Have too much zucchini? These Chocolate Whole Wheat Zucchini Muffins are a delicious way to use up that extra zucchini you might have.
If you are like me you have a lot of zucchini right now. It might be the end of the summer, but often times the zucchini is still going strong.
What do you do when you have too much zucchini. You find all kinds of creative ways to use it.
My family gets tired of the ways we normally eat it, so I am always trying to come up with new recipes to make.
I thought muffins sounded good, but I did not have a zucchini muffin recipe. I decided to try to come up with my own. I tweaked a recipe, added some whole wheat, changed the liquid to buttermilk and gave it a try.
It worked great. My kids loved these.
We had them for an afternoon snack and again for dessert the other night. These were so easy to make and they used what I had. Plus they are semi healthy.
I used part whole wheat in this, but you could use all regular flour if you like. I like the idea of using part whole wheat to make them healthier.
2018 update: I now eat gluten free so I make these with Bob’s Red Mill 1 to 1 Flour Blend and they turn out great that way too.
Need some more ideas for using up zucchini?
- 1/2 cup butter
- 1/2 cup oil
- 1 1/2 cups white sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour ( I used whole wheat pastry flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsweetened cocoa powder
- 2 1/2 cups grated zucchini, I used the smallest side of my grater b/c I like it small. ( I did not really measure this. I used 1 med zuch.)
- 1/2 cup semisweet chocolate chips
- Place grated zucchini in a strainer and drain as much liquid off as you can. Set aside.
- Cream together butter, oil and sugar. Add eggs, buttermilk, and vanilla. Blend well.
- In a separate bowl, mix the dry ingredients together.
- Mix dry ingredients into the butter mixture until combined.
- Add grated zucchini, and mix until combined.
- Stir in chocolate chips.
- Scoop into muffin pan lined with paper liners or greased well.
- Bake at 325 degrees for 18-20 minutes.
- Makes 24 muffins.
I have also made these gluten free using Bob's Red Mill 1 to 1 Blend in place of the whole wheat and all purpose flour and it works great.
Amount Per Serving: Calories: 192Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 144mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 3g
Nutritional values are approximate and aren't always accurate.