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recipe for chocolate zucchini muffins

Chocolate Zucchini Muffins

This chocolate zucchini muffins recipe is a simple bake suitable for first time cooks. Kids aged 7-12 who are learning to cook will get good results and a tasty bake that they can be proud of.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Servings 12 muffins


  • 1 Box grater or food processor
  • 1 12 serving cupcake pan or muffin tin
  • 1 Whisk or wooden spoon
  • 1 Large bowl for mixing
  • 1 Large metal spoon or spatula
  • 12 Cupcake liners or muffin papers


  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¾ cup packed brown sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs room temperature
  • ¼ cup butter melted
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • cups shredded garden zucchini
  • ¾ cup mini dark chocolate chips plus extra for sprinkling top of muffins


  • Preheat the oven to 350 degrees F. Add cupcake liners to one 12 serving cupcake pan or muffin tin and set aside.
  • In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda and salt.
  • In a separate bowl, whisk together eggs, butter, coconut oil, and vanilla.
  • Add wet ingredients to dry ingredients, and fold together until incorporated. Do not over mix.
  • Fold shredded zucchini and chocolate chips into the batter.
  • Spoon the muffin batter into the prepared liners of the cupcake pan and sprinkle chocolate chips on top of the muffins. To make this easier, you can use an ice cream scoop instead of a spoon.
  • Get an adult to put the muffins into the oven. Bake for 15 min or until a toothpick inserted in the center of a muffin comes out clean.
  • Get an adult to remove cupcakes from the oven and place them on a wire cooling rack to cool completely.