• Michael Laxer

Chocolate Zucchini Muffins

By Natalie

While zucchini and chocolate may not immediately seem like the perfect combination, they work together very well in these delicious muffins that are moist and full of flavour without being overly sweet.


1 1/2 cup whole wheat flour

1/2 cup cocoa powder (unsweetened)

1 tsp baking powder

1/2 tsp baking soda

1/2 teaspoon salt

1/2 cup melted coconut oil

1/2 cup buttermilk

1 tablespoon molasses

2 large eggs

1 tsp vanilla extract

1/2 cup granulated sugar

1/4 cup brown sugar lightly packed

1 1/2 cup shredded zucchini drained

1/4 cup semi-sweet milk chocolate chips and 1/4 cup milk chocolate

Shred the zucchini using the large holes on a box grater and squeeze out the shreds with a clean tea towel or several sheets of paper towel and set aside.

Preheat the oven to 400F and prep your 12 count muffin tin by lining it with paper liners.

Mix together the flour, cocoa powder, baking powder, baking soda and salt in a bowl.

Blend buttermilk, eggs, molasses, sugars, vanilla, buttermilk and coconut oil together in a separate fairly large bowl. Add ingredients one at a time and gently mix.

Combine the dry ingredients with the wet until just mixed. Then fold in the zucchini and chocolate chips, try not to overmix.

Using an ice cream scoop fill all the muffin compartments about ¾ full, then distribute the rest of the batter evenly.

Pop into the over at 400 for about 5-6 mins, this helps them rise nicely. Lower temp to 350 for about 11-15 mins to finish baking.

Do not overbake. When you think they are done take one out and test it.

A great snack or breakfast muffin.