Angie Walker Recipe

Dark Chocolate Zucchini Muffins with White Chocolate Ganache

By Angie Walker AngieWalker

Recipe Rating:
 19 Ratings
Prep Time:
Cook Time:
Cooking Method:

Angie's Story

Chocolate, Chocolate, there anything better? You can also see these with story at

Blue Ribbon Recipe

Notes from the Test Kitchen:
Attention dark chocolate lovers: This recipe is tailor-made for you! With a double dose of chocolate and a hint of healthy veggies, these sweet muffins are good for you on so many levels!


1 1/2 c
1/2 c
hershey's special dark cocoa powder
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
1 tsp
2 Tbsp
instant coffee granules
1/2 c
canola oil
3/4 c
1 tsp
vanilla extract
2 c
grated zucchini
1 c
hershey's special dark chocolate chips

Directions Step-By-Step

Preheat oven to 350 degrees F. Prepare muffin tins with paper liners.
In a medium bowl, sift together flour, cocoa, baking soda, baking powder, salt, and cinnamon. Stir in the coffee granules and set aside.
In a mixing bowl, beat on low, oil, sugar, and vanilla. Add eggs, one at a time and mix until combined. Add grated zucchini. Stir to thoroughly incorporate.
Slowly begin to add the flour mixture to the wet ingredients. When everything is thoroughly mixed, stir in the dark chocolate chips. Pour batter into prepared muffin cups. I filled mine almost to the top.
Bake muffins 20 - 25 minutes, or until wooden pick checks clean.
Completely cool on wire rack.

White Chocolate Ganache

1 c. white chocolate chips
1/2 c. heavy cream

In a microwave safe bowl, combine the chips and cream. Microwave on high in 20 second intervals, stirring after each 20 seconds. Do this until chocolate is soft enough to melt and become creamy with stirring.
After muffins were completely cool, I dipped each top in the ganache, and set them back on wire rack to dry.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Collection: Chocolate...
Other Tag: Quick & Easy
Hashtags: #zucchini, #ganache

  • Comments

  • 1-5 of 86
  • user
    Stephanie Dodd skeen - Sep 6, 2011
    Oh yum! These look decadent!!
  • user
    Angie Walker AngieWalker - Sep 6, 2011
    They were amazing! There are so many ways to use zucchini, and this one is definitely a keeper.
  • user
    Chris T. chrisb64 - Sep 6, 2011
    Sorry Angie...but do you peel the zucchini first? I am trying to find ways of sneaking veggies into things since my kids don't eat vegetables if they can help it. Thank you...these look very tasty...another thing...can you taste the coffee or is it just the right amount to enhance the chocolate?
  • user
    Angie Walker AngieWalker - Sep 6, 2011
    No, you can't taste the coffee. If anything it adds to the dark chocolate flavor. I don't peel the zucchini, but I look it over for scars or anything like that and cut them out. I just wash it real good and cut it in chunks to run through my salad shooter. If there are a lot of seeds (big seeds) I cut them out too.
  • user
    Stephanie Dodd skeen - Sep 7, 2011
    Most recipes that call for coffee just enhance the chocolate flavor and you can never just taste the coffee. Anytime a recipe calls for coffee, if you don't drink it, it is worth going to McDonald's or a convenience store and getting a cup. This recipe looks to die for!!!