Double Chocolate Squash Muffins

This year, I’m growing yellow squash and green zucchinis in my organic vegetable garden. Needless to say there’s an abundance and I find myself trying to use squash up almost every day.

These muffins are divine especially if you’re a chocolate lover. You cannot even tell there’s squash in it. My kids gobble it up and they don’t even realize there’s a vegetable in it. 😁

This recipe makes 12 muffins.


  • 1 1/2 cup shredded yellow squash (summer squash, green zucchini could be used as a substitute)
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup chocolate chips


  1. Preheat the oven to 350 degrees.
  2. Squeeze excess moisture from squash.
  3. Mix oil, white sugar, brown sugar and vanilla.
  4. Mix in eggs and shredded squash.
  5. Add in flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Mix until combined.
  6. Fold in chocolate chips.
  7. Spoon mixture in 12-muffins pan. I personally use cupcake liners to make cleanup easier.
  8. Bake for 20 minutes.

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