Chocolate Zucchini Muffins

Chocolate Zucchini Muffins | www.jenniferdyck.comIt’s zucchini time!  On the Prairies from late July until the end of August it’s zucchini season.

Did you know these summer squash can grow up to 1 meter long!?

Stop in at any farm yard or visit an urban garden enthusiast at this time of year and I’m sure you’ll leave toting a zucchini too large to fit in your fridge.

I like to make them into delicious cakes, loafs, muffins and other baked treats.  Save the small tender ones for grilling and eating raw.  You can also grate and freeze extra zucchini for winter baking or for adding into sauces and soups.

Here is our family favourite recipe for Chocolate Zucchini Muffins.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins |


  • 2 1/2 cups whole-wheat flour
  • 1/4 cup cocoa powder
  • 2 Tbsp wheat germ
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 cup granulated sugar
  • 1/2 cup canola oil
  • 1/2 cup 1% milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups shredded zucchini
  • 1/2 cup chocolate chips


  1. Preheat oven to 350F.  Prepare pan with parchment muffin liners.
  2. In medium size bowl, whisk together flour, cocoa powder, wheat germ, cinnamon, baking soda and baking powder.
  3. In a second bowl, beat together sugar, canola oil, milk, eggs and vanilla.
  4. Add wet ingredients to flour mixture and stir just to combine ingredients.
  5. Add zucchini and chocolate chips and stir just to combine ingredients.
  6. Add batter to prepared muffin pans using leveled 2 Tbsp (30 mL) measure.
  7. Bake for 18-20 minutes or until a toothpick comes out clean. Remove from pans and let cool on a wire rack.


Mini-muffins – makes 24.  Bake at 350F for 12-14 minutes.


Keep in a resealable container on the counter for 1-2 days or in the freezer for up to a month.

Grandma’s Famous Waffles

My mom has made homemade waffles for decades.  They are light, crisp and delicious.

On summer weekends you can find anywhere from one to five little boys lined up at my mom’s lake home kitchen counter waiting for steaming hot waffles to be dropped on their plates.

If leftovers happen to exist, us older generation slide in with our plates hoping we might get a taste.

I make waffles in our home too but my mom’s are always best.  Maybe it’s her waffle iron (possible), maybe it’s some secret twist she puts on the recipe (doubtful) or most likely it’s because she has mastered every step to her own perfection over the countless batches she has turned out.

Storing Leftover Waffles

If you happen to find yourself in a waffle surplus, allow them to cool on rack(s) in the kitchen.  Once cool place them in a resealable bag or container and put them in the freezer.  You can heat them directly from frozen in the microwave or for a crispier texture pop them in the toaster.

They store equally well in a sealed container on the counter for 1-2 days and make great snacks.

Grandma's Famous Waffles

  • Servings: 18 waffles
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Grandma's Famous Waffles |


  • 2 large eggs, separated
  • 2 cups 1% milk
  • 1/3 cup canola oil
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 Tbsp baking powder


  1. Preheat your waffle iron as per instruction manual.
  2. In a medium bowl, stiffly beat the egg whites and set aside.
  3. In a large mixing bowl, using an electric mixer on low (hand held or stand mixers work equally well) combine the egg yolks, milk, canola oil, flours and baking powder until moistened.
  4. Increase the mixer speed to medium and mix until smooth.
  5. Pour the stiffly beaten eggs whites into the large batter bowl. By hand, gently fold in the egg whites.
  6. Pour batter over the centre of your waffle iron grids.  Depending on your waffle iron this might be anywhere from 1/3 to a 1/2 cup of batter or more.
  7. Close waffle iron and bake until golden.  About 2 minutes.
  8. Repeat steps 6 and 7 until you have used all of your batter.

Rhubarb Walnut Muffins

Rhubarb.  It’s the first taste that summer is almost here on the prairies.  These Rhubarb Walnut Muffins are a family favourite that can be made regular size, mini or into a delicious moist loaf.  Best served with coffee or enjoyed as a snack on the go.  No matter where I take them I’m always asked for the recipe.

Rhubarb Walnut Muffins

  • Servings: 24 muffins
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Rhubarb |


  • 1 1/4 cups brown sugar
  • 1/2 cup canola oil
  • 1 egg
  • 1 cup milk
  • 1 tsp vanilla
  • 1 1/2 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 2 Tbsp wheat germ
  • 1 Tbsp cinnamon
  • 1 tsp baking soda
  • 2 1/2 cups finely diced fresh rhubarb
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350F and spray two muffin tins with canola oil cooking spray on line with muffin liners.
  2. In a large bowl mix together brown sugar, canola oil and the egg until well combined.
  3. Add milk and vanilla. Mix well.
  4. In a separate bowl, whisk together; the flours, wheat germ, cinnamon and baking soda.
  5. Add the dry mixture to the wet mixture and mix until just combined.
  6. Fold in rhubarb and walnuts.
  7. Divide the batter into the prepared pans.
  8. Bake in the preheated oven for 18-20 minutes or a toothpick comes out clean.

Mini-muffins – makes 48. Bake at 350F for 15 minutes.
Loaf – makes 2. Bake at 325F for 55 minues.