Chocolate Zucchini Muffins

This recipe is dedicated to Emily, who was bummed out when her brother got a chocolate muffin that she could not have. Moist, dense and chocolatey — breakfast or dessert — it is up to you! They make a great muffin or quickbread. For a quickbread, just bake for 50 minutes in a bread pan. Our recipe testers were split down the middle on whether or not these muffins were sweet enough. You can add 1/4 cup more brown sugar if you like.

Chocolate Zucchini Muffins

This recipe is dedicated to Emily, who was bummed out when her brother got a chocolate muffin that she could not have. Moist, dense and chocolatey — breakfast or dessert — it is up to you! They make a great muffin or quickbread. For a quickbread, just bake for 50 minutes in a bread pan. Our recipe testers were split down the middle on whether or not these muffins were sweet enough. You can add 1/4 cup more brown sugar if you like.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 muffin

Course: Breads, Breakfast, Quick Breads

Calories: 208.5

Ingredients Method Nutrition Notes

Nutrition

Serving: 1muffinCalories: 208.5kcalProtein: 0.745gPhe: 37.8mgPKU Exchanges: 2.52exch

Ingredients

  

1x2x3x?

• 6 tablespoons Ghiradelli Cocoa, Sweet Ground
• 1/2 teaspoon Instant espresso powder
• 8 tablespoons Butter (1 stick)

• 1 2/3 cups Cook for Love Baking Mix
• 1/2 teaspoon Salt
• 1 1/2 teaspoons Baking Soda

• 1 So Delicious Vanilla Cultured Yogurt Alternative
• 3/4 cup Brown Sugar
• 1 teaspoon Vanilla Extract

• 2 cups Zucchini unpeeled, shredded

• 1 tablespoon Apple Cider Vinegar

Method

 

1. Preheat the oven to 350°F; line muffin tin.
2. Melt butter, cocoa and espresso powder in a bowl set over saucepan of almost simmering water, stirring occasionally, until smooth. Set aside to cool slightly.
3. Shred the zucchini using the larger whole on the grater otherwise the zucchini will release too much water, making the dough an off-putting gray color and gummy.
4. Combine baking mix, baking soda and salt is medium sized bowl, whisk to combine.
5. In a large mixing bowl, beat the yogurt, melted butter and chocolate mixture, brown sugar and vanilla until smooth, 2 minutes.
6. Add the dry mix. Mix until combined. The mix will appear dry, almost like a cookie dough. Do not worry, once the zucchini is added it will be just right.
7. Stir in the zucchini.
8. Add apple cider vinegar, mix briefly and get those bad boys in the oven quickly since the chemical reaction between the baking soda and vinegar (which is what makes them rise) is very brief!
9. Pour into the prepared muffin tin.
10. Bake for 25 minutes. Remove from pan to cooling rack. Allow to cool to room temperature.

Notes

For a quick bread, bake for 50 mins.
If you prefer a less sweet muffin, reduce brown sugar to 1/2 cup.
Optional: Add 44 gm (1/4 cup) mini chocolate chips at step 6. Adds 100 mg phe total, making muffins 44 mg phe total.

Reader Q&A:
Q: Hi there! Made these! They were definitely not pretty; however, they are delicious and my daughter loves them! I should have cut the recipe in half- can these be frozen? Thank you! A: yes

Tried this recipe?

Let us know how it was!