Chocolate Cranberry Zucchini Muffins Recipe

Chocolate Cranberry Zucchini Muffins Recipe

How To Make Chocolate Cranberry Zucchini Muffins

Preparation: 15 minutes
Cooking: 25 minutes
Cool Time: 10 minutes
Total: 50 minutes



  • 1cupall-purpose flour
  • 1cupalmond flour
  • cupcocoa powder,unsweetened, such as Dutch process
  • tspbaking powder
  • ½tspbaking soda
  • 1tspcinnamon,ground
  • ½tspsalt
  • 2large eggs
  • cuphoney
  • ¼cupolive oil
  • ¼cupbuttermilk
  • 1tspvanilla extract
  • 3cupszucchini,(3 to 4 medium zucchinis) grated
  • 1cupfresh whole cranberries,or frozen
  • 2tbspcoarse sugar,such as turbinado sugar
  • 3tbspgreen pistachios,chopped


  1. Adjust a rack to the middle position of the oven, and heat the oven to 400 degrees F.

  2. Generously butter the cups and rims of a standard 12-cup muffin tin, or line the tin with paper cupcake liners.

  3. Have on hand a 2½-inch ice-cream scoop.

  4. In a large bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.

  5. Make a large well in the center of the bowl and break the eggs into it.

  6. Add the honey, oil, buttermilk, and vanilla. Beat with a fork to mix thoroughly.

  7. With a spatula, stir until the flour is well incorporated.

  8. Stir in the zucchini and cranberries.

  9. Using the ice cream scoop, fill each muffin cup, rounded side up, with about ⅓ cup batter.

  10. Sprinkle the muffins with the turbinado sugar and pistachios, and set the tin on a baking sheet.

  11. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few crumbs.

  12. Set the muffin tin on a rack to cool for 10 minutes.

  13. Remove the muffins from the pan and cool on the rack.

Recipe Notes

  • Use an ice cream scoop to fill the muffin cups to achieve beautifully rounded tops.
  • Almond flour gives them a rich flavor and moist texture. It is simply finely ground almonds, which can be made in a food processor.
  • To give these muffins sparkle and color, sprinkle them with coarse sugar and a few pinches of chopped pistachios.
  • If there are no available frozen cranberries at the store, frozen raspberries would make a good substitute.
  • If the grated zucchini seems very wet, use the hands to squeeze out the excess.


  • Calories: 210.54kcal
  • Fat: 11.42g
  • Saturated Fat: 1.58g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.18g
  • Polyunsaturated Fat: 0.99g
  • Carbohydrates: 24.22g
  • Fiber: 3.20g
  • Sugar: 11.82g
  • Protein: 5.69g
  • Cholesterol: 31.20mg
  • Sodium: 220.35mg
  • Calcium: 74.70mg
  • Potassium: 249.62mg
  • Iron: 1.43mg
  • Vitamin A: 17.86µg
  • Vitamin C: 6.98mg
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