Monday, July 5, 2010

RECIPE: Chocolate Zucchini Muffins

These were such a huge hit with my family that I didn't even get a chance to snap a photo of the first batch before they disappeared. The second batch didn't last a whole lot longer but I did sneak in a photo op before they all got gobbled up!

1 1/2 cups flour
3/4 cup sugar
1/4 c cocoa
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
2 eggs (or 1 egg plus 1 heaping tablespoon of soy flour and a tablespoon of water)
1/3 cup canola oil
1/2 cup milk
1 tsp vanilla
generous 1 cup grated zucchini

chopped nuts and chocolate chips for sprinkling on top (optional)

In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, salt and spices. In a small bowl, combine the eggs, oil, milk and vanilla. Add the egg mixture to the dry ingredients, stirring gently until well combined. Fold in the zucchini. Spoon into greased muffin cups and sprinkle with nuts and chocolate chips (if using).Bake at 375F for 20 minutes, or until tops spring back when lightly touched.

(Note: if you use frozen grated zucchini, you might not need to use as much milk - add 1/4 cup then gradually add more if needed to get the batter a proper consistency).

Do you have a favourite way to use up an abundance of zucchini? Please share in the comments :)

This recipe is linked to Tasty Tuesday, Tuesdays at the Table and Tempt My Tummy Tuesday.


  1. My daughter started out saying Ewww to the zucchini until I told her there was chocolate and it was all in a muffin!! SCORE!!! We now have a new favorite!! They're easy to make and taste YUMMILICIOUS!!! And they freeze really well!! Definitely a go to recipe!!!!

  2. My husband and son (10) love these. We make ours vegan using Ener-G egg replacer and plain (not vanilla)soy milk. Our farmer's market has closed for the season :-( but every last bit of local zucchini I can scrounge up this season will go into these muffins! Thanks for sharing the recipe.
    Your fan in Seattle,


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