Double Chocolate Zucchini Muffins or Loaf

Double Chocolate Zucchini Muffins or Loaf

Contributed by : Jane Berthiaume

jane-berthiaume-20220708215352

Canadian Recipes : Desserts

This recipe was given to Jane by Normand Bourque who lived in the upstairs apartment at the Morand homestead (Home of the Neilson's) when he first moved to Windsor for a teaching position. A tenant then and now a friend for life because that's how the Neilson's roll! This is a great way to use the massive amounts of zucchini that grow in the garden each year!

Total Time

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Prepare Time

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Cook Time

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Recipe Servings

10-12 Muffins/1 Loaf

Ingredients of
Double Chocolate Zucchini Muffins Or Loaf

1 1/2 cups (225g) shredded zucchini
1 cup (125g) all-purpose flour (spoon & leveled)
1/2 cup (42g) natural unsweetened cocoa powder (not dutch process)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon instant coffee powder (or 1/4 teaspoon espresso powder)
3/4 cup (135g) semi-sweet or dark chocolate chips
2 large eggs
1/4 cup (60ml) canola or vegetable oil
1/4 cup (60g) plain Greek yogurt
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract

How to Make
Double Chocolate Zucchini Muffins Or Loaf

Adjust the oven rack to the lower third position and preheat oven to 425°F (177°C). Spray a 9×5 (or 8×4) loaf pan with non-stick spray. Set aside.
Place the shredded zucchini on a couple paper towels to absorb some (but not all!) moisture. Press a paper towel on top as well. Set aside until step 4.
In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside.
In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the zucchini. Pour/spoon batter into prepared baking pan, scraping up every last drop. Trust me, you want it all!

Notes

Muffins:
Preheat oven to 425°F (218°C) degrees and spray a 12-count pan with nonstick spray or line with cupcake liners. Prepare batter as directed above, fill each liner to the top with batter and bake the muffins for 5 minutes at 425°F (218°C). Then, keeping the muffins in the oven, lower the temperature to 350°F (177°C) and continue to bake for an additional 15 minutes (+2min) or until a toothpick inserted in the center comes out clean. Makes 10-12 muffins.

Loaf:
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. My bread only took about 46 minutes, but do not be alarmed if yours takes longer. All ovens are different. Allow bread to cool completely in the pan set on a wire rack. Slice and serve when bread has completely cooled. Store leftover bread in an airtight container at room temperature for up to 5 days.