Double Chocolate Zucchini Muffins


Phew! What a week. I have a cold and I feel dreadful. I can barely move. Fact: I watched so much television yesterday that I thought my eyeballs would fall out.

Good thing I’ve had this post ready to go for a few weeks — thus, the sunny summery background in the photo. Enjoy and I’ll chat with you Friday!


My nephew Lukas hates vegetables. Really truly hates them. If my sister puts veggies on his plate without attempting to hide them, he shakes his head furiously and shut his lips up like he’s about to be force-fed cement. And if he discovers a vegetable camouflaged in plate of his lasagna, his mouth drops open in horror and he looks at us like we just tried to hide a mouse in his food. He doesn’t know how to say it but clearly he’s thinking, “you barbarians!”

So I tried a new approach last week: these double-chocolate zucchini muffins, which I based loosely on a recipe from Epicurious. I dressed them up in circus ring muffin cups and topped them with little flags. In two minutes of my arrival, my funny little nephew discovered them in my bag and inhaled two muffins in no time flat. I laughed too hard to take a photo.

Oh, these puppies are adult-approved, too.

Double Chocolate Zucchini Muffins


  • 1 1/2 cups flour (I used whole wheat because that’s what I had)
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup applesauce
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1. 5 cups of zucchini, grated
  • 1 cup of chocolate chips

Preheat oven to 350°F with rack in middle.

Whisk together flour, cocoa, cinnamon, baking soda, baking powder and salt. Beat together sugar, applesauce, egg, and vanilla in a large bowl with an electric mixer until thick and creamy At low speed, mix in flour mixture until just incorporated. Stir in zucchini and chocolate chips. Divide among lined muffin cups and bake until tops spring back when lightly pressed, 30 to 35 minutes. Cool in pan 5 minutes, then turn out to cool completely.


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