Fall Treats: Chocolate Zucchini Muffins

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These are deep, dark chocolate muffins with grated zucchini folded into the batter, which keeps them moist without adding any noticeable vegetable flavor. It’s a good way to sneak some extra veg into a fall treat without anyone noticing, since the chocolate does all the talking. Once baked, they’re topped with a simple white fondant ghost and two candy eyes, turning a basic muffin into something fun for Halloween or a fall bake sale.

The muffins themselves come together in one bowl with pantry staples, and the ghost topper takes just a few minutes once you’ve got a small piece of fondant. This is a good one to make with kids, since shaping the ghosts and pressing on the eyes is easy enough for little hands, and the payoff is a batch of muffins that actually looks like it took a lot more effort than it did.

Ingredients

For the muffins:

• 190 g / 1 ½ cups all-purpose flour
• 60 g / ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 150 g / ¾ cup granulated sugar
• 100 g / ½ cup packed brown sugar
• 2 large eggs
• 120 ml / ½ cup vegetable oil
• 120 ml / ½ cup buttermilk
• 1 teaspoon vanilla extract
• 200 g / 1 ½ cups grated zucchini, excess moisture squeezed out
• 90 g / ½ cup mini chocolate chips (optional, for extra chocolate flavor)

For the ghost toppers:

• 100 g / 3.5 oz white fondant
• Powdered sugar, for dusting
• Small black candy eyes or black candy pearls (2 per muffin)

Chocolate Zucchini Muffins for Fall

Step 1: Prepare the Pan and Oven

1. Preheat your oven to 175°C / 350°F.
2. Line a muffin tin with paper liners or grease it well.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Step 3: Mix the Wet Ingredients

1. In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth.
2. Add the vegetable oil, buttermilk, and vanilla extract, and whisk until combined.

Step 4: Combine the Batter

1. Add the dry ingredients to the wet ingredients and fold gently until just combined.
2. Fold in the grated zucchini and chocolate chips, if using, mixing only until evenly distributed.

Step 5: Bake the Muffins

1. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
2. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean.
3. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Step 6: Roll Out the Fondant

1. Lightly dust a clean surface with powdered sugar to prevent sticking.
2. Roll the white fondant out to about 3 mm / ⅛ inch thick.

Step 7: Cut the Ghost Shapes

1. Cut the fondant into rough, uneven circles or teardrop shapes roughly 6 cm / 2.5 inches across, one for each muffin.
2. Gently drape each fondant piece over the top of a cooled muffin, letting the edges fall naturally so it looks like a draped sheet.

Step 8: Add the Eyes

1. Press two small black candy eyes or candy pearls onto the front of each fondant ghost while the fondant is still soft enough for them to stick.
2. Repeat with the remaining muffins.

Things to Remember

• Squeeze the grated zucchini in a clean kitchen towel before adding it to the batter; too much extra moisture can make the muffins dense or gummy.
• Let the muffins cool completely before adding the fondant ghosts. Warm muffins will soften the fondant and cause it to slide or melt out of shape.
• Roll the fondant to an even thickness so each ghost drapes smoothly instead of looking lumpy in some spots and thin in others.
• Drape the fondant loosely rather than pressing it flat, since the folds and slight unevenness are what make each ghost look natural instead of stiff.
• Press the candy eyes on gently but firmly enough that they stay put once the fondant firms up.
• If making these ahead, store the un-decorated muffins in an airtight container and add the fondant ghosts closer to serving time, since fondant can soften if left out too long in a humid kitchen.