Chocolate Zucchini Muffins


I love creating new muffin recipes and as you may have noticed one of my favorite ingredients is zucchini.  My challenge was to create a chocolate muffin that was both kid and grown-up friendly but would meet all my requirements for good for you to.

What makes this chocolate muffin recipe so rich in flavor and good for you to is my surprise ingredient pumpkin puree .

IMG_0857Chocolate Zucchini Muffins

Dry Ingredients

2 1/2 cups all purpose flour

1/2 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoon cinnamon

1/2 cup sugar

Wet Ingredients

3 large eggs lightly beaten with a whisk

1/2 cup canola oil

1/2 cup maple syrup

1 1/2 teaspoon vanilla

1/2 cup pumpkin puree

2 cups finely shredded unpeeled zucchini

1/4 cup mini semi-sweet chocolate chips



Pre-heat oven to 350 degrees Fahrenheit

In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and cinnamon.  In a separate bowl mix together sugar, eggs, maple syrup, canola oil, pumpkin puree, and vanilla. Add to dry ingredients just until combined and flour starts to disappear.  Fold in shredded zucchini and add chocolate chips.

Lightly spray a muffin pan with non-stick cooking spray or use paper muffin cups to prevent sticking. Divide muffin batter evenly to make 18 muffins.

Bake at 350 degrees for 20-23 minutes or until toothpick inserted comes out clean. Cool in muffin pan for 15 minutes before transferring to a wire rack.






Zucchini Bread Makeover


One of our favorite vegetables to grow is zucchini. Homemade zucchini bread is a family favorite. Unfortunately classic zucchini bread can be high in sugar and fat. Recently I decided to see if I could makeover a traditional zucchini bread recipe to one that was healthy and still had the sweetness and flavor of our family recipe.



This healthier version of  zucchini bread has half the amount of sugar and fat of traditional recipes.  I used maple syrup, applesauce, and coconut oil to create a moist tender loaf with just the right amount of sweetness.

New Zucchini Bread

Dry Ingredients:

3 cups white flour sifted

1 teaspoon baking powder

1 teaspoon baking soda

1 -1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Wet Ingredients:

3 large eggs

1/2 cup coconut oil melted and cooled to room temperature

1/2 cup applesauce

1/2 cup maple syrup

1/2 cup white sugar

2 teaspoons vanilla

2 cups unpeeled shredded raw zucchini

1/2 cup chopped walnuts (optional)


Pre-heat oven to 350 degrees Fahrenheit.

Lightly spray a 9 by 5-inch loaf pan or two 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans with non-stick cooking spray.

In a medium bowl sift flour,  stir in baking soda, baking powder, cinnamon, ginger, and ground nutmeg.


In a large bowl, lightly beat eggs with a whisk;  add coconut oil, maple syrup, sugar, apple sauce, and vanilla. Mix well. Gently mix flour mixture into wet ingredients and fold in zucchini.Add walnuts if desired.


Pour into a prepared loaf pan. Bake 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans 45-48 minutes and the 9 by 5 inch loaf pan 60 to 70 minutes or until lightly golden brown and set.

Cool in loaf pan on a wire rack for 20 minutes before removing.