Chocolate Chips Milo Cookies – Delishar

It’s been a while since I last made something with Milo. No, my love for Milo is not a story of the past. I am still very much in love with that green tin filled with chocolatey-malty goodness. For those of you who do not know, I am a self-proclaimed Milo Addict, and a darn proud one too.

When I found out that Zoe from Bake for Happy Kids and Doreen from my little favourite DIY are hosting Little Thumbs Up, and the theme for the month is Milo. It got me all motivated to bake with Milo again! Plus, it’ll be a good way to celebrate Delishar’s 2nd birthday. It’s been 2 years, since I started this cooking blog to document my culinary adventure in my tiny Singapore kitchen. Time flies don’t it? But I’m very grateful for your readership, and I’ve always enjoyed all my interactions with you! Thank you! 

In 2 years, I have documented 17 Milo recipes, including this one. Here is an older post with a compilation of 16 Milo recipes that I have made, and documented since I started blogging on this cooking blog. You can see how my photography and food styling techniques have changed! Of all the recipes that I have made so far, I have to say that my top 3 will be Milo Cookies, Milo Tiramisu, and S’mores Milo Brownies.

2 Chocolate Chips Milo Cookies

The original recipe calls for 250g of butter, and it yields a much flatter cookie. I like my cookies slightly puffier, so I reduced the amount of butter. I mentioned the top 3 Milo recipe, and this is my number 4. I love my cookies soft and chewy. This absolutely has the right texture, and taste amazing! Malt, butter, and melted chocolate chips. How can it not? This is the first thing my kids ask for when they wake up in the morning. Of course, no cookies for breakfast. But they know they have to work very hard to ‘earn’ their cookie which will be dessert for them after dinner. I have to admit that I did use the cookies to my advantage. The girls were very well behaved when see these chocolate chips Milo cookies sitting patiently in the cookie jar. 