Zucchini is a prolific crop and those who plant it know what I'm talking about! I was trying to figure out how to use this veggie up and decided to try to make chocolate zucchini muffins. There are two questions I'm anticipating so here are the answers to them. Yes, these muffins use a chocolate cake mix! It is what makes this a speedy and simple recipe. No, you cannot tell that there is zucchini in it. You can't see it and you can't taste it once the muffins are baked. I was happy to see that the zucchini dissolved during the baking process!
Why I like this recipe
This super easy way to use up excess garden (or purchased) zucchini. You can use up some of those surprise huge zucchini that seem to grow overnight. If using a large zucchini, I'd suggest peeling some of the skin off because older larger zucchinis have tougher skin. I also quarter sections of zucchini and cut out the larger seeds.
This recipe uses just a handful of ingredients, and adding optional chocolate chips takes it over the top. It then becomes a double chocolate zucchini muffin recipe! Who wouldn't love that?
Seriously, I even told my testers that there was a lot of zucchini in these muffins! They couldn't tell!
These muffins are perfect as a dessert, a snack, or I've even had one as a breakfast to go.
Considering how much zucchini that gets added, makes me feel this recipe is a healthy chocolate zucchini muffin recipe! You also do NOT add oil to this recipe so there is that benefit too! My original inspiration for this recipe was the two-ingredient pumpkin muffin recipe I published years ago. It was a Weight Watchers-inspired recipe and I've modified it for this chocolaty zucchini muffin version.
Ingredients
1 box of chocolate cake mix
2 cups lightly packed shredded zucchini (if using large zucchini, remove some of the skin and all the seeds)
(picture below shows how my shredded zucchini looks - it's not super fine!)
2 large eggs, whisked
1 cup chocolate chips (optional)
½ cup water (if needed to achieve batter consistency)
Instructions
Makes 12 muffins
Preheat the oven to 350 degrees Fahrenheit
Spray muffin tin with cooking spray or use paper liners
Whisk eggs
Stir in shredded zucchini
Mix in chocolate cake mix
Add ½ cup water (If there is not enough moisture in the zucchini to create a batter, add water. I usually add ½ cup water)
Add optional 1 cup chocolate chips. Fold in to combine.
The image below shows the consistency of the batter. It's not very liquid.
Bake for approximately 20 minutes. Pick with a toothpick to see if the muffins are done. The toothpick should come out clean, not covered in batter. The amount of moisture in it will affect the baking time.
This recipe is so easy! No need to have cocoa powder, vanilla or baking soda on hand.
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Chocolate Zucchini Muffins (three Ingredients)
Ingredients
- 1 box chocolate cake mix
- 2 cups zucchini shredded - if using large zucchini, remove some of the skin and all the seeds
- 2 large eggs whisked
- 1 cup chocolate chips optional
- ½ cup water if needed to achieve batter consistency
Instructions
- Makes 12 muffins
- Preheat the oven to 350 degrees Fahrenheit
- Spray muffin tin with cooking spray or use paper liners
- Whisk eggs
- Stir in shredded zucchini
- Mix in chocolate cake mix
- Add ½ cup water (If there is not enough moisture in the zucchini to create a batter, add water. I usually add ½ cup water)
- Add optional 1 cup chocolate chips. Fold in to combine.
- The image below shows the consistency of the batter. It's not very liquid.
- Bake for approximately 20 minutes. Pick with a toothpick to see if the muffins are done. The toothpick should come out clean, not covered in batter. The amount of moisture in it will affect the baking time.
Notes
Nutrition
Other easy cakemix recipes
3 Ingredient Peach Cobbler
Banana Chocolate muffins (3 Ingredient)
2 Ingredient Pumpkin Spice muffins
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