A delicious treat with a bit of healthy tucked inside, Chocolate Zucchini Muffins with Dried Cherries have a hint of spice and are richly satisfying.

Double Chocolate Zucchini Muffins with Dried Cherries have a hint of spice and are richly satisfying -a delicious treat with a bit of healthy tucked inside!

We are not just a skin-encapsulated ego, a soul encased in flesh. We are each other and we are the world.~ Charles Eisenstein

Chocolate Zucchini Muffins are just the thing to use up the extra zucchini abundance.  I have been craving chocolatey richness and thought I’d tuck some zucchini inside so I could feel justified eating them.  The neutral-flavored zucchini keeps the muffin moist while adding a few healthy nutrients ;).  Enhanced with cinnamon and smoky chipotle, imparting flavors reminiscent of Mexican hot chocolate.  The dried cherries add the perfect tart balance.  Bittersweet chocolate chips just take it to the serious side of chocolate bliss.

ingredients in muffins

Ingredients in Double Chocolate Zucchini Muffins:

Chipotle powder gives a nice smoky bite.  Or try cayenne, Aleppo, or ancho powder.  Adjust the amount to taste!

grated zucchini

How to make Double Chocolate Zucchini Muffins:

Step One:

Preheat the oven, gather ingredients and grate zucchini.

tip: grating zucchini on the smaller holed grater will be less chunky in the muffin.

mixing eggs and sugar

Step Two:

Whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and chipotle powder.

Step Three:

In a separate bowl whisk together avocado oil, brown sugar, eggs and vanilla until thoroughly mixed.

folding zucchini into batter

 Step Four:

Fold grated zucchini in.

Step Five:

Add dry ingredients, including the dried cherries and chocolate chips, to the wet mixture.  Gently folding in, trying not to over mix.

scooping batter in muffin tins

Step Six:

Scoop into muffin tins filling to the top.

Bake 20-22 minutes.

baked muffins

Let cool and dive in!

These are best enjoyed the same day.  Though cut in half and toasted is quite doable a day or two later!

Double Chocolate Zucchini Muffins with Dried Cherries have a hint of spice and are richly satisfying -a delicious treat with a bit of healthy tucked inside!

More recipes you may enjoy!

Double Chocolate Zucchini Muffins with Dried Cherries have a hint of spice and are richly satisfying -a delicious treat with a bit of healthy tucked inside!

Hope you enjoy!

Tonia

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Double Chocolate Zucchini Muffins with Dried Cherries have a hint of spice and are richly satisfying -a delicious treat with a bit of healthy tucked inside!

Double Chocolate Zucchini Muffins with Dried Cherries

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45 minutes
  • Yield: 12 Muffins 1x
  • Category: Muffins
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

A delicious treat with a bit of healthy tucked inside, Chocolate Zucchini Muffins with Dried Cherries have a hint of spice and are richly satisfying.


Ingredients

Scale
  • 1 1/2 cups all purpose white wheat flour (202 grams)
  • 1/2 cup raw cocoa powder (38 grams)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon chipotle powder, optional (see notes)
  • 1/2 cup avocado oil or other neutral flavored oil
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups zucchini, grated
  • 1/2 cup dried cherries coarsely chopped
  • 3/4 cup bittersweet chocolate chips (the darker the better)

Instructions

  1. Preheat oven to 350 degrees.  Prepare muffin tins with a light coating of oil or oil the papers if using.
  2. Whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and chipotle powder.
  3. In a separate bowl whisk together avocado oil, brown sugar, eggs and vanilla until thoroughly mixed.  Then fold grated zucchini in.
  4. Add dry ingredients to the wet, including dried cherries and 1/2 cup of the chocolate chips.  Gently folding in, trying not to over mix.
  5. Scoop into muffin tins filling to a 1/2″ of the top.  Sprinkle with remaining chocolate chips.
  6. Bake 20-22 minutes.

Notes

Chipotle powder gives a nice smoky bite.  Or try cayenne, Aleppo, or ancho powder.  Adjust amount to taste.

These are best when fresh.  Day old, try cutting in half and toasting!

Nutrition

  • Serving Size: 1 muffin
  • Calories: 323
  • Sugar: 26.7 g
  • Sodium: 171.2 mg
  • Fat: 14.6 g
  • Saturated Fat: 4.1 g
  • Carbohydrates: 46.6 g
  • Fiber: 3.3 g
  • Protein: 5.1 g
  • Cholesterol: 31 mg

 

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Comments

  1. Would it work to substitute coconut sugar for the brown sugar. I know it will reduce the sweetness but didn’t know if it would affect texture as well.

      1. I always make them with half brown sugar and half swerve brown sugar to keep the sugar content low. Always turn out just delicious

  2. I’ve made these at least ten times, an absolute favorite with everyone. Light and moist with a hint of heat, just perfect. I did make them once with flax eggs and was disappointed, they lacked the lightness, oh course we ate them and still delicious

  3. Delicious! Our house is sensitive to sugar amounts and sweetness so I made with 1/2 cup brown sugar and it turned out great. Decadent, rich, with a nice sweet tang from the cherries to balance it all out. Thank you for another great recipe!

    1. I like using whole wheat pastry flour, it is a little lighter than bread flour. I recommend weighing the flour for best results, wheat flour is generally heavier. It should work just fine!

  4. These were wonderful!
    We made them for a dinner party with gluten free flour. We added craisins and some chocolate chips and WOW!!!! Everyone just adored them! Thanks for a wonderful recipe! Again!

  5. Planning to make this recipe, but weights would be appreciated! 1.5 cups of zucchini can be very different depending on the size of the grate and how densely packed it is. Similarly, weights for the cocoa powder and cherries would be appreciated. In general, please consider routinely using weights for your baking recipes since I’m guessing that many of us who love your site also prefer to rely on weights for baking.

  6. Hi Tonia: we’ve made them! The dough was very sticky and thick, and the muffins came out a little dry. We may have left the grated zucchini sit too long on the board and lose its juice? Or does it need some extra water? Thanks

    1. oh dear! I did include the zucchini in it’s juices. But I did tweak the recipe and they are much more moist and delicious! I appreciate the feed back!

      1. I did use the zucchini in its juices, but would still prefer a little more moist. Just curious what you meant by you “tweaked” the recipe? Thank you, yummy muffin!

  7. Hi, these look delicious and I just happen to have some dried cherries on hand ☺️
    Do you think these would work without eggs as I don’t eat eggs?
    Could you suggest a substitute if you’ve tried it.
    Thanx and I can’t wait to make them
    Louie

  8. Hi, I’m wondering if you think this would work with a gluten free all purpose flour? It looks delicious but would need to be GF for me. Thanks for the inspiring recipes!!

  9. These look wonderful! Since there are only two of us, I am guessing I could tuck half in the freezer or would you recommend just gifting what we will not eat in a day or so to a lucky neighbor?