Greta Podleski’s Chocolate Zucchini Muffins

It’s zucchini season! Which means it’s pretty likely you or someone you know has excess zucchini (we have some great fresh local zucchini in store if you’re not in either category though). So here’s a personal favourite recipe that uses zucchini to make an awesome chocolate muffin.

- Schön


  • 3/4 cup plain yogurt

  • 3/4 cup packed light brown sugar

  • 1/2 cup unsweetened apple sauce

  • 2 eggs

  • 2 tbsp oil

  • 1 tsp vanilla

  • 1 cup grated unpeeled zucchini (patted dry with paper towels)

  • 3/4 cup all purpose flour

  • 1/2 cup whole wheat flour

  • 1/2 cup cocoa powder

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp sea salt

  • 1/2 cup mini semi-sweet chocolate chips


  1. Preheat oven to 350 F, grease a muffin tin or line with muffin liners.

  2. In a medium bowl whisk together yogurt, sugar, apple sauce, eggs, oil and vanilla until well blended. Stir in zucchini. Set aside.

  3. In a large bowl whisk together all purpose flour, whole wheat flour, cocoa powder, baking powder, baking soda and salt until we’ll blended. Stir in chocolate chips.

  4. Add wet ingredients to dry and stir until everything is just moistened. Batter will be thick. Evenly spoon batter into prepared cups. Bake in preheated 350F oven for 20-22 minutes, or until a wooden toothpick comes out clean. Cool on a wire rack. Serve warm.

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