By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 18
274 cal · 45 min
Dark Chocolate Zucchini Muffins
Recipe GLPRfeeb546c9cf025
Tender, moist muffins loaded with grated zucchini and rich dark chocolate flavor. These naturally sweetened with brown and white sugar, these muffins are perfect for breakfast or brunch. Made with vegetable oil and applesauce for moisture, they're a delicious way to sneak in vegetables.
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Ingredients
3 eggs
1 cup packed brown sugar
1 cup white sugar
½ cup vegetable oil
½ cup applesauce
1½ teaspoons vanilla extract
4 oz dark chocolate, chopped and melted
3 cups all-purpose flour
1 tablespoon dark chocolate cocoa powder
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 cups grated zucchini
Directions
Preheat oven to 350°F. Line 18 muffin cups with paper liners.
In a large bowl, whisk together eggs, brown sugar, white sugar, vegetable oil, and applesauce until smooth and well combined.
Chop the dark chocolate and melt it slowly over low heat in a small saucepan, stirring frequently until completely smooth. Stir the vanilla extract into the egg mixture, then slowly pour the melted chocolate into the bowl while whisking continuously to combine evenly.
In a separate medium bowl, whisk together all-purpose flour, cocoa powder, salt, baking soda, and baking powder.
Add the dry flour mixture to the wet ingredients and stir just until the batter comes together—do not overmix. Gently fold in the grated zucchini.
Divide the batter evenly among the muffin cups, filling each just below the top of the liner.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Remove from oven and cool in the pan for 5 minutes before serving.
Comments
Every ingredient is stocked at any Harris Teeter, Food Lion, or Walmart in Charlotte, with no special stops required. Cost per serving runs about forty cents, driven mainly by eggs and the dark chocolate; applesauce and zucchini bulk it affordably. The 45-minute stated time is honest—prep and grating zucchini take roughly 10 minutes, baking accounts for the rest—and this is a legitimate make-ahead: the muffins reheat well in a microwave or oven for three days and freeze reliably for weeks. The recipe feeds a family, demands minimal attention once in the oven, and zucchini is abundant and cheap in North Carolina from June through September, though not in March.
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