Chocolate Zucchini (Patti Pan) Muffins

Do you have an abundance of summer squash in your garden? Nana Shirley shares a yummy recipe today that will help you use them up!

Chocolate Patti Pan Squash Muffins

With our abundance of Patti Pan squash, we started experimenting with it – using zucchini recipes.  Today it was my turn!

I choose an unusual zucchini muffin recipe that is made in your food processor!

We had visited the Clabber Girl Museum (remember Clabber Girl baking powder?) in Terra Haute, IN on one our trips delivering Winnebago Motor homes. (See

Each month we receive an e-newsletter with recipes – which is where we found this keeper!

Chocolate Zucchini (Patti Pan) Muffins
By:  Nana Shirley (found on Clabber Girl website)

Yield: 12 muffins

1 ½ cup all-purpose white Flour
2/3 cup whole wheat flour (or substitute white flour)
1 cup granulated sugar, plus 1 ½ Tbs. for garnish
3 Tbs. cocoa powder
2 tsp. baking powder
½ tsp. salt
1 cup semi-sweet chocolate chips (divided)
1/3 cup oil
about 2 small Zucchinis, cut into chunks, or 3 small Patti Pans
1/3 Cup Low-Fat Yogurt
2 eggs
2 teaspoon vanilla
2/3 cup chopped walnuts or pistachios (or a combination of the two) optional

Preheat the oven to 375°. Grease 12 standard sized muffin tin cups or coat with non-stick spray or use paper muffin cup liners. In food processor combine the flours, 1 cup sugar, cocoa, baking powder, salt, and ½ cup chocolate chips. Process until the chips are finely ground.

With the motor running, slowly pour in the oil and process until evenly incorporated; stop and scrape up the mixture on the bottom several times if necessary. Turn out the mixture into a medium bowl.

Process the zucchinis or Patti Pans in the processor until finely chopped. Then measure; you should have 1 ½ cups. If necessary chop enough more zucchini or Patti Pans or discard extra so you have 1 ½ cups. Add the chopped zucchini/Patti Pans to the dry ingredients.

Add the yogurt & eggs to the processor; process to blend. Stir the egg mixture, remaining chocolate chips and nuts into the flour, mixing gently just until evenly incorporated; don’t over-mix or the batter may toughen. Using a ½ cup measure or large spoon, immediately divide the batter among 12 muffin cups; they should be full.

Sprinkle the muffin tops with the reserved 1 ½ tablespoons sugar, dividing it equally among them.

Bake for 15-20 minutes or until the muffins are springy to the touch or test with a toothpick. Cool on wire rack for 3 minutes. Remove from pans. Let stand until cooled. Best when fresh, but can be kept airtight for a day or so. May also be frozen; just thaw & warm in the microwave before serving.

Next time I will double it because they freeze very well.

Nana Shirley

I have to add that my 13 y/o son strongly dislikes zucchini and any other “odd vegetables” – he ate these right down and asked for more!

But please don’t tell him what was really in them – okay?!