Recipe: Chocolate Zucchini Muffins

Recipe: Chocolate Zucchini Muffins

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Leanne Brown
Aug 10, 2015
(Image credit: Kimberley Hasselbrink)

Zucchini and chocolate might seem like an odd combination, but trust me — I was a skeptic myself once upon a time, until my mom served chocolate-zucchini cake to me as a child. I was alarmed by how good it was, and you will be too!

(Image credit: Kimberley Hasselbrink)

If you bake from time to time, then you may have most of the ingredients in this recipe in your cupboard, and you’ll just need to get the fresh ingredients.

I recommend using the bigger, woodier zucchini in this recipe, since they will be shredded and baked here. Save the smaller and more flavorful zucchini for the fettuccine and the quiche.

→ Meal Cost: $4.80 for 24 small muffins, or $0.20 each

→ Check out more great recipes in this meal plan!

A Week of Budget-Friendly Summer Meals from Leanne Brown

Tester's Notes

Muffins are a great way to use up a bumper crop of zucchini, especially when there's chocolate involved. I liked the additions of cinnamon and chocolate chips, and highly recommend them. The only fat in these muffins are from yogurt and eggs, so enjoy with abandon for breakfast or a snack!

- Christine, August 2015

Chocolate Zucchini Muffins

Makes 24 small muffins

Butter or vegetable oil, for the muffin tin
1 or 2 small zucchini (2 cups shredded)
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 1/2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt

4 large eggs
1 cup plain yogurt
1 tablespoon ground cinnamon, optional
1/2 cup dark chocolate chips, optional

Preheat the oven to 350°F. Grease 24 muffin cups with butter, or, if you have paper liners on hand, line the muffin cups.

Cut off the round end of the zucchini (which is a little tough), keeping the stem to use as a handhold. Shred the zucchini with a box grater into a large bowl, stopping before you get to the stem. Measure out 2 cups of shredded zucchini, saving any leftover for another use.

Dump the flour, oats, sugar, cocoa powder, baking soda, salt, and, if using, cinnamon and chocolate chips into a medium bowl. Mix the eggs, yogurt and grated zucchini in a separate large bowl. Add the dry ingredients, mixing until just combined.

With a spoon, dollop the batter into the muffin tins until each cup is about three-quarters full. Transfer to the oven and bake for 20 minutes. Pull the muffins out and poke them in the middle with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes. If it comes out clean, they’re done.

Let the muffins cool in their tins for 20 to 30 minutes, then eat warm!

Reprinted with permission from Good and Cheap: Eat Well on $4/Day by Leanne Brown, copyright (c) 2015. Published by Workman Publishing Company.

(Image credit: Leanne Brown)

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