Dark Chocolate Zucchini Muffins (or are they cupcakes?)

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Dark Chocolate Zucchini Muffins (or are they cupcakes?) recipe by Barefeet In The Kitchen

With so many zucchinis at my fingertips this summer, I’m having fun playing with different recipes for baked goods. These muffins were really good.

Naturally, the kids loved them, but why wouldn’t they? These were definitely more cake than bread.

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Dark Chocolate Zucchini Muffins (or are they cupcakes?)

5 from 1 vote
Recipe adapted from and with thanks to For The Love Of Cooking
Pin Print Review
Servings: 14 muffins or 6 mini-loaf pans

Ingredients 

  • 1 1/3 cup of whole wheat flour *
  • 1 1/3 cup of all-purpose flour *
  • 3/4 cup of sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 cup of cocoa powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 cup of milk
  • 3/4 cup of light olive oil not extra virgin
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 3 cups of zucchini shredded (this was one very large zucchini)
  • 1 1/2 cups of dark chocolate chips

* Gluten Free Alternative

  • 1 2/3 cups brown rice flour
  • 2/3 cup tapioca starch
  • 1/2 cup potato starch
  • 1 1/2 teaspoons xanthan gum

Instructions

  • Preheat the oven to 350 degrees. Whisk together the dry ingredients and set aside. In a separate bowl, whisk together the wet ingredients. 
  •  Add the shredded zucchini to the wet ingredients and stir. Slowly add the dry ingredients to the wet ingredients until just combined, then add the chocolate chips.
  • Scoop the batter into greased muffin trays, filling each cup to the top. Bake in the oven for 18-20 minutes or until a tester inserted in the center comes out clean.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. marla {family fresh cooking} says

    These healthy muffins look wonderful!

    Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.
    http://su.pr/2j5eSB
    Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.
    Please join me to bake & remember lives lost in 9/11. I am hosting a link up called *Remembrance Cakes* Would love to have you. We are baking cakes, muffins, cupcakes. Anything is great! You can also share posts you have all ready published like this one. Just add the badge to show your support.
    http://su.pr/2j5eSB

  2. heatherhoney says

    So I made these today, but I was short on zucchini, so I substituted one cup of the zucchini with fresh cranberries, which I had for some other muffins I was making. It turned out *really* well. I used semi-sweet morsels because that's what I had open, but I'm sure it'd be just as great with the dark. They were also very pretty.

  3. Anonymous says

    This recipe is absolutely amazing! The olive oil lends these muffing/cupcakes a softness and depth of flavor that other types of oil just don't do, and yes I said cupcakes, lol, nothing this good could simply be called a muffin!

    • Mary says

      I’ve never had a great deal of luck with freezing fresh zucchini. However, this zucchini bread freezes beautifully.5 stars