Here’s something I read this morning: “But I trust in Your unfailing love; my heart rejoices in your salvation. I will sing to the Lord for He has been good to me.” (Psalm 13:5-6).

I love those verses from the Bible. I am reminded daily of the never-ending love God has for me. He HAS been trustworthy, good, and faithful to me (and our family) over the course of a lifetime of good times, bad times, and everything else in-between…for that I am so grateful! I love to have quiet time in the early morning hours…I delight in this time with God, little old me, and a couple cups of strong coffee. Occasionally I will make muffins and of course, I invite one of the muffins to join me in this special time… where I feed my soul and my tummy.

Maybe you’re looking for a new muffin recipe. Maybe you get excited about camouflaging a vegetable in your child’s chocolate muffin (hey, we do what we have to, to get them to eat their veggies!…) These muffins are easy to make and extremely yummy; I sure hope you will enjoy them! The recipe as written makes quite a lot of muffins… they are easily “freezeable”, if wrapped and sealed well!

Triple Chocolate Zucchini Muffins / The Grateful Girl Cooks!

Right out of the oven… ready for some sifted powdered sugar to finish them off!

Triple Chocolate Zucchini Muffins / The Grateful Girl Cooks!

Looking good… time to take a bite!

Hope you will consider making these scrumptious muffins! They truly are delicious, and because you added zucchini, I’m POSITIVE they must be 100% healthy, as well! (wink, wink!) Have a fantastic day.
Triple Chocolate Zucchini Muffins / The Grateful Girl Cooks!Recipe source:
Triple Chocolate Zucchini Muffins
Prep time
Cook time
Total time
These chocolate muffins have a secret ingredient (shhh... it's zucchini!) and are absolutely delicious!
As Prepared By:
Recipe type: Breakfast
Serves: 30 muffins
  • 4 eggs
  • 2 cups granulated sugar
  • 1 cup canola oil (I used vegetable)
  • 3½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoons salt
  • ¾ cup cocoa powder
  • 2½ cups grated zucchini (well drained/pressed to reduce water content)
  • ½ cup semi-sweet chocolate chips
  • 2 oz. dark chocolate, chopped
  • Cooking spray
  • 2 Tablespoons confectioners sugar (powdered), to sift on top of baked muffins
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, place the eggs, sugar and oil. Whisk these together until smooth.
  3. Add the flour, baking soda, baking powder, salt and cocoa powder to the egg mixture; mix these ingredients very well.
  4. Add in the drained/pressed grated zucchini, along with the chocolate chips and the dark chocolate pieces. Stir well by hand until ingredients are completely blended.
  5. Take the cooking spray and spray your standard sized muffin tins (liners are optional...I didn't use them).
  6. Fill the muffin pans about ¾ of the way to the top with the batter. There is enough batter to yield approx. 30 muffins.
  7. I sprinkled a few extra chocolate chips on top before baking. (this is optional)
  8. Bake the muffins at 350 degrees for 15-20 minutes or until the top springs back when touched. Remove muffins from oven and cool. Dust with sifted powdered sugar for a nice presentation.
That's a LOT of muffins! You can freeze extra muffins for another day, or easily cut the recipe in half and make 15 muffins.




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