I haven’t been making a lot of muffins lately. I suppose it’s because it’s July. Perhaps, it’s because I’ve been working on my boozy coffee shakes or perfecting my mad drizzling skills. Eh, the fact of the matter is, it’s all of these things. Plus, the summer heat doesn’t really inspire muffin creation or consumption, in my opinion.
However, while working with Clabber Girl this month, I was given the chance to delve into their extensive recipe catalog and voila: Chocolate Zucchini Muffins. It was the best reason to make them and it doesn’t hurt that zucchini is totally in season, right now.
I remember telling my buddy Snuda over a huge plate of truffle fries that I was going to make chocolate zucchini muffins. She made this face as if to say, “What? How does chocolate and zucchini even go together?” I can’t say that I was surprised by her puzzled look because I felt the same way. “Eh, what the hell,” I thought. “At the very least. it will be something I’ve never tried before.”
After making them I was pleasantly surprised. These chocolate zucchini muffins are not too sweet and
totally somewhat healthy for you. If you skip the sprinkled sugar topping they’re even healthier, although not as pretty. I mean, look at that crinkly top!
All in all, they’re great as a quick grab-and-go breakfast or post-workout snack. Consider them Mondo approved.
Recipe for Chocolate Zucchini Muffins
Recipe for Chocolate Zucchini Muffins slightly adapted from Clabber Girl
- 1½ c. all-purpose white flour
- ⅔ c. whole wheat flour (or substitute white flour)
- 1 c. granulated sugar, plus 1½ tbsp. for garnish
- 3 tbsp. non-alkalized or Dutch-process unsweetened cocoa powder
- 2 tsp. Clabber Girl Baking Powder
- ½ tsp. salt
- 1 c. chocolate chips, divided
- ⅓ c. canola oil
- • 2 medium. zucchinis (7-inch long), cut into chunks
- • ⅓ c. low-fat or non-fat vanilla yogurt
- • 2 eggs, large
- • ⅔ c. chopped walnuts
- Line standard muffin pan with 12 muffin cup liners or use baking spray to coat pan.
- Preheat oven to 375 degrees Fahrenheit
- Place both flours, baking powder, sugar, cocoa powder and ½ cup chocolate chips in a food processor. Pulse until chocolate chips are finely ground.
- While the processor is running, add canola oil in a low stream.
- Scrape sides and pulse until combined.
- Place chocolate mixture in a large bowl.
- Add chopped zucchini to food processor and pulse until finely chopped (you should have about 1½ cups).
- Add zucchini to chocolate mixture.
- Place eggs and yogurt in processor and pulse until blended. Add to zucchini/chocolate mixture.
- Mix until just combined.
- Fold in remaining chocolate chips.
- Divide batter among muffin cups until almost full.
- Top muffins evenly with 1½ tablespoon of sugar.
- Bake in middle rack of oven for 20-24 minutes.
- Cool on wire rack for 5 minutes.
- Keep in airtight container at room temperature for 3 days ( If it's hot the sugar tops may melt a bit).