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Friday, August 12, 2011

Chew on This | Chocolate Chocolate Zucchini Muffins

This is our first year having a garden. I don't know what took us so long but man, oh man, am I ever happy we planted one. Most specifically, for me anyways, because of all the zucchini we planted. I love zucchini.

And I love zucchini most in Chocolate Chocolate Zucchini Muffin form. And yes, I can practically see you shaking your head at me, some what disappointed in my reasoning for planting zucchini. But I have no shame. Because I know what I'm talking about.

You'll understand once you make these muffins. You'll be plotting raids on your neighbor's zucchini patch soon enough. I won't judge.

This recipe includes two full cups of grated zucchini. Not too shabby nutritionally. 

Make sure to wash your zucchini thoroughly and grate it with the skin on. Lots of good healthy stuff in the skin.

These muffins are so moist and so addictive. Delicious bare. And over the top slathered with ganache. Admittedly though, quite sinful this way. But so, so good!


Here's the recipe:

Chocolate Chocolate Zucchini Muffins
(recipe yields 12 regular sized muffins and 12 mini muffins)

1 1/2 C flour
1/2 C cocoa powder
1 t baking soda
1/2 t baking powder
1/2 t salt
1 t cinnamon
2 t coffee granules
1/2 C canola oil
3/4 C granulated sugar
2 eggs
1 t vanilla
2 C grated zucchini 
1 C dark chocolate, small chunks or chips

Preheat oven to 350℉. Prepare muffin tins (one large and one mini) by lightly spraying with cooking spray.

In a medium bowl, sift together flour, cocoa, baking soda, baking powder, salt and cinnamon. Stir in your coffee granules and set aside.

In a mixing bowl, beat on low your oil, sugar and vanilla. Add your eggs, one at a time and mix until combined. Grate your zucchini (cleaned, skin on) and add to your wet mixture. Stir to thoroughly incorporate.

Slowly begin to add your flour mixture to your wet ingredients. Scrape down the sides of your bowl often. Finally, fold in your dark chocolate chunks/chips and pour batter into your prepared muffin tins. 

Bake at 350℉. Regular sized muffins take approximately 15-17 minutes to cook. Mini muffins take 10-12 minutes.

Ganache Option:
If you would like to take these zucchini muffins off the charts - top with some delicious ganache! 

1 C dark chocolate chunks or chips
1/2 C heavy cream

In a microwave safe bowl, combine your chocolate and cream and microwave on high in 20 seconds intervals, stirring after each 20 second interval. Do this until chocolate is just slightly softened and then stir until chocolate is melted and smooth. Slather ganache onto your zucchini muffins and croak from happiness.

    Tidy Mom  


  1. Those muffins look awesome. Chocolate zucchini is my favorite too :)

  2. My son just dropped off two zucchini yesterday. I know what I'm making today.....

  3. So glad I found this today! I have a pile of zucchini my neighbor brought me and no clue what to do with them. These look delicious!

  4. :-) Your post made me smile. I love zucchini as a vegetable, and it makes very moist cakes. I don't think I've had it yet with chocolate. Thank you so much for linking your recipe at Joy of Desserts and for the link back. Have a great day, Cares.