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dark chocolate zucchini muffins with white chocolate ganache

(19 ratings)
Blue Ribbon Recipe by
Angie Walker
Stryker, OH

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Blue Ribbon Recipe

Attention dark chocolate lovers: These zucchini muffins are tailor-made for you! These are the perfect summertime treat when zucchini is plentiful. They're dense and not overly sweet. For us, the texture was similar to coffee cake. The white chocolate ganache on top is a delicious touch and adds a bit of sweetness to the muffin.

— The Test Kitchen @kitchencrew
(19 ratings)
yield 12 -14
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For dark chocolate zucchini muffins with white chocolate ganache

  • 1 1/2 c
    all-purpose flour
  • 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
  • 2
  • 1 tsp
    vanilla extract
  • 2 c
    grated zucchini
  • 1 c
    Hershey's Special Dark Chocolate chips
  • 1 c
    white chocolate chips
  • 1/2 c
    heavy cream

How To Make dark chocolate zucchini muffins with white chocolate ganache

  • Muffin tray with liners.
    Preheat oven to 350 degrees F. Prepare the muffin tins with paper liners.
  • Four, cocoa, baking soda, baking powder, salt, and cinnamon in a bowl.
    In a medium bowl, sift together flour, cocoa, baking soda, baking powder, salt, and cinnamon.
  • Stirring in coffee granules.
    Stir in the coffee granules and set aside.
  • Mixing oil, sugar, vanilla, and eggs in a bowl.
    In a mixing bowl, beat on low, oil, sugar, and vanilla. Add eggs, one at a time, and mix until combined.
  • Stirring in grated zucchini.
    Add grated zucchini. Stir to thoroughly incorporate.
  • Combining wet and dry ingredients.
    Slowly begin to add the flour mixture to the wet ingredients.
  • Stirring in dark chocolate chips.
    When everything is thoroughly mixed, stir in the dark chocolate chips.
  • Batter poured into muffin tins.
    Pour batter into prepared muffin cups. I filled mine almost to the top. Bake muffins 20 - 25 minutes, or until wooden pick checks clean.
  • Baked zucchini muffins cooling.
    Completely cool on wire rack.
  • White chocolate chips melted in a bowl with cream.
    For the ganache, in a microwave-safe bowl, combine the chips and cream. Microwave on high in 20-second intervals, stirring after every 20 seconds. Do this until chocolate is soft enough to melt and become creamy with stirring.
  • Dipping muffins in the white chocolate ganache.
    After muffins are completely cool, dip each top in the ganache.
  • Muffins drying on a wire rack.
    Set them back on a wire rack to dry.