Recipe: Chocolate Zucchini Muffins

 Chocolate Zucchini Muffins, yes you read that correctly. It sounds like a very strange combination at first, but then consider carrot cake... This recipe makes a LOT of muffins/bread loaves, but they freeze well and your friends will love them too.

ingredients, recipe

  • 4 Eggs
  • 2 1/2 cups Sugar
  • 1 1/2 cups Vegetable/Coconut/Canola oil (I did a combination of coconut and canola)
  • 5 squares of Semi-Sweet Baking Chocolate
  • 2 teaspoons of Vanilla Extract
  • 3 cups Flour
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 3 cups grated raw Zucchini
  • 1 cup chopped Walnuts


Beat the eggs until thick and light, then add in the sugar, oil, melted chocolate and vanilla. Beat all together until well blended.
Mix the remaining dry ingredients in a separate bowl and then add to chocolate mixture. Blend well; I had to switch to the paddle mixer because the wire whisk couldn't handle all of the batter.
My grated Zucchini, 3 cups was 3 Zucchini's.
Next, blend in the grated Zucchini and Walnuts. Pour into greased floured pans and bake in a 350 degree oven. See timing below.

Important: be sure to grease and flour your pans!
You will have enough batter to make 3 loaves, I made 1 loaf, 52 mini muffins and 12 regular sized muffins.
The loaf will need to bake for an hour; the mini muffins take 15 minutes, and the regular sized muffins need to bake about 17 minutes.

You honestly cannot even taste the zucchini, you might see a fleck of it if you look closely, but you want even  know you are getting some of your veggies in.

Yum! I know what I'm having for breakfast tomorrow morning.
Oh and did you see my awesome new Kitchen Aid?! Thanks Mom and Bob! This is it's first debut on the blog, so they certainly deserve a shout out! :)

Have you ever tried any odd combinations in cakes or breads? Will you be trying these?