Zucchini and Chocolate Chunk Muffins
Prep time
Cook time
Total time
a healthier muffin made with wheat flour garden fresh zucchini and chunks of dark chocolate
Cuisine: baked goods
Serves: 12 muffins
  • 1½ C whole wheat flour
  • 1 C rolled oats
  • ½ C brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ C zucchini, grated
  • 2 eggs, lightly beaten
  • 1¼ C buttermilk
  • ¼ C canola oil
  • 2 tsp vanilla
  • 2 3.5 oz dark chocolate bars, roughly chopped
  1. Preheat oven to 375 degrees
  2. Fill muffin tins with paper cups
  3. Mix dry ingredients (flour, oats, baking powder, baking soda, salt, and brown sugar) together in large bowl.
  4. Combine eggs, buttermilk, canola oil, and vanilla extract in separate bowl.
  5. Add wet ingredients to dry ingredients and stir together by hand to combine. It is okay to have a lumpy texture.
  6. Mix in shredded zucchini and chocolate chunks (reserving a handful of chocolate for topping)
  7. Using and ice cream scoop, fill muffin cups to the top for a full-sized muffin
  8. Sprinkle remaining chocolate over tops of muffins before placing in oven
  9. Bake muffins for about 25 minutes (until tops are golden brown)
  10. Serve warm with a pat of butter.
Recipe by superman cooks at https://supermancooks.com/zucchini-and-chocolate-chunk-muffins/