Double Chocolate Zucchini Muffins
These chocolate zucchini muffins are so moist and chocolaty you won’t stop at just one. And they are healthy too because they include a serve of veggies!
  • 1¼ cups of plain flour
  • ¼ cup of cocoa powder
  • 1½ teaspoons of baking powder
  • ¾ cup of sugar
  • ½ teaspoon of salt
  • 2 beaten eggs
  • ½ cup of vegetable oil
  • 1 teaspoon of vanilla extract
  • ½ cup of chocolate chips (mini or regular)
  • 1½ cups of zucchini, grated and with excess water squeezed out
  1. Preheat oven to 180 °C (350 °F) and line medium sized muffin pans with paper cases.
  2. Combine dry ingredients; flour, cocoa, baking powder, sugar, and salt in a large mixing bowl and stir well to combine and break up any lumps.
  3. Make a well in the centre of the dry ingredients and then add the eggs, oil and vanilla.
  4. Mix the wet ingredients into the dry ingredients until just combined, do not over mix – only mix until no dry mix can be seen.
  5. Add the zucchini and chocolate chips and again stir until just combined.
  6. Divide batter evenly into the muffin pan wells, filling them roughly ¾ full.
  7. Bake for 22 - 25 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
  8. Allow muffins to cool in tins for around 30 minutes then transfer them to a wire rack to cool completely.
Recipe by The Links Site at