Uploaded September 2024 | Updated September 2026, 2 weeks ago
Recipe below! Join Anna Olson and bake this delicious, rich chocolate muffin loaded with flavor - with a sneaky, refreshing hint of vegetable! A great treat for breakfast, a snack, or honestly whenever you want.
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• Recipe •
Makes 12 muffins
Prep time: 10 minutes
Cook time: 25 minutes
The muffins will keep well-wrapped on the counter for up to 3 days or can be frozen for up to 3 months.
Note: Can be baked in a 9-x-5-inch (2 L) loaf pan for 60-70 minutes at 350°F (180°C).
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• Ingredients •
6 Tbsp (90 mL) sunflower oil
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
2 large eggs
1 tsp vanilla extract
½ cup (125 mL) full-fat sour cream
2 cups (150 g) loosely packed coarsely grated zucchini
2 cups (300 g) all-purpose flour
¼ cup (30 g) cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ tsp fine salt
½ cup (87 g) chocolate chips
Turbinado sugar, for sprinkling muffin tops
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• Directions •
1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk the oil, granulated and brown sugars, eggs, and vanilla together. Whisk in the sour cream, and then stir in the grated zucchini.
3. Sift the flour, cocoa, baking powder, baking soda, cinnamon and salt over the batter and stir until fully incorporated. Stir in the chocolate chips. Spoon the batter into the muffin cups using two tablespoons or a large mechanical scoop. Sprinkle the tops with turbinado sugar and bake for about 25 minutes, until a tester inserted in the centre of a muffin comes out clean.
4. Cool the muffins in the pan on a rack for 15 minutes, then remove them from the pan to the rack to finish cooling.
Recipe below! Join Anna Olson and bake this delicious, rich chocolate muffin loaded with flavor - with a sneaky, refreshing hint of vegetable! A great treat for breakfast, a snack, or honestly whenever you want.
--------
• Recipe •
Makes 12 muffins
Prep time: 10 minutes
Cook time: 25 minutes
The muffins will keep well-wrapped on the counter for up to 3 days or can be frozen for up to 3 months.
Note: Can be baked in a 9-x-5-inch (2 L) loaf pan for 60-70 minutes at 350°F (180°C).
--------
• Ingredients •
6 Tbsp (90 mL) sunflower oil
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
2 large eggs
1 tsp vanilla extract
½ cup (125 mL) full-fat sour cream
2 cups (150 g) loosely packed coarsely grated zucchini
2 cups (300 g) all-purpose flour
¼ cup (30 g) cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ tsp fine salt
½ cup (87 g) chocolate chips
Turbinado sugar, for sprinkling muffin tops
--------
• Directions •
1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk the oil, granulated and brown sugars, eggs, and vanilla together. Whisk in the sour cream, and then stir in the grated zucchini.
3. Sift the flour, cocoa, baking powder, baking soda, cinnamon and salt over the batter and stir until fully incorporated. Stir in the chocolate chips. Spoon the batter into the muffin cups using two tablespoons or a large mechanical scoop. Sprinkle the tops with turbinado sugar and bake for about 25 minutes, until a tester inserted in the centre of a muffin comes out clean.
4. Cool the muffins in the pan on a rack for 15 minutes, then remove them from the pan to the rack to finish cooling.
