I couldn’t leave the zucchini bonanza this summer without a chocolate and zucchini recipe. Last week I shared my roasted corn and zucchini fritters with chipotle lime cream recipe and the week before, my almost famous zucchini and caramelized onion galette recipe.
This week, I bring you my recipe for double chocolate muffins with zucchini and chocolate pecan streusel; these muffins just happen to be vegan. After all, it is still zucchini season and our CSA share continues to provide an abundance of zucchini. In fact, yesterday, I picked up two more pounds of it. I feel like I’ve hit the zucchini jackpot this summer.
I’ll either be baking, shredding, spirializing or stir frying it within the next few days! Perhaps, I’ll whip up these amazing zucchini cookies that Allison put together over at Yummy Beet. She does a beautiful job turning ‘cookies’ into good-for-you food and these look absolutely tantalizing.
Speaking of health food, I recently learned that zucchini helps control inflammation and regulate blood sugar. The skin is antioxidant rich and the seeds are packed with omega 3s. Zucchini is high in copper and magnesium, which helps keep blood pressure balanced and is a very good source of energy producing B vitamins. It is high in fiber and potassium while also being a good source of protein. More zucchini please!
These muffins wouldn’t have been all that had I skipped sifting. Look at the chunks I found after sifting! They were hard too. I broke my sifting screen trying to grind them through which really bummed me out. I occasionally get lazy and skip this step… occasionally.
This was a good reminder to always sift!
After I got over my sifting upset, I got to mixing. This batter is a thick one, so just when you think the ingredients aren’t going to come together, keep stirring, gently. I didn’t want to stir too much or I’d get more gluten development than I want. This would result in a tough muffin and I’m looking for tender.
The streusel is fabulous! Because the batter is thick, it doesn’t fall smoothly into the muffin cup. When the streusel is spooned over the top of the batter, some of it falls on the sides and in between areas of the muffin. After the muffins bake, you’ll find hidden bits of streusel on the sides and even inside parts of the muffin!
If you’re curious about the texture of the zucchini in these muffins, my Chef friend and sister could barely detect it. In fact, we had a lengthy discussion regarding the name of this recipe.
I insisted these be called double chocolate zucchini muffins, while the argument was one could hardly detect the zucchini. So, it was decided; double chocolate muffins with zucchini (oh, and, ahem, THE STREUSEL!).
These muffins are addicting. It’s tough to eat just one and not come back for more shortly after licking your fingers. They are slightly sweet, moist, rich, dark chocolatey and satisfying.
Double Chocolate Muffins with Zucchini and Chocolate Pecan Streusel
For the Muffins:
- 3/4 C White Whole Wheat Flour 4 1/4 oz
- 1/4 C Almond Flour 1 1/4 oz
- 1/2 C Dark Unsweetened Cocoa 2 1/2 oz
- 1/2 C Light Brown Sugar 3 3/4 oz
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/8 tsp Sea Salt
- 1/2 tsp Ground Cinnamon
- 3/4 C Bittersweet Vegan, Chocolate Chips (5 oz)
- 1 1/2 C Shredded Zucchini about 1 medium (8 oz)
- 1/3 C Coconut Oil melted and cooled (2 1/2 oz)
- 1/3 C + 2 Tbs Unsweetened Apple Sauce 4 1/4 oz
- 1 tsp Vanilla Bean Paste or Vanilla Extract
For the Muffins:
- Preheat oven to 375F.
- Shred the zucchini using a box grater or a coarse micoplaner.
- Sift the almond flour, white flour, dark cocoa, baking soda, baking powder, salt, and cinnamon into a large mixing bowl. Fold in the chocolate chips, then the zucchini. Pour the oil, applesauce and vanilla bean paste (or vanilla extract) into the flour mixture and stir well, just until all the ingredients are incorporated.
- Using a large cookie scoop, scoop 1 1/2 scoops (or 4 1/2 Tbs) of batter into each muffin cup.
For the Streusel:
- In a small bowl, mix the almond flour, white flour, chopped pecans, cinnamon, brown sugar, salt and cocoa into a bowl. Add 1 Tbs of coconut oil at at time, stirring to incorporate. Lumps are ok.
- Spoon 1 Tbs of streusel over each muffin. You'll have a little left over, so divide it up among several muffins.
- Bake in a preheated oven at 375F for about 35 minutes. Use a toothpick to check for doneness.
- Store in a covered container for up to three days or freeze for up to two weeks.
If you make this recipe, or any others on Vanilla And Bean, be sure to post it to Instagram, notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Also, if you like my content, please consider sharing it with three friends and/or family. Thank you!