Chocolate Zucchini Muffins

By Dana Routhier

Continuing our series of recipes encouraging you to eat more veggies, here’s an old standby for the plethora of zucchini that often comes with the season.

Chocolate Zucchini Muffins

  • 1/2 cup unsalted butter, at room temperature
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 scant cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 K-Cup® pod Laughing Man® Colombia Huila, brewed on the 4 oz. setting, cooled to room temperature
  • 3 large eggs
  • 2 cups unpeeled grated zucchini, from about 1 1/2 medium zucchini
  • 5 2/3 oz good-quality bittersweet chocolate, roughly chopped

Preheat the oven to 350°F. Lightly grease or line two 12-cup muffin tins with paper liners. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy. Mixing well after each addition, add the vanilla, 2 tablespoons of cooled coffee, and eggs. In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much. Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick. Fold the zucchini mixture into the batter, and blend with a spatula without over-mixing. Pour into the prepared muffin cups, filling 2/3 of the way full. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes. Serve slightly warm or at room temperature. 

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