Dark Chocolate Zucchini Muffins

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Hi everyone! I hope you’re all enjoying the heart of summer and all the zucchinis that come with it! If you’re garden is anything like mine, it’s overflowing with zucchini and you may be wondering what to do with it all! Dark Chocolate Zucchini Muffins are one of my favorite solutions to this predicament.

Ingredients for Dark Chocolate Zucchini Muffins

Here’s everything you’ll need to make a delicious batch of Dark Chocolate Zucchini Muffins:

Sucanat is an type of unrefined sugar that still contains its natural molasses. It has a richer taste than regular sugar. Since it has a coarser texture, I like to grind it a coffee grinder before adding it to baked goods, but this it totally optional.

Kalona salted butter is a delicious alternative to the industrial oils found in so many baked goods. I recently discovered Kalona Supernatural and love how they go beyond the organic standards. They also use low temperature pasteurization with kills any pathogens without completely denaturing all the enzymes and good bacteria found in milk.

Aquafaba is is the liquid in a can of garbanzo beans and is one of my go-to egg substitutes. A can of garbanzos has about 3/4 cup of aquafaba. For this recipe, I use six tablespoons which equals two eggs

Pure vanilla extract and some lovely flavour to the muffins. If you want to try something a little different, The Spice House also has a chocolate extract that would be perfect for this recipe.

Whole wheat pastry flour is my no-fail flour for muffins and quick breads. It has a soft texture and has a mild flavour, allowing you to add some fibre and nutrients without it being noticeable.

Natural cocoa powder goes well with the baking soda is these muffins. The cocoa is acidic and the baking soda is basic, so they neutralize each other. In recipes that use baking powder (neutral pH), it works best to use Dutch cocoa (also neutral).

Cinnamon is my favourite spice and I add it almost every baked good. I love the warmth it brings to so many recipes, including these Dark Chocolate Zucchini Muffins.

Celtic sea salt helps bring out the other flavours in the muffins. It is also free of additives and contains natural trace minerals unlike conventional salt.

Shredded zucchini adds moisture and substance to the muffins. It’s a great way to use up all those summer squash and add some veggies to your breakfast pastries!

Dark chocolate chips make these muffins rich and delicious. If you aren’t a fan of dark chocolate, semisweet could be used instead.

How to Make Dark Chocolate Zucchini Muffins

These muffins are super quick and easy to make. Start by preheating the oven to 350°F and line a muffin pan with 12 parchment liners. In a large mixing bowl, whisk the sucanat, melted butter, aquafaba, applesauce, and vanilla. Then use a wooden spoon to stir in the flour, cocoa, baking soda, cinnamon, and salt.

Gently fold in the shredded zucchini followed by the chocolate chips. Then scoop the batter into the muffin pan, filling each liner about ⅔ full. Bake for about 20 minutes or until a toothpick inserted in the centre comes out clean (with the exception of a melted chocolate chip). Let the muffins cool for a few minutes taking them out of the pan and placing them on a wire cooling rack.

This recipe could also be made into a loaf of bread. To do this, line a 9×5 loaf pan with parchment paper and pour all the batter in the pan. Bake for about 50 minutes to an hour. Let cool completely before slicing.

Also, if you follow a vegan diet, substitute coconut oil for the butter.

I hope you enjoy these Dark Chocolate Zucchini Muffins. Be sure to leave a rating below and let me know what you think in the comments. Happy baking!

More Muffin Recipes to Try

• Chocolate Banana Rye Muffins
• Lemon Poppy Seed Muffins
• Sweet Potato Cranberry Muffins
• Banana Date Muffins

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Dark Chocolate Zucchini Muffins

These delicious, chocolatey muffins are packed with veggies and dark chocolate chips.

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Servings: 12 muffins

Ingredients

• ½ cups sucanat
• 2 Tbsp Kalona salted butter melted
• 6 Tbsp aquafaba
• 1 cup unsweetened applesauce
• ½ tsp pure vanilla extract
• 2 cups whole wheat pastry flour
• 2 Tbsp natural cocoa powder
• 1¼ tsp baking soda
• 1½ tsp Spice House Cinnamon
• ¼ tsp Celtic sea salt
• 1½ cups shredded zucchini
• ¾ cup dark chocolate chips

Instructions

• Preheat oven to 350°F and line a muffin pan with 12 parchment liners.
• In a large mixing bowl, whisk the sucanat, melted butter, aquafaba, applesauce, and vanilla.
• Then use a wooden spoon to stir in the flour, cocoa, baking soda, cinnamon, and salt.
• Gently fold in the zucchini followed by the chocolate chips.
• Scoop the batter into the muffin pan, filling each liner about ⅔ full.
• Bake for about 20 minutes or until a toothpick inserted in the centre comes out clean (with the exception of a melted chocolate chip).
• Let the muffins cool for a few minutes taking them out of the pan and placing them on a wire cooling rack.

Notes

Since sucanat isn’t as fine as conventional sugar, I like to pulse it a few times in a coffee grinder before using to improve the texture of the muffins. If you don’t have a coffee grinder, you can use it as is.

To make this recipe vegan, substitute coconut oil for the butter.

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