Chocolate Zucchini Muffins With Pecan Crumble

We’re making a seasonal muffin loaded with lots of good-for-your stuff. How on-trend are we? Zucchini is everywhere. At the markets, growing in our gardens, our neighbors are pawning it off on us… And if you’re growing it, you’re probably sick of it already. It’s prolific to the point of being obnoxious. I had some rogue yellow squash come up this year…about five plants. And I thought, oh this’ll be fun…for about a minute.  A half dozen squash a day is just too much. OK, that’s a wee exaggeration, but it feels like it. There’s only so much you can do with yellow squash until your sick of yellow squash.

I wanted something equal parts healthy and decadent with this muffin so we could be pious and satisfied. We start with three full cups of zucchini…use a bit of olive oil for fat…yogurt for moisture…and loads of dark chocolate…because it’s good for us. We should be sainted for this muffin because you’ll have zero idea it’s good for you. Your hair will grow fuller, nails longer and you’ll lose ten pounds. Jkjkjk. But I’ve been kinda feeling like everything promises that these days so I wanted to throw it in.

Before We Get Started:

  1. Teff Flour. Don’t have it, don’t want to buy it and/or don’t want to use it? That’s fine. We can reach for some white whole-wheat flour in a pinch. You do you.
  2. Cocoa Powder. I like the dark stuff, which is why these muffins are so deep and luscious. Your standard, run-of-the-mill unsweetened cocoa powder will work just fine if you can’t be bothered.
  3. Yellow Squash. You can sub this in for the zucchini if you find yourself in a similar predicament as myself. Just be sure to discard any large seeds and if the outer skin is a touch thick, consider giving it a quick peel.

Let’s bake some muffins, shall we?

Chocolate Zucchini Muffins With Pecan Crumble

Makes 12-14 Muffins 

INGREDIENTS

Pecan Crumble

  • 1/2 cup all-purpose flour
  • 4 tablespoons brown sugar
  • 1/8 teaspoon sea salt
  • 3 tablespoons unsalted butter, cut into small pieces 
  • 3 tablespoon pecans, finely chopped

Muffins

  • 3 cups finely shredded zucchini 
  • 2 large eggs, room temperature
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 cup yogurt, room temperature
  • 1/2 cup olive oil 
  • 1/3 cup milk, room temperature
  • 2 teaspoons real vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup teff flour (can sub in white whole wheat)
  • 1/2 cup unsweetened cocoa powder (I prefer dark)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup dark chocolate chunks

INSTRUCTIONS

  1. Preheat oven to 375 degrees F. Line a muffin tin with liners.
  2. In a small bowl, whisk together the flour, brown sugar and sea salt. Using a pastry blender or two forks work the butter into the mixture until it has the consistency of wet sand. Mix in the pecans and set aside.
  3. Place the zucchini on several layers of paper towels + cover with several paper towels and press away excess moisture.
  4. In a large bowl, whisk together the eggs, brown sugar, granulated sugar, yogurt, olive oil, milk and vanilla extract.
  5. In a medium bowl whisk together the all-purpose flour, teff flour, cocoa powder, baking powder, baking soda and sea salt. Add to the egg mixture and blend until just barely combined. Fold in the shredded zucchini + chocolate chunks.
  6. Fill each muffin cup 3/4s full + top with 1 tablespoon of crumble (you will have leftover crumble; it freezers great!). Bake in the center of the oven for 25 minutes. Let cool for 5-10 minutes before turning out of the tin. 
  7. Thank you for making these yummy muffins! Tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful muffins and we can be pious together!!!
On My Mind
  • I have an abundance of green beans from my garden as well (not nearly as offensive as the yellow squash) and I’ve been dying to make a chilled green bean salad. Any suggestions?
  • You can watch me make my Strawberry Buns here. You should really make them. They’re delicious.
  • I’m gonna keep it short and sweet today. The kids are on the other side of the world. I had a dear friend come and stay for four days and we laughed and cooked and wine tasted and drank beer in the middle of the day. It was fun. And now I’m all business. I have a bunch of projects I want to finish before the wee ones get back. So I’m off. Drop me a note if you have something you’d like to see me make!!
  • OK, I really gotta go. Trying to watch The Notebook for the millionth time requires some focus.
  • Wishing you the best day possible. Sending lots of love + light.

Rebecca xoxo

 

 

12 Comments

  • Chocolate Zucchini Muffins With Pecan Crumble – Viralpics 2017/09/26 at 10:10 PM

    […] Chocolate Zucchini Muffins With Pecan Crumble […]

    Reply
  • Christina 2017/08/11 at 10:07 PM

    Whelp, I can see why you were a Saveur food blog finalist! This recipe looks down right delicious!

    Reply
  • Jen 2017/08/08 at 6:54 PM

    Can I use just regular AP flour? Is there any substitution ratio I need to follow? These look delicious!

    Reply
    • Rebecca Firth 2017/08/10 at 2:49 AM

      Hi Jen! I haven’t made them with all ap flour…but I would think they should turn out fine. My only concern would be that teff and whole wheat give more structure to baked goods…so I’m wondering if they might not puff up as much. If you make them with all ap I would love to hear. In fact…I have a ton of squash in the garden…if I test it out I will definitely report back as well. Thank you!! xo

      Reply
  • Kate 2017/08/03 at 1:59 PM

    I love food that I can trick myself into believing is super healthy. :)

    Reply
  • Shauna | Linden & Lavender 2017/08/02 at 4:02 PM

    Just made these. I used the whole wheat flour instead of teff (as you suggested) and they turned out great! Zucchini + chocolate is the perfect combination!

    Reply
  • kate | tasty seasons 2017/07/31 at 10:48 PM

    1) these look and sound delicious! i’m excited to try them.
    2) not a chilled green bean salad per se, but the green beans with shallots, pecorino, and basil (https://www.tastyseasons.com/green-beans-with-shallots-pecorino-and-basil/) that i have on my site are delicious at room temperture. i also love the green beans with mustard seeds (https://www.tastyseasons.com/green-beans-with-mustard-seeds/). that should help make a dent in your bounty! :-)
    hugs!

    Reply
    • Rebecca Firth 2017/08/01 at 9:26 PM

      Hi Kate! Thank you so so much for the recommendations!!! I’m totally into the one with the Italian vibes…I was leaning towards something with olive oil, parm, basil and lemon…now I’m just working on how to prep the green beans…quick boil? Hot sear? Decisions decisions… I hope you do try them!!! xoxo

      Reply
  • Kaiya 2017/07/30 at 4:41 AM

    These look absolutely delicious! I’ll have to go to the farmers market soon and pick up some zucchini to make these. I’m sure my kids would love them! xoxo

    Reply
  • Mary Ann | The Beach House Kitchen 2017/07/30 at 2:07 AM

    Perfect for the loads of zucchini everyone seems to have this time of year Rebecca! Don’t I wish these would help me lose 10 pounds! I’d be making them on repeat! Can’t wait to try the recipe. Sounds like you’re enjoying some fun while the kiddos are away. Bet they’re having fun too! Happy Sunday!

    Reply
    • Rebecca Firth 2017/07/30 at 2:15 AM

      I wish they would do that too!!!! They are having a great time!! Enjoy your Sunday too!! xoxo

      Reply

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