Dark Chocolate Zucchini Muffins // My 23rd Birthday

And we are back with ANOTHER zucchini bread recipe (if you missed them, check out my Savory Feta Zucchini Muffins from last week here) but this time we are covering them in chocolate! Not so bad, eh?

It’s my 23rd (yikes! Weird!) birthday today so Wyatt and I took the day off to do whatever we please.  So far we have just laid around in bed, I did some yoga, and then I made some delicious chocolate muffins. We are going on a picnic this afternoon at Hoosier National Forest so I thought these muffins would be perfect to bring along. I mean, what could be a better way to spend my birthday then baking and exploring outside with my boyfriend and puppy? Not much, I’d say. Here are a few new pictures from our lazy weekend around the house (since it rained so we couldn’t go camping like the original plan):

 

Tuko’s new hang out spot // Bruschetta // Lazy afternoons with Wyatt // New birthday outfit from my Ma // …more bruschetta // Kitchen Cacti Garden // Lazy morning with Wyatt // Citrus Plant from Wyatt for my birthday

 

 

And now onto the recipe! Hope everyone has a fantastic Tuesday. I’m off to go bake more for our afternoon picnic!

 

Dark Chocolate Zucchini Muffins

  • 1 1/4 cups flour
  • 1/4 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup buttermilk (I made my own with this recipe)
  • 1 egg, lightly beaten
  • 1/3 cup agave or honey
  • 2 Tablespoons coconut oil (vegetable will work fine if that is what you have)
  • 1 tsp vanilla extract
  • 1 large very ripe banana, mashed
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1/4 cup dark chocolate chips (semi-sweet is fine too)

Preheat oven to 350 degrees and grease a 12-muffin pan. Wrap the grated zucchini in a clean kitchen towel and ring out any excess juice.

In a mixing bowl, combine the flour, cocoa, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together the egg, honey/agave, buttermilk, oil, mashed banana, zucchini and vanilla.

Make a well in the center of the of the dry ingredients and and add the zucchini mixture. Fold the dry ingredients into the wet ones until combined.

Fill each muffin tin 3/4 full and bake for 15 minutes or until a toothpick can be stuck in the middle of the muffins and comes out clean.

Enjoy warm or save for tomorrow’s breakfast.

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10 Comments

  • masters2marathons
    September 4, 2012

    Happy birthday! Mine is in 12 days and so I’m almost exactly 1 yr older! How crazy is that!!?!?!?

    • shellywest
      masters2marathons
      September 5, 2012

      Woah, weird! Go Virgos!

  • Allison
    September 4, 2012

    Happy birthday! Glad you got to take the day off. Yoga + muffins = a perfect birthday in my opinion : )

  • Angie
    September 4, 2012

    Happy Birthday!!! – looks like you had an awesome time Shelly! Yey for the Yoga. Totally OM to do yoga on your birthday and bake lots of tasty goodies. Sending you lots of special day wishes xxx

    • shellywest
      Angie
      September 5, 2012

      Thanks, Angie! : ]
      Glad we agree on the yoga/baking part!

  • trangquynh
    September 5, 2012

    happy birthday, wish you have a wonderful year ahead, and thanks for a great recipe ^^

  • September Highlights « Vegetarian 'Ventures
    October 1, 2012

    […] OVERFLOWING with zucchini. This meant we we made a new zucchini bread recipe almost daily. These dark chocolate zucchini muffins were probably my all time favorite (who doesnt like eating chocolate for breakfast?!). But I was […]

  • Cassandra
    May 12, 2014

    Happy birthday! I’ve been following your blog since last fall and love the photography. Oh, and everything chocolate…

    I made these muffins yesterday and am eating them for breakfast–mm! They are super-moist from the banana and zucchini. I wasn’t sure how much salt you used, but I went with 3/4 tsp and that seemed to be fine.

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