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Zucchini Chocolate Muffins {Mayonnaise Chocolate Cake Adaptation}

Chocolate Zucchini Muffins Mayonnaise Chocolate Cake from Scratch

Happy Monday friends!

I don't know about you but I plan my summer garden to stock my pantry & freezer with fruits & veggies to use for baking in the winter!  I love pulling out a container of frozen shredded garden zucchini on a snowy day ... then baking up a warm & delicious treat with a taste of summer!

A few things I grow in the garden that I love for winter baking:

  • pumpkin
  • zucchini
  • raspberries
  • strawberries

More about planning your garden for winter baking here!

These chocolate zucchini muffins are an adaptation from a classic chocolate mayonnaise cake recipe that my Mom passed down to me.  It's such a super simple recipe that comes together all in one bowl!

And there's a secret bonus to this recipe - no eggs, so you can eat the batter off the spoon after you make the muffins!  My favorite part of baking!

Chocolate Zucchini Muffins {Classic Mayonnaise Chocolate Cake}


  • 2 cups flour
  • 1 cup white sugar
  • 1/2 cup cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup mayonnaise
  • 1 cup cold water
  • 2 cups shredded zucchini (fresh or thawed, drained if really moist)
  • 2 teaspoons vanilla extract


Preheat the oven to 374F.  Fill 12 regular size muffin cups with paper muffin liners or grease the cups.

Start with a large bowl and add all your dry ingredients.  Mix well to break up any cocoa or baking soda chunks.

Add mayonnaise, water, zucchini, and vanilla.  Mix until all of the dry ingredients are "just" incorporated.  You don't want to overmix as the muffins will be more dense if overmixed.

 Spoon the batter into the muffin cups, evenly distributing it between the 12 cups.

Bake in the pre-heated oven for 20 to 24 minutes.  Check doneness with a toothpick - the muffins are cooked when the toothpick comes out clean.

Remove from the oven and let cool for 5 minutes.  Transfer to a cooling rack to cool completely.

Store in an airtight container for up to 5 days.  These muffins freeze well.

Add 1 cup of chocolate chips or chopped walnuts if you'd like.

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