Chocolate Zucchini Muffins With Pecan Crumble

Chocolate Zucchini Muffins With Pecan Crumble

Chocolate Zucchini Muffins With Pecan Crumble

By Rebecca Firth



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:

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.

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.

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


  • 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
  • 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
Read the whole recipe on DisplacedHousewife