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Chocolate Chocolate Chip Zucchini Muffins with Buckwheat Streusel Topping

  • Yield: 22 -24 muffins 1x


  • Muffins:
  • 3 eggs
  • 1 cup oil or applesauce
  • 1 ½ cup sugar (I use evaporated cane juice- you can buy it here.)
  • 1 Tablespoon vanilla
  • 2 ½ cup zucchini, shredded
  • 2 1/2 cup flour (I always use half unbleached all-purpose and half whole wheat flour)
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup chocolate chips
  • Streusel Topping:
  • ¼ cup sugar
  • ½ cup buckwheat groats (Find them here.)
  • 1 Tablespoon soft butter


  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.
  • Author: Reformation Acres