This post was sponsored by Cacao Barry.
Back to school: three words that make children and adults cringe. Growing up, I was undoubtedly sad to see summer vacation come to an end with all the freedom, relaxing, and leisure reading that summer brings. But I was usually quite excited about the prospect of a new school year and a new start. Shopping for all the paper products and pens to get the new year started was always the most exciting part. It was an opportunity to start the year on the right foot, to be organized, to be neat. I could implement a system with coloured pens and new notebooks. Or maybe I was going to use binders with colourful dividers. Back to school brought exciting decisions in my geeky little world.
In the spirit of back to school and new beginnings, I am very excited to announce a new collaboration with Cacao Barry, a company that makes professional quality chocolates that you can buy and bake with at home. I think I first discovered this company around the time I went to pastry school. Actually, just the year before if you go digging through the archives. In pastry school, we baked with Cacao Barry chocolates exclusively, pouring the pistoles* of chocolate from giant 5 kilo boxes of the stuff (*pistoles are kind of like big flattened chocolate chips). It was chocolate heaven and we were happily spoiled. Because this chocolate comes in little pistoles, there was no need to chop chocolate to use it. And because Cacao Barry’s line of chocolates are higher quality than most, I found that it melted easier and took a lot of the stress out of baking with chocolate, so as of 2012, I started baking almost exclusively with this brand, even though back then, I had to invest in large 5 kilo boxes of their chocolate, which I could only find in specialty stores for restaurants, most of the time.
Today, you can find Alunga and Ocoa Cacao Barry chocolate at IGA grocery stores in Quebec in smaller 1 kilo resealable bags. The Ocoa chocolate is a 70% cocoa dark chocolate with a deep cocoa flavour that’s not too sour and not too sweet. The Alunga is a 41% cocoa milk chocolate that even die-hard dark chocolate fans love because it has just the right balance of sweet and chocolate with a lovely creamy flavour. If you aren’t living in Quebec, you can order these and most Cacao Barry products online via the Vanilla Food Company website and they ship across Canada and to the United States! This means that we all have access to professional quality chocolates so we can make better baked goods at home. Just like you should always cook with a wine you enjoy drinking, you should always bake with a chocolate you would enjoy eating.
I’m celebrating back-to-school with chocolate zucchini muffins. This is actually a double chocolate muffin recipe, combining both the Ocoa dark chocolate from Cacao Barry melted into the muffin batter and the Alunga milk chocolate pistoles folded in just before baking. These zucchini chocolate muffins are pretty much my dream muffin because they combine good chocolate with a healthy dose of whole-wheat flour for nuttiness and lots of cinnamon. These muffins have a really great muffin top with a lovely crunch to it, which is something I search for in a muffin. If you like a good muffin top, this recipe is for you!
Chocolate zucchini muffins recipe
Chocolate zucchini muffins
These chocolate zucchini muffins are a great back-to-school treat. This easy recipe contains shredded zucchini and whole wheat flour for nuttiness. They are made with lots of cinnamon for a twist on the classic chocolate muffin.
- 125 grams all-purpose flour 1 cup
- 125 grams whole-wheat flour 1 cup
- 2 tsp Baking powder
- 1 tbsp ground cinnamon
- 1/2 tsp fine kosher salt
- 230 g zucchini, grated 1 1/2 cups grated
- 115 g unsalted butter 1/2 cup
- 126 g Ocoa chocolate from Cacao Barry 3/4 cup
- 200 g cane sugar (or granulated sugar) 1 cup
- 2 large eggs
- 1 tsp vanilla extract
- 125 mL milk 1/2 cup
- 75 g Alunga chocolate from Cacao Barry 1/2 cup
Preheat the oven to 350ºF. Line 10 cavities of a muffin tray with paper liners and set aside for later.
In a large bowl, whisk together the flours, baking powder, cinnamon, and salt. Set aside.
Squeeze the grated zucchini over a strainer and leave it to drain while you work on the rest of the recipe to remove as much water as possible.
In a saucepan, melt together the butter with the Ocoa chocolate pistoles on medium-low. Take your time and stir often to avoid burning the chocolate. Remove from the heat and transfer the melted mixture to a large bowl.
Stir in the sugar and the eggs, one at a time, the vanilla, and then the milk. Mix this well so it's quite smooth and evenly mixed. Pour in the dry ingredients and stir them in gently. Give the shredded zucchini a good final squeeze before adding it to the bowl with the muffin batter. Fold it in. Then fold in the Alunga chocolate.
Using a #12 scoop (like this on Amazon), divide the batter among the 10 muffin cups.
Bake on the center rack of the preheated oven until a muffin tester inserted into the center of the muffin comes out clean. This takes about 20 to 25 minutes because the muffins are quite large.
Let the muffins cool about 5 minutes in the pan to set, then transfer them to a cooling rack.
- I baked these muffins with Cacao Barry Ocoa and Alunga chocolates, which you can find at IGA grocery stores in Quebec, or online at Vanilla Food Company.
- For oversized muffins with a good muffin top, use a big #12 scooper, like this one on Amazon.
This post is sponsored by Cacao Barry. I was compensated monetarily and with product. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.
Please note this post contains affiliate links to Amazon. If you buy a product I recommend, I will get a small commission, and the price you have to pay will not change in any way.