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    Home » Recipes » Breakfast » Muffins

    Chocolate Zucchini Muffins

    Published by Melissa on September 7, 2015 | Updated June 10, 2022 | 33 Comments

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    Featured Image for post Chocolate Zucchini Muffins

    Chocolate Zucchini Muffins made with whole wheat pastry flour and agave instead of sugar. A delicious way to start or end the day. 

    My family is crazy about zucchini bread, so I decided to make the zucchini bread recipe in an agave cookbook I’d been sent. My kids love the Costco chocolate muffins, so I also changed up the recipe and added chocolate. I didn’t want to wait 50 minutes for a bread to bake, so I made muffins instead.

    Chocolate Zucchini Muffins made with whole wheat pastry flour and agave instead of sugar. A delicious way to start or end the day.

    In addition to the cocoa in the batter, I sprinkled chocolate chips on top to add an extra layer of chocolatey goodness. The batter is more the consistency of a cake batter than a muffin batter – a little bit runny – but they baked up light and tender.

    As with many quick breads, they were more moist the next day. The recipe makes 24 muffins, but they should freeze well so don’t let that deter you.

    Featured Image for post Chocolate Zucchini Muffins
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    Chocolate Zucchini Muffins

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Muffins
    Servings: 24 muffns
    Author: Barbara Schieving
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    Ingredients

    • 2 ½ cups whole wheat pastry flour
    • ½ cup cocoa powder
    • 1 teaspoon baking soda
    • ¼ teaspoon baking powder
    • 1 teaspoon salt
    • 3 eggs well beaten
    • 1 ⅓ cup agave nectar
    • 2 cups grated zucchini
    • ½ cup canola oil
    • 3 teaspoons vanilla extract
    • ¾ cup semi-sweet chocolate chips

    Instructions

    • Preheat oven to 325º. Spread two muffin tins with cooking spray with flour, or line with paper muffin liners.
    • In a mixing bowl, whisk together flour, cocoa, baking soda, baking powder, and salt; set aside.
    • In a large mixing bowl, combine eggs, agave, zucchini, oil, and vanilla and mix well. Add dry ingredients to wet ingredients and mix just until blended.
    • Divide batter into 24 muffin cups and sprinkle tops with chocolate chips. Bake approximately 20 minutes.

    Notes

    24 muffins

    Pin It:

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    « Peanut Butter Gianduja Chocolates
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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. janet

      August 10, 2019 at 1:23 pm

      What can I sub. for the agave & whole wheat pastry flour? Thank you! Looking forward to trying these!!

      Reply
      • Barbara Schieving

        August 11, 2019 at 4:19 pm

        Hi Janet – you can sub honey or real maple syrup for the agave and all purpose flour for the whole wheat pastry flour. Enjoy!

        Reply
    2. Mary Frances

      October 02, 2015 at 7:45 am

      The muffins look so tempting!! Love the idea of chocolate and zucchini 🙂

      Reply
    3. Annamaria @ Bakewell Junction

      September 16, 2015 at 7:20 pm

      Barbara,
      I love zucchini and chocolate together. These muffins look delicious and I bet I couldn’t stop at just one.
      Annamaria

      Reply
    4. amanda

      September 11, 2015 at 2:51 pm

      These muffins look delicious!!!

      Reply
    5. Rocky Mountain Woman

      September 10, 2015 at 4:02 pm

      I’ll take one with a cup of tea right now please!

      Reply
    6. Kathy

      September 08, 2015 at 10:08 pm

      These look so yummy–another great way to use up zucchini. Can you buy the whole wheat pastry flour or do you grind the wheat yourself?

      Reply
    7. Lorraine @ Not Quite Nigella

      September 08, 2015 at 1:28 am

      Yum! And 24 muffins definitely doesn’t deter me mum. It encourages me hehe. Love that extra sprinkle of choc chips! xxx

      Reply
    8. Ala

      September 07, 2015 at 8:57 pm

      Like your kids, I am also a huge fan of the Costco chocolate muffins–guess I’m saving this one to make really soon! Thanks for sharing, Barbara!

      Reply
    9. Jessica @ Sweetest Menu

      September 07, 2015 at 4:02 pm

      I can NEVER say no to a chocolate muffin! And the fact there is a vegetable hidden in there – my insides thank you! 🙂

      Reply
    10. Medha @ Whisk & Shout

      September 07, 2015 at 3:57 pm

      These sound delicious! All the chocolate makes all the difference 🙂

      Reply
    11. Letty /Letty's Kitchen

      September 07, 2015 at 2:40 pm

      I need to try this one while zucchini still flows from the gardens! Would be fun to compare mine and yours right next to each other….will let you know. 😉

      Reply
    12. Carol

      September 07, 2015 at 12:44 pm

      AWESOME! Would you believe my garden is STILL producing zucchini? Good grief! This recipe couldn’t have come at a better time. Chocolate muffins sound divine-and I love that it uses whole wheat pastry flour too-another ingredient I want to use up.

      Thank you Barbara! 🙂

      Reply
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