I was craving some zucchini muffins and found a recipe for chocolate pecan muffins that inspired me to try these chocolate zucchini muffins. I love these! They are rich, and cake like but not sweet. If you want sweet, you can frost them or add chocolate chips, or add more sugar, but try them like this first as muffins. What a great way to use up some of that extra zucchini! They freeze well too.
- 1/3 cup cocoa
- 1 cup flour
- ½ cup buckwheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup sugar (brown, coconut or a mix)
- 2 large eggs
- scant ¾ cup coconut oil, softened
- 1 1/2 cups finely grated zucchini
- 1/4-1/3 cup coconut milk (use almond milk for more Ca)
- Preheat over to 350. Line 12 cupcake tins with papers, or grease well.
- In a large bowl, combine flours, cocoa, baking powder, baking soda, salt and cinnamon.
- In a smaller bowl, whisk together eggs and oil.
- Add liquids to dry ingredients and mix well.
- Fold in grated zucchini until evenly distributed.
- Put into prepared baking cups.
- Bake 20 minutes or until a toothpick comes clean.
- Let cool 10 minutes in tins; remove and cool completely.
- Dust with confectioner’s sugar if desired.
These are not sweet, but very chocolaty. If you want them to be more like cupcakes, then add more sugar, but they really are good muffins like this!
Note: Each muffin has about 20 mg Ca if you use almond milk and about 18 mg of Mg.