chocolate muffins

This is one of those recipes that can be made year round, especially when you are handed a gigantic mother-lover of a zucchini by a neighbour at the end of summer. They freeze well and my kids love them in their lunches. And they are kind of healthy-ish, right?

Look at all that zucchini goodness!

I am not sure that these could be called healthy per se but surely adding the zucchini counts for something right? ย All I know for sure is the zucchini makes these muffins extra moist and I crack up every time my 3 year old asks for a ‘chocolate bikini muffin’.

This is a tried and true recipe at our house, I have been making them for more years than I care to admit. ย The recipe was originally for a loaf but I like muffins as they bake faster and are great in lunches. ย Thanks to my old co-worker Shelly for the recipe!

Zucchini and chocolate-the makes of something good!

*Note if you don’t have buttermilk on hand try this little tip to ‘make a substitute’


Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

The zucchini makes these chocolate muffins extra moist. Make extra and freeze them for lunches!


  • 1/4 cup butter-room temperature
  • 1/2 cup vegetable oil
  • 1 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 2 1/2 cup flour
  • 4 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 2 cups zucchini-shredded
  • 1/2 cup chocolate chips


1. Pre heat oven to 350. Line muffin pan with muffin cups.

2. Cream together butter, oil, sugar, eggs, vanilla and buttermilk.

3. Sift together dry ingredients then add to creamed mixture.

4. Mix in zucchini and chocolate chips.

5. Bake 20-25 minutes, toothpick inserted into muffins should come out clean.

6. Enjoy!