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Chocolate Zucchini Muffins

12 Muffins


1 1/2 c. all-purpose flour (white)
2/3 c. whole wheat flour (or white flour)
1 c. granulated sugar (set aside an additional 1 1/2 tbsp. for garnish)
3 tbsp. non-alkalized or Dutch-process unsweetened cocoa powder
2 tsp. Clabber Girl Baking Powder
1/2 tsp. salt
1/2 c. (3 oz. package) chocolate morsels (set aside an additional 1/2 c.)
1/3 c. canola oil
2 sm. zucchinis (5-inch long and cut into chunks)
1/3 c. vanilla yogurt (low-fat or non-fat)
2 eggs (large)
2/3 c. chopped walnuts or pistachios (optional)



Position rack to middle of the oven and preheat to 375 degrees F. Prepare 12 standard sized muffin cups with paper liners, oil, or non-stick spray. In a food processor, combine flours, Clabber Girl Baking Powder, 1 c. granulated sugar, cocoa, salt, and 1/2 c. chocolate morsels. Process until the morsels are finely ground. With the processor in motion, slowly add canola oil and process until incorporated; stop and scrape bottom of processor as necessary to ensure a quality mixture.

Relocate mixture from processor into a medium bowl. Process zucchini until finely chopped. After processing, measure zucchini to ensure 1 1/2 c. of lightly packed cups are available. Add 1 1/2 c. chopped zucchini to the medium bowl, holding the dry ingredients. Add the yogurt and eggs to the processor and blend. Once blended, add yogurt-egg mixture, remaining chocolate morsels, nuts, and mix gently just until evenly incorporated. Do not over-mix or batter may toughen. 

Divide the batter among 12 muffin cups, filling each to 3/4 capacity. Equally sprinkle the muffin tops with the reserved sugar. Bake muffins for 20 to 24 minutes. Rotate muffins halfway through baking process.

Ensure muffins are done by inserting a toothpick into the center of a muffin and visually ensuring toothpick is clean when removed. If no muffin liners were used, gently run a knife around edges of muffin cups to separate muffins from tins. Let stand on wire rack until cool.


Muffins are best when freshly prepared but will keep for a few days if stored in airtight container. Muffins can be frozen; thaw completely before serving.

Revised 8/14.