This chocolate zucchini muffins recipe is made with grated zucchini and melted dark chocolate, instead of cocoa powder, for a tender, fluffy muffin that has a great muffin top.
This post was sponsored by Cacao Barry.
Who doesn't love chocolate? I put chocolate to good use in lots of fun baking recipes, like cherry chocolate crumble, vanilla cake with milk chocolate frosting, chocolate drop cookies, popcorn brittle brownies, and even these muffins.
Special tools and equipment
- Muffin pans: for regular muffins, you can't get away without a muffin pan. And if you can, please invest in two 6-cup muffin pans (like this Wilton pan on Amazon) or one bigger 12-cup muffin pan (like these Wilton pans on Amazon). This way you will be ready to make full batches of most recipes, which can yield anywhere from 8 to 12 muffins, depending on how much batter you scoop per cup.
- Paper liners, parchment liners, silicone liners: we can debate over which is better for muffins, but personally, I like disposable paper liners (like these on Amazon that you would use for cupcakes too). For lower-fat muffins or muffins with less sugar, these can stick to paper liners. In this case, use parchment liners (Amazon) or silicone liners (Amazon). Savoury muffins, for example, work best baked in either of these.
- Large cookie scoops: Some call them "dishers" and they are the most reliable scoops I've found on Amazon. They can handle firm doughs without breaking because the release mechanism is separate from the handle! This gives you a better, firm grip on the handle, without the risk of breaking the leaver. The handles are different colours according to the size.
- Cake tester and/or instant-read thermometer: if you bake a lot, you can probably gently poke muffins with your fingertip and instinctively know when they are done baking. The rest of us have to use a cake tester or thermometer to check if the muffins are done baking.
Which chocolate should you use?
There are different types of chocolate to choose from and this can be confusing when it comes time to make chocolate muffins. Many muffins will call for cocoa powder instead of dark chocolate, but I wanted to make a muffin with melted 70 % dark chocolate.
These muffins are made with Ocoa, a 70 % dark chocolate by Cacao Barry. Ocoa is available at IGA grocery stores as well as many restaurant supply stores in Quebec in smaller 1 kilo resealable bags.
The Ocoa chocolate is a 70% cocoa dark chocolate with a deep cocoa flavour that's not too sour and not too sweet. The Alunga is a 41% cocoa milk chocolate that even die-hard dark chocolate fans love because it has just the right balance of sweet and chocolate with a lovely creamy flavour.
If you aren't in Quebec, you can order these and most Cacao Barry products online via the Vanilla Food Company website and they ship across Canada and to the United States! This means that we all have access to professional quality chocolates so we can make better baked goods at home. Just like you should always cook with a wine you enjoy drinking, you should always bake with a chocolate you would enjoy eating.
I'm celebrating back-to-school with chocolate zucchini muffins. This is actually a double chocolate muffin recipe, combining both the Ocoa dark chocolate from Cacao Barry melted into the muffin batter and the Alunga milk chocolate pistoles folded in just before baking. These zucchini chocolate muffins are pretty much my dream muffin because they combine good chocolate with a healthy dose of whole-wheat flour for nuttiness and lots of cinnamon. These muffins have a really great muffin top with a lovely crunch to it, which is something I search for in a muffin. If you like a good muffin top, this recipe is for you!
Muffins freeze well once baked. Just let them cool completely, then freeze solid on a sheet pan, then transfer them to an airtight freezer bag to store for a couple of months.
How to defrost muffins
If you want to defrost frozen muffins, you have a few options depending on how much time you have:
- longest method—in the fridge overnight, unwrapped to avoid moisture buildup on the surface of the muffin tops
- at room temperature, unwrapped to avoid moisture buildup on the surface of the muffin tops—this will take a few hours
- fastest method—in the microwave oven: place the unwrapped muffin on a napkin or a microwave-safe plate. Microwave on HIGH for about 30 seconds for each muffin. The time and results will vary according to the power of your microwave.
