Chocolate Zucchini Muffins

Course Breakfast


  • 3 eggs (room temperature)
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 cups grated zucchini (2 small or 1 large zucchini)
  • 1/2 cup apple sauce
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 tbsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup chocolate chips (divided into 1/4 & 3/4 cups)


  • 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.