If I can give any advice to bakers that want to yield super moist quick breads without the extra calories, add some vegetables! It’s like God is finally answering our childhood prayers: why can’t these veggies taste like chocolate?  Guess what world, now they can! I realize that baking with vegetables is not a recent discovery, but before the days that all kinds of creative recipes were available all over the internet, it had never occurred to me that there was so much possibility. Of course, as a child my mom occasionally made banana bread, but for the most part any baked good that I consumed came from a box. I actually was completely ignorant to the fact that you could make a cake or even pancakes from ingredients that did not come from Betty Crocker or Bisquick. Don’t get me wrong, I have the best mom in the world (love you!), but when it comes to feeding my own children, I will probably take a different route. In her defense, these were the days before the media started to advocate organic foods and ban trans fat. I was also a stubborn child that loved anything artificially colored and cheese flavored and had no desire whatsoever to eat vegetables or fruit. Obviously, a lot has changed.

I totally plan on making my own organic baby food and never allowing my children to eat McDonalds or drink soda. Easy, right? I know every parent out there is laughing at this statement, as well as Romain since we don’t actually agree on this subject. In all seriousness though, I really believe cooking and baking from scratch makes a huge difference in quality of life. The process of doing it is therapeutic, the outcome is rewarding, and in most scenarios, the food is a lot better for your health when you make it yourself. This is one of those recipes that you feel good about making and even better about eating. Of course I always enjoy a nice plump, buttery, streusel-topped muffin, but I feel much better all around if my breakfast has some nutritional value. I highly recommend using King Arthur Double Dutch Dark Cocoa and Espresso Powder to achieve a deep chocolate flavor.

Dark Chocolate Zucchini Muffins | Au Bon Gouter

Dark Chocolate Zucchini Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 15

Vegetables in the form of chocolate? Yes, please!
  • 2 large eggs
  • ⅓ cup honey
  • ½ cup unsweetened applesauce
  • ¼ cup vegetable oil
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon espresso powder, optional
  • ⅓ cup King Arthur Dutch-process cocoa
  • 1⅔ cups King Arthur Unbleached White Whole Wheat Flour
  • ½ cup wheat germ
  • 2 large shredded, unpeeled zucchini
  • ¾ cup white chocolate chips
  • ½ cup semi-sweet chocolate chips

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
  3. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until combined.
  4. Stir in the zucchini and ½ cup white chocolate chips and semi-sweet chocolate chips.
  5. Pour the batter into prepared muffin pans with either cupcake liners or cooking spray.
  6. Bake the muffins for about 22 minutes or until a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips.
  7. Melt the remaining ¼ cup white chocolate chips in 30 second increments in the microwave until chocolate can be stirred smooth. Drizzle over cooled muffins.


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