Chocolate Zucchini Muffins

We have lots of Zucchini at the farm right now. We tend to pick them fairly small as that is when are super tender have the best flavour. Tender is delicious, but it also makes them more fragile – the skin tends to be thinner which make the zucchini more susceptible to bumps and scrapes. After a few days they tend to look a little wilted. Whenever I see a less than perfect zucchini, I think of these muffins!

Zucchini Chocolate Muffins 1

Zucchini chocolate muffins are totally a comfort food for me. My mom used to make them regularly for our school lunches and now I make them for my boys. This recipe is from our own Davison Orchards Cookbook, "In Season".

Zucchini Chocolate Muffins 2

Start by grating your zucchini. This is made very quick and easy by a food processor if you have one. Otherwise, it's little by little with a cheese grater.

Mix all the dry ingredients together in a large bowl and set them aside.

Then melt your butter , whisk your eggs and add it into another bowl. This is a great recipe to make if you happen to have some milk that's gone bad in the fridge. This used to be a regular occurrence in my life before I had 2 boys. Now I buy milk 2 or 3 jugs at a time and it never goes bad before they drink it. For this recipe you can make your own sour milk. To make sour milk mix just under ½ cup of milk with ½ TBSP of vinegar and give it a stir. Let it sit for a few minutes on the counter and then add it to.

Now, you are ready to mix all these ingredients together! Stir the wet into the dry and once that is gently stirred, add the grated zucchini and walnuts if you are using them.

Zucchini Chocolate Muffins 3

You can either use paper muffins cups or really grease the muffin tins. Then pour the muffins into 24 muffin cups – try to make them as equal as possible so they bake evenly.

Zucchini Chocolate Muffins 4

Then top the batter with the chocolate chips and sprinkle the coconut.

Pop them into a preheated oven and bake at 350 for about 25 minutes. They are ready when you press the top gently with your finger and it pops back. Wait a few minutes then take them out of muffin tins and let them cool on wire wracks.

Zucchini Chocolate Muffins 5

A delicious way to enjoy zucchini season!

Chocolate Zucchini Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 2 dozen muffins

Ingredients:

  • 1 ¾ cup sugar
  • 2 ½ cups flour
  • 2 tsp Baking Soda
  • 4 TBSP cocoa
  • 1 ½ TSP cinnamon
  • ½ TSP cloves
  • ½ TSP salt
  • ¼ cup melted margarine or butter
  • ¼ vegetable oil
  • 2 eggs
  • ½ cup buttermilk or sour milk
  • 1 tsp vanilla
  • 2 cups grated zucchini
  • ¾ cup chopped walnuts (optional)
  • ½ cup chocolate chips
  • ½ cup coconut

Instructions:

  1. Grate the zucchini and set aside.
  2. Mix all the dry ingredients in a large bowl and set aside
  3. Mix the Melted butter, eggs, vanilla and sour milk
  4. Add the wet to the dry and stir gently.
  5. Add the zucchini and nuts and stir gently
  6. Pour the mixture evenly into 24 paper muffin cups
  7. Sprinkle the chocolate chips and coconut evenly over all the muffins
  8. Bake in a preheated oven at 350 for approximately 25 minutes

 

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