Double Chocolate Zucchini Muffins with Mustard Seed Crunch

These muffins are unbelievably moist and taste so decadently delicious you'd never guess the secret ingredients are zucchini and mustard! This recipe makes a big batch, perfect for snacking on or packing into lunches. The muffins also freeze very well.

2 cups grated zucchini (no need to peel)

1 cup canola oil

⅔ cup buttermilk

1 ¼ cups granulated sugar

2 large eggs, beaten

1 Tbsp honey mustard

2 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking soda

1 tsp dry mustard powder

1 tsp ground cinnamon

½ tsp salt

1 ¼ cups dark chocolate chunks or semi-sweet chocolate chips

1 Tbsp yellow mustard seeds

Preheat the oven to 350 °F. Line 2 muffin tins with paper cups - enough for 18 muffins.

In a large mixing bowl, add the zucchini, canola oil, buttermilk, sugar, eggs, and honey mustard. Mix well.

In another medium bowl, combine the flour, cocoa, baking soda, dry mustard powder, cinnamon, and salt.

Add the dry ingredients to the wet and stir just to incorporate. Stir in 1 cup of the chocolate chunks/chips, reserving 1/4 cup for topping the muffins.

Scoop the batter into the muffin cups, filling almost to the top. Sprinkle with reserved chocolate chunks/chips and mustard seeds. Bake for 25-26 minutes, until a toothpick inserted into the centre comes out clean.

Remove the muffin tins from the oven and let cool on wire rack for 5 minutes, then remove from the tins and let cool completely.

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Double Chocolate Zucchini Muffins with Mustard Seed Crunch

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