Tried it Tuesday: Chocolate zucchini muffins

There\’s a gem of a bakery in Albuquerque called House of Bread. Hands down the best treat they make is a moist, yummy chocolate zucchini bread. It is incredible! You don\’t feel so bad about eating chocolate bread because it\’s technically vegetable bread. (Seriously, if you ever find yourself in ABQ, it\’s a must!) 
The only downside to this piece of deliciousness is that it\’s not always available. (And sometimes you have to arm wrestle other customers for the last loaf.) So, it was necessary to try and discover an alternative that can be made at home for special occasions. 
Enter\’s Chocolate Zucchini Cake III. Per usual I tweaked the recipe a tad to make it a bit healthier and went the muffin route so that it would be easier to share with fellow zucchini bread-loving family members. Get ready for a lovely bit of sweet and some great aroma therapy:


2 cups all-purpose flour 
2 cups white sugar (Substituted 1 1/2 cups brown sugar, instead)
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil (Substituted 3/4 cup Greek yogurt and 3/4 cup veg oil)
3 cups grated zucchini
3/4 cup chopped walnuts (optional)


1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour pan/muffin tin. 
Note: The original recipe calls for 9×13 inch pan. 
2) In a medium bowl stir the dry ingredients together (flour, sugar, cocoa powder, baking soda, baking powder, salt, cinnamon. Then stir in the eggs and vegetable oil (or Greek Yogurt). Fold in the grated zucchini and walnuts last. Pour into the pan. 
Note: If using a muffin tin, it\’s recommended that the cups be filled 3/4 high.
3) If using the 9×13 pan bake for 50 to 60 minutes. If using the muffin tins bake 20-25 minutes. In both cases the cake/muffins will be ready when a toothpick or knife inserted in the center comes out clean. Cool completely and serve!
Two medium-sized zucchini yielded the 3 cups that the recipe called for and using a cheese grater worked perfectly. Aside from the baking time this was the most time-consuming part of the recipe. But it was totally worth it. 
Perfect with a cup of tea on a chilly evening. 
Hope you enjoy!

Published by Jenn R

I write stuff and pretend to be good at crafting. Check out my first novel on Amazon:

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