Chocolate Zucchini Muffins Recipe | Breakfast Recipes | PBS Food

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins recipe

These breakfast muffins can also be easily converted into pancakes or a loaf. (Recipe Credit: Adrianna Adarme of Fresh Tastes)


Yield: 12 muffins


  • 2 cups grated zucchini (from about 2 medium-sized zucchini)
  • 1 1/4 cups all-purpose flour
  • 1/4 cup baking cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup white granulated sugar
  • 3/4 cup shaken buttermilk
  • 1/3 cup olive oil
  • 1 teaspoon pure vanilla extract


  1. Transfer the zucchini to the center of a few layers of paper towels. Wrap up the zucchini and squeeze all the water out. You’ll be surprised at how much liquid comes out! Set aside.
  2. Preheat the oven to 350 degrees F. Line a muffin pan with muffin liners. In a medium bowl, whisk the flour, cocoa powder, baking soda and salt together.
  3. In a medium bowl, whisk the egg and sugar together until it turns pale yellow, about 1 minute. Pour in the buttermilk, olive oil, and pure vanilla extract. Add the wet ingredients to the dry ingredients; mix until you no longer see any flecks of flour.
  4. Fill the muffin liners up about 3/4 of the way full. Bake for 15 to 20 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the muffin pan for 5 minutes before transferring them to a cooling rack.
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