Chocolate Chunk Zucchini Muffin Loaves

  • Author: The Kitchen Whisperer

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  • 1 cup flour (all purpose)
  • 1/2 cup dutch cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 teaspoon espresso powder
  • 1/2 cup coconut oil or 1/2 cup natural apple sauce for lowfat version
  • 1/2 cup sugar or 1/4 cup Splenda White Sugar Blend for diabetic friendly version
  • 1/2 cup light brown sugar or 1/4 cup Splenda Brown Sugar Blend for diabetic friendly version
  • 2 large eggs
  • 1 teaspoon chocolate extract
  • 1 3/4 cups shredded raw zucchini (pressed) – *see note below*
  • 1 1/2 cups dark chocolate chunks
  • See Notes for Add-ins


  1. In a medium bowl whisk the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  2. Using your stand mixer, beat the oil, sugars, eggs, chocolate extract and espresso powder for 3 minutes.
  3. Add the shredded zucchini to the dry ingredients and toss to coat the zucchini evenly.
  4. Add in chocolate chunks and combine gently.
  5. In batches add the dry ingredients to the wet ingredients using a spatula to incorporate everything until just mixed. Do NOT use your mixer.
  6. At this point gently fold in your Add-in(s).
  7. Cover the batter with plastic wrap and refrigerate for 1 hour (you can go up to 8 hours for this).
  8. Preheat the oven to 350F and spray a loaf pan (9x5x3) with nonstick cooking oil. Or you can use 3-4 mini loaf pans.
  9. Pour the mixture into the loaf pan and bake in the oven for 55 – 65 minutes or until a toothpick can be inserted in the bread and then be removed clean. For the smaller loaf pans cooking will be 30-40 minutes.
  10. Remove from the oven and cool in the pan for 5 minutes.
  11. Remove from the pan and cool completely on a wire rack before cutting.


Pressing zucchini

Put your shredded zucchini in a strainer and gently press down to remove any excess liquid. You won’t get a lot but you may get a few tablespoons. Discard the liquid.

1 cup raw coconut flakes
1 cup dried cranberries
1 cup raisins
1 cup chopped pecans or almonds

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