Dark Chocolate Zucchini Muffins
by Aimee
Yesterday at the market I passed several large baskets overflowing with plump zucchini and noted that they were being sold for mere pocket change.
Then I remembered this muffin recipe which I had yet to post and made an additional mental note to get it out into your inboxes while zucchini is still cheap and prolific. I resisted bringing home any more zucchini from the market yesterday, but my kids are so crazy about these muffins, I’m know going to need to make a double batch before long.
Dark Chocolate Zucchini Muffins are fantastic for breakfast or school lunches. Their flavour deepens after twenty four hours at room temperature, so they are just as delicious on the second day as they are served up warm from the oven. I’ve been making them in mini format for snacking as well as jumbo size for a filling breakfast-on-the-go.
Are you ready for fall baking? Let’s kick things off with a tray of nourishing muffins.
I supposed that these are technically double chocolate muffins, since both dark cocoa and chocolate chips are used. Not to worry, though, as whole wheat pastry flour and a packed cup of grated zucchini tip the scales towards a healthier muffin.
I like to bake with an organic dark muscovado sugar as it deepens the flavour and is a more natural sweetener than refined sugar, but you could also use a standard dark brown sugar and get similar results.
I’ve given quite a few variations in the recipe, as I want you to make it your own, with ingredients you may have on hand. Try a non-dairy version using coconut oil and almond milk or chop up a bar of dark chocolate and replace the chips.
| Dark Chocolate Zucchini Muffins | Print |
- 2 cups whole wheat pastry flour
- 1/2 cup cocoa powder
- 4 teaspoons baking powder
- 1/2 cup muscovado sugar (or dark brown sugar)
- 3/4 teaspoon fine sea salt
- 2 large eggs
- 1/4 cup melted coconut oil or vegetable oil
- 1 1/4 cups 2% milk (or non-dairy milk)
- 1 teaspoon pure vanilla extract
- 1 cup packed grated zucchini, excess water removed (2 medium)
- 1 cup dark chocolate chips or chopped chocolate
- Preheat oven to 425 and place the oven rack in the center. Oil a 12-cup muffin tin and line it with cupcake papers.
- Over a medium bowl, sift together the flour, cocoa powder and baking powder. Whisk in the sugar and salt.
- In a large bowl, whisk the eggs until frothy. Mix in the oil, milk and vanilla. Pour the dry ingredients into the wet and fold together with a few swift strokes.
- Add in the grated zucchini and the chocolate chips. Fold all the ingredients together, being carful not to over mix.
- Scoop the muffin batter into the prepared muffin tin and place on the middle rack of the oven. Bake for 5 minutes, then lower the oven temperature to 375F. Bak for an additional 12-16 minutes or until the tops spring back lightly when pressed.
- Cool for 10 minutes in the pan, then remove and cool on a wire rack.
Our very adaptable, best over oatmeal muffins remain the most popular muffin recipe in my kitchen, but these dark chocolate zucchini are a nice way to change things up. And if you don’t want to bake with chocolate, try these zucchini apple mini muffins on for size.
Happy fall baking!
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