Chocolate Chocolate Chip Zucchini Muffins with Buckwheat Streusel Topping

Yield 22 -24 muffins



  1. Preheat oven to 350.
  2. Prepare 2 muffin tins with a brush of oil, smear of soft butter, or cupcake papers.
  3. In a mixing bowl, beat the eggs, oil, sugar, and vanilla.
  4. Stir in zucchini.
  5. Whisk the flour(s), cocoa powder, salt, baking powder, and baking soda together in a separate bowl. Add it to the zucchini mixture, mixing well.
  6. Divide the batter among the muffin tins, filling each about ⅔ of the way full.
  7. To make the streusel topping, measure the sugar, buckwheat, and butter together in a small bowl and work them between your fingertips until they are fully combined.
  8. Sprinkle a little streusel over each muffin.
  9. Bake the muffins for 18-21 minutes (or in a loaf pan for 1 hour.) Lightly press the center of a muffin (or the loaf to test for doneness. If it doesn't leave an indentation, they're ready to come out.

Recipe by Reformation Acres at