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Chocolate Zucchini Muffins

12 Muffins


1 1/2 cups all-purpose flour (white)
2/3 cups whole wheat flour (or white flour)
1 cup 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 cup (3 oz. package) chocolate morsels (set aside an additional 1/2 c.)
1/3 cup canola oil
2 small zucchinis (5-inch long and cut into chunks)
1/3 cup vanilla yogurt (low-fat or non-fat)
2 eggs (large)
2/3 cup 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 cup granulated sugar, cocoa, salt, and 1/2 cup 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 cup of lightly packed cups are available. Add 1 1/2 cup 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.