Angie Walker Recipe

Dark Chocolate Zucchini Muffins with White Chocolate Ganache

By Angie Walker AngieWalker

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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
Other Tag: Quick & Easy
Hashtags: #zucchini, #ganache

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mari gold mybobba
Jul 8, 2014
The picture show chocolate icing, or it looks like it. I don't love white chocolate.
kate king MyaGoodness
Mar 7, 2014
I make a very similar recipe as a sheet cake, adding chopped walnuts. I'm serving an LDS senior mission in Russia right now, and all our elders and sisters LOVE this cake. No coffee needed! I always use more zucchini than the recipe calls for. I just grate it and what ever amount results, I use all of it. Super moist and delicious!
Diana Flickner giraffe74
Jun 16, 2013
I need to know how many grams carb on all the recipe because of diabetes I have to watch out for carbs.
Lora DiGs ansky714
Apr 8, 2013
Pam Linnan granpam
Feb 24, 2013
I'm wondering if you squeeze or drain the zucchini after shredding it ? I have a recipe for zucchini bread and it calls for getting some of the moisture out of the zucchini.