Chocolate Zucchini Muffins

Muffins are always popular….you can virtually use your own choice of flavour and ingredients to any basic muffin mixture.

2009 Chocolate Zucchini Muffins Photo by Carroll Pellegrinelli, licensed to

Ingredients 1

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground nutmeg
  • 1 cup sugar
  • 1 cup firmly packed brown sugar

Ingredients 2

  • 3 eggs
  • 1/2 cup milk
  • 1 cup vegetable oil
  • 1 teaspoon vanilla

Ingredients 3

  • 2 cups shredded zucchini (approx. two 6-inch zucchinis)
  • 3 ounces semi-sweet chocolate, chips or chopped
  • 3 ounces dark chocolate, chips or chopped


Preheat oven to 375 degrees F. Prepare muffins tin(s) for 24 muffins. Either lightly grease or use paper muffin cups. Combine ingredients 1  in large bowl. Set aside.

Completely combine second set of ingredients. Add egg mixture to flour mixture. Stir until just moistened.

Carefully, stir-in zucchini and chocolates. Bake for 18 to 22 minutes. Cool Chocolate Zucchini Muffins slightly on wire rack before serving.


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