Olive Oil Chocolate Chip Zucchini Muffins

You all know I am a fan of farmers’ markets and I try to go to one every weekend.  It is always my mission to find fresh seasonal produce and to support our local growers.   During one of my recent visits I purchased one of the early crops of zucchini.  I don’t think any of them measured over 5 inches in length.  I brought them home and had the “now what am I going to make with these?” moments.   I also wanted to incorporate one of my favorite olive oils that I have blogged about previously, Spartan Oil.  You can tell in this photo this is a well-loved bottle of Spartan Oil that has seen many refills.  I am a fan of using olive oil in place of many cooking oils.  For this recipe, the combination of the oil, zucchini and chocolate are divine.  I was off to my neighbors delivering muffins that afternoon after my first taste and realized these are truly delicious.  Check out the second photo – my dear neighbor posted about the muffins on Facebook; a truly delightful post.


Olive Oil Chocolate Zucchini Muffins


  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 1 cup olive oil (I used Spartan Oil)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 2 cups finely grated zucchini


  1. Preheat oven to 350 degrees.  Line 24 muffin tins with paper liners or spray with nonstick spray.  In a large bowl combine the flour, cocoa powder, salt, baking soda, and cinnamon..  In a medium mixing bowl, combine the sugars, olive oil, eggs, and vanilla and whisk until completely blended  Gradually add wet mixture to flour mixture, mix with a spatula until all is combined.  Fold in chocolate chips and zucchini.  Fill muffin cups 3/4 full.  Bake 20 - 25 minutes or until a tester comes out clean. 





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