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Mexican Dark Chocolate Zucchini Muffins

Can I tell you how many times my son told me that he didn't want zucchini in these muffins. And then declared that he wouldn't eat them when I dumped it in. Then when it came time to eat the muffins, his declaration was quickly withdrawn as he tasted them and ate 4 in one sitting. Then declared these were his favorite muffins I have ever made. This is to say, when the flavor is right, it's just right.


Mexican Dark Chocolate Zucchini Muffins

Ingredients: 1/4 cup melted butter

1/2 cup grated zucchini

1/4 cup pure maple syrup

2/3 cup milk

2 eggs

2 tsp vanilla

1 tsp almond extract

1/3 cup vanilla coconut sugar

1/4 cup cacao powder

1 1/2 cups fresh milled soft wheat

2 tsp cinnamon

2 tsp baking powder

1 tsp salt

1/2 cup dark chocolate chips (63% cacao) + optional extra for topping


Preheat oven to 350 degrees. Add all the dry ingredients to a large bowl. Mix together, add all the wet ingredients, zucchini, and butter last. Stir in chocolate chips. Bake 12-15 minutes. Makes a perfect dozen.





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