Other chocolate recipes to try
Who doesn't love chocolate? You can't go wrong baking with this ingredient in all it's forms! Here are a few more chocolate recipes to try:
Chocolate zucchini muffins
- 125 grams (1 cup) bleached all-purpose flour
- 125 grams (1 cup) whole wheat all-purpose flour
- 2 teaspoon (2 teaspoon) Baking powder
- 1 tablespoon (1 tablespoon) ground cinnamon
- ½ teaspoon (½ teaspoon) Diamond Crystal fine kosher salt
- 230 g (1 ½ cups) zucchini, grated
- 115 g (½ cup) unsalted butter
- 126 g (¾ cup) Cacao Barry Ocoa 70% dark chocolate
- 200 g (1 cups) granulated sugar
- 2 (2) large egg(s)
- 1 teaspoon (1 teaspoon) pure vanilla extract
- 125 mL (½ cup) whole milk (3.25 % fat)
- 75 g (½ cup) Cacao Barry Alunga 41% milk chocolate
- Preheat the oven to 350ºF. Line 10 cavities of a muffin tray with paper liners and set aside for later.
- In a large bowl, whisk together the flours, baking powder, cinnamon, and salt. Set aside.
- Squeeze the grated zucchini over a strainer and leave it to drain while you work on the rest of the recipe to remove as much water as possible.
- In a saucepan, melt together the butter with the Ocoa chocolate pistoles on medium-low. Take your time and stir often to avoid burning the chocolate. Remove from the heat and transfer the melted mixture to a large bowl.
- Stir in the sugar and the eggs, one at a time, the vanilla, and then the milk. Mix this well so it's quite smooth and evenly mixed. Pour in the dry ingredients and stir them in gently. Give the shredded zucchini a good final squeeze before adding it to the bowl with the muffin batter. Fold it in. Then fold in the Alunga chocolate.
- Using a #12 scoop (like this on Amazon), divide the batter among the 10 muffin cups.
- Bake on the center rack of the preheated oven until a cake tester inserted into the center of the muffin comes out clean. This takes about 20 to 25 minutes because the muffins are quite large.
- Let the muffins cool about 5 minutes in the pan to set, then transfer them to a cooling rack.
- I baked these muffins with Cacao Barry Ocoa and Alunga chocolates, which you can find at IGA grocery stores in Quebec, or online at Vanilla Food Company.
- For oversized muffins with a good muffin top, use a big #12 scooper, like this one on Amazon.
This post is sponsored by Cacao Barry. I was compensated monetarily and with product. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.
Please note this post contains affiliate links to Amazon. If you buy a product I recommend, I will get a small commission, and the price you have to pay will not change in any way.
Fall? Back to school? Say it ain't so! But these muffins looks so scrumptious and the Cacao Barry chocolates are delicious! "Just like you should always cook with a wine you enjoy drinking, you should always bake with a chocolate you would enjoy eating." Truth!
Superbes!!! Voilà qui devrait plaire aux enfants de retour à l'école mais aussi aux grands!!!! Merci pour ce partage gourmand. Gros bisous et très bonne rentrée ?
Gabrielle @ eyecandypopper says
I was also excited as a kid when back-to-school rolled around every year! New beginings are awesome. Although I don't go to school anymore, I still view September like January. A fresh start! Beautiful muffins, and I love that you used whole wheat flour and zucchini, definitely boosting the nutrition that is so often missing from muffins. They look fantastic and I know they must taste delicious!
Denise from UrbnSpice says
You had me at Double Chocolate 🙂 I look forward to trying your recipe - thank you!
Kortney (Allergy Girl Eats) says
My favourite part of starting school was also buying all the goodies, like new pens and binders! These muffins look like a great school snacks, full of yummy, a little veggies, and most importantly (for me at least) nut free.
Justine | JustineCelina.com says
What an inventive combination -- I never would have thought to combine cocoa powder, zuchinni and cinnamon together in a muffin, but it sounds fabulous. I bet it tastes even better! Gorgeous photos as always, too! 🙂