Friday, August 20, 2010

Chocolate chocolate chip zucchini muffins

Here is a good way to use up those extra zucchini.  This is a recipe from the King Arthur Flour website.  It's supposed to be a 13x9 inch cake but I made it into muffins and it worked wonderfully.  I used a small amount of the King Arthur Flour black cocoa powder, so my muffins were a deep chocolate.  Not too sweet and deliciously moist.  Shredded zucchini is usually visible in my bread or muffins but this time the zucchini could not be seen at all (a good way to hide the veggie!).  I passed these huge muffins off at work as healthy breakfast fare but in reality, they are basically just a big piece of unadorned chocolate cake.  The big Guittard milk chocolate chips that I added to the top before baking were a nice addition. They added some texture.  I like the fact that this recipe uses oil AND butter.  The oil adds incredible moistness and the butter adds wonderful flavor.  This recipe makes perfect muffins but would also work as a quick bread or a cake.  Chocolate icing would be great on it too...or maybe cream cheese icing!

Chocolate Zucchini Cake

from King Arthur Flour

1/2 cup (1 stick, 4 ounces) butter

1/2 cup (3 1/2 ounces) vegetable oil

1 3/4 cups (12 1/4 ounces) granulated sugar

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup (4 ounces) sour cream, buttermilk, or yogurt

2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour

3/4 cup (2 1/4 ounce) Dutch-process cocoa

2 teaspoons espresso powder, optional but tasty

2 cups shredded zucchini (about one 10" zucchini, about 12 ounces)

1/2 cup (3 ounces) chocolate chips

Preheat the oven to 325°F. Lighlty grease a 9" x 13" pan.

In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.

Stir in the sour cream, buttermilk, or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

Spoon the batter into the prepared pan. top befoto the t(I added milk chocolate chips to the top before baking) Bake the cake for 30 to 35 minutes, till the top springs back lightly when touched, and it seems set.


Jane @ Sweet Basil Kitchen said...

A great way to sneak veggies past my grandkids. They look yummy.

Anonymous said...


Kat said...

Heidi these look so good. What a great combination. Definitely will try these. Thanks so much for stopping by my blog and becoming a follower. I am following you too.

kitchen flavours said...

This look good. There's so many zucchini recipes lately, I really should get some zucchini and join in this delicious fun!

Louise said...

hey you.. donde esta?

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Les rêves d'une boulangère (Brittany) said...

Sounds fantastic! I've been meaning to make something with zucchini, but I'm not sure about the combination in baked goods..I mean it's a vegetable! But I'm sure it would add a delightful twist so I must try,

Rachel Vegetarian said...

This recipe is great! I was looking for something besides pumpkin and the classic "winter" foods. Thank you for your great recipe!! The only modification I made was to use Ghiradelli chocolate products (yumm!)- a chocolate bar broken into small chunks as a topping with a little turbinado sugar (Sugar in the Raw) both in the batter and as a crunchy coating on top.

Jessie Geroux said...

Hi Heidi- I found your choc zucchini muffin recipe on pinterest and tried it out today and can not figure out what I did wrong. tastes like there is just way too much flour..but the consistency is great and moist and fluffy and it smells chocolatey...its weird---totally bummed out! Thanks for the other great recipes.