Chocolate Zucchini Muffins


  • ¼ cup chocolate chips
  • 3 eggs, room temperature
  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 cups grated zucchini (about 2 small or 1 large zucchini)
  • ½ cup apple sauce
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 Tablespoon cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup chocolate chips



    Preheat oven to 350°F degrees. Place Mini Bon Tray or Square Savarin Tray* on Medium or Large Perforated Baking Sheet and set aside.

    Place ¼ cup chocolate chips in Mini Cake Mold. Microwave for 30 seconds.

    In the Stainless Mixing bowl, whisk together eggs, sugar, vegetable oil, grated zucchini, apple sauce, and vanilla extract. Add in melted ¼ cup chocolate chips and whisk again.

    In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon. Add flour mixture to zucchini mixture. Stir to combine. Fold in the chocolate chips. Using a measuring cup, fill Tray wells ¾ full.

    Bake for 22-25 minutes or until toothpick inserted into the center of a well comes out clean. Let cool for 5 minutes before popping out each muffin.

    *Recipe will make 19 muffins.

    *Use the Eco-Chop to ‘shred’ the zucchini.


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