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Zucchini Cocoa Muffins

A neighbor brought over some zucchini from his garden, and I wanted to do something a bit different this morning. (cont.) Zucchini Cocoa Muffins

Makes 8 medium muffins.

We had done a Zucchini Chocolate Bread a while back that was fabulous, but we had no German chocolate bars this morning, only cocoa powder. The recipe below was the successful result of our culinary exploration! Enjoy!


  • 1 c shredded zucchini (about 1 small zucchini)
  • 1/2 c milk
  • 1/2 c sour cream
  • 1 large egg
  • 1 tsp vanilla
  • 1 c all purpose flour
  • 1/3 c unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 c sugar


  1. Preheat oven to 350 degrees F and grease a muffin tin for 8 half-cup muffins.
  2. In a large bowl, combine the zucchini, milk, sour cream, egg and vanilla. Beat by hand until well blended.
  3. Sift the flour, cocoa, baking powder, cinnamon and salt into the bowl and add the sugar. Stir until combined.
  4. Fill muffin cups to within 1/4 inch of the rim and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in tin for 10 minutes, before loosening edges and cooling on a rack.

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