These moist chocolate zucchini muffins are bursting with rich chocolate chips, crunchy walnuts and the flavors of a cup of chai-spiced tea.
Remember those banana muffins that I baked batch after batch of before finally getting them onto the blog? Same thing happened here. I guess it makes sense, as this recipe is, at least in part, inspired by/adapted from that one.
I totally could’ve kept baking in to next summer before stopping to photograph them, but then late August hit and I finally decided enough is enough. While zucchini is pretty much available year round, most home gardeners and farmers’ market enthusiasts will only be overrun with it for the next few weeks, at most. So here’s my favorite new way to plough through your zucchini stash: chocolate zucchini muffins!
People ask me about substitutions all the time, and my response is usually, I don’t know because I haven’t tried it. In this case I’ll warn you in advance: don’t substitute garlic powder for the ginger.
Yeah, I did that with one particular batch, and I hope I’m not ruining the magic by telling you about it. Here’s another lesson for you: organize your spice cabinet, and when you do, don’t store powdered ginger next to garlic. Chocolate garlic muffins are gross.
The correct version of the recipe, using ginger, is great, in case you were wondering.
Chai Spiced Chocolate Zucchini Muffins
- 1 1/4 cups whole wheat pastry flour
- 1/4 cup cocoa powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. powdered ginger
- 1/2 tsp. cardamom
- 1/4 tsp. cloves
- 1/2 tsp. salt
- 1 ripe banana mashed
- 1 tsp. vanilla extract
- 1/3 cup brown sugar
- 1/3 cup vegetable oil
- 1 cup finely grated zucchini
- 1/2 cup vegan chocolate chips
- 1/2 cup chopped walnuts
- Preheat oven to 350°. Line a 12 cup muffin tin with papers.
- In medium mixing bowl, stir together flour, cocoa powder, baking soda, cinnamon, ginger, cardamom, cloves and salt.
- In a separate, medium sized bowl, stir together banana, vanilla and brown sugar until fully blended. Add oil and stir a few times. Add zucchini and stir to incorporate.
- Add wet mixture to dry and stir just until blended. Fold in chips and walnuts.
- Divide mixture among muffin cups. Bake 20 minutes.
- Remove from oven and transfer to cooling rack. Cool completely before removing from cups.
Pecans can be substituted for walnuts. I tried, and they were just as delicious.