Friday, May 27, 2011

Chocolate Oatmeal Zucchini muffins

If you're like me, sometimes you just need something chocolate....and if you're not like me, then consider yourself blessed. Chocolate has a way of growing it's roots deep! Thankfully I can enjoy a square of dark chocolate that has some benefits to your health. But back to these muffins. If there are muffins baked in my house, there is sure to be a line at the oven. So I needed to come up with a healthy muffin to feel good about my family gobbling up. After all, it does start off with zucchini! Why not just stay on that healthy start. So with the addition of some cocoa and a few chocolate chips, zucchini was the last thing on their minds!

Preheat oven to 350 degrees

1/2 cup of boiling water
2 cups of grated zucchini
3/4 cup of quick oats
1/2 cup of light olive oil or grapeseed oil
3 eggs
1 TBSP of brewed coffee (or 1 tsp vanilla extract, I love coffee in chocolate)
3/4 cup of unbleached sugar
1 1/2 cups of whole wheat pastry flour (**flour options below)
1/2 cup of cocoa (I use Hershey's Special Dark)
1 1/4 tsp baking soda
1 tsp salt
Any amount of chocolate chips (the muffins may need a bit more sugar if you were to leave the chocolate chips out)

Mix together the zucchini and oats. Pour the boiling water over that and combine. Continue the mixing with the oil, eggs, sugar and coffee. Sift in the flour, cocoa, baking soda, salt and cinnamon. Add in chocolate chips. Mix to combine. Grease muffin tin. Fill almost to the top. Bake at 350 for 12-15 minutes.

**** I have used Unbleached White Whole Wheat flour in place of the pastry flour. I have found this at Walmart many times. Regular unbleached flour would be fine too****


  1. I see you are getting good use out of your new muffin tins! Thanks for sharing.

  2. Yes! I love them!!!!

  3. These are amazing! I found them on a random google search and they are SUPER. I have recommended your site far and wide.
    Keep up the super posts!

  4. Thank you so much! That is exciting stuff!

  5. These turned out really good. Thanks for the recipe =)

  6. Tried these out and loved them! I am adding it to my list of recipes. I did substitute part regular whole wheat and they still came out great, also used about 3 c of zucchini because I didn't want it leftover. Will make them again. Thanks!

  7. Thank you, Carolyn! I appreciate the comment!

  8. Awesome muffins, but I'm wondering if the 1 tsp of salt is a typo? I cut it in half and they still seemed a bit salty to me. Next time I will do a quarter of a tsp. But my two little kids loved these muffins. I posted them on my blog today, linking back to you. Thanks for a great recipe.

  9. It's not a typo. I have never had any sort of "too salty" thoughts or comments. It's strange that they came out salty for you...

  10. Do you use sea salt? If not, maybe that's the issue. I don't use the iodized.