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  • Writer's pictureChelsea Price

Chocolate Zucchini Muffin

Updated: Apr 29, 2022

Perfect late summer treat.


2 c. flour

2 c. zucchini finely grated don't strain the water

1/4 c Dutch processed cocoa powder

1 tsp baking soda

1 tsp baking powder

8 TBSP soft butter

1 1/4 tsp salt

1 c brown sugar

1/2 c. vegetable oil

2 large eggs room temp

1/2 c. Greek yogurt

1 tsp vanilla

4 oz. melted chocolate - I like to use the Ghirardelli chocolate bars

3/4 c chocolate chips


1/2 c cocoanut cream

8.5 oz. chocolate chips

pinch of kosher salt

splash of vanilla

For the Muffins:

Preheat over to 350°F. This recipe makes 12 large muffins or 24 regular muffins.

In a medium bowl sift together flour, baking soda, baking powder, salt and cocoa. Set aside

Grate 1 large or 2 medium zucchini finely into a bowl. Do not drain the juices it adds to the moisture of the crumb.

In a large bowl cream together butter and sugars. Add in oil, eggs and vanilla till well combined. Alternate adding in flour and yogurt- be sure not to overmix. Fold in the zucchini. toss chocolate chips with a little flour and add to batter. Using a 3 oz. cookie scoop, scoop batter into the large muffin tins. For larger muffins bake for 15-20 minutes for smaller muffins bake for 10 minutes. While muffins are baking make the ganache. Add cocoanut milk and chocolate to a microwavable bowl. Heat in microwave for 30 seconds at a time till smooth. Add a pinch of salt and vanilla. mix well your ganache will turn glossy and perfect. Drizzle over muffins after they have cooled for 7 minutes.


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