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Chocolate Zucchini Muffins

By brooklynsupper |

These days, my daughter and I are on the go. We’re constantly dashing out the door to go to the playground, run errands, or meet up with friends. It became clear to me last week that we needed some healthy snacks to match our newly fast-paced summer schedule. Healthy chocolate zucchini muffins fit the bill perfectly. Made with plenty of whole grain flour, real veggies, and honey, they’re a quick snack you can feel good about. Additions like rich chocolate and shredded coconut mean they taste great too.

Chocolate Zucchini Muffins
makes 16 full-size muffins

1 1/2 cups shredded zucchini (roughly 2 medium, 3 small)
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup unsweetened shredded coconut
2 teaspoons baking powder
1 teaspoon salt
2 eggs
3/4 cup buttermilk
3/4 cup honey
1/3 cup olive oil
1 teaspoon vanilla

Preheat the oven to 350 degrees. Grease your muffin tin and line with cupcake liners.

In a large mixing bowl, combine the flours, cocoa, shredded coconut, baking powder, and salt. In a smaller bowl, whisk the eggs briefly and then add the buttermilk, honey, olive oil, and vanilla. Fold the wet ingredients into the dry and stir just until combined. Finally, fold in the zucchini.

Spoon the batter into prepared muffin tin. Bake for 40 minutes, or until a toothpick inserted in the middle comes out clean.

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About brooklynsupper



Elizabeth Stark and Brian Campbell write the blog Brooklyn Supper, dedicated to seasonal ingredients and wholesome home cooking. Read bio and latest posts → Read Elizabeth's latest posts →

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8 thoughts on “Chocolate Zucchini Muffins

  1. tanya says:

    I can’t stand shredded coconut. Will the muffin hold up if I just leave that out?

  2. brooklynsupper says:

    Hi Tanya, They’ll be fine without the coconut. You may want to leave out 2 tablespoons of the zucchini so things don’t get too wet.

  3. Anonymom says:

    Do you have to grease and also line the pan with liners?

  4. anichka says:

    Made these last night – thanks! Tastes great! :) few comments – came out a bit bitter, maybe I added too much cocoa powder? Tried making half of them as bite sized muffins – big fail! Burned and dried out :( (still finished them … too addicting) :)

  5. brooklynsupper says:

    Hi Anichka, The batch I made turned out to be very lightly sweet–I didn’t have the bitterness. Cocoa powders can vary so much, I would guess you are right about that being the culprit. I wanted to keep these on the healthy side, so I added a minimal amount of honey, but adding more would definitely help. Thank you so much for the feedback!

  6. Chella says:

    Do you think this would work for quick bread?

  7. brooklynsupper says:

    Hi Chella, I think it would be great as a quick bread. Watch it closely, but I think the cooking time would be about an hour.

  8. Anitha says:

    What is the calorie count? Any ideas?

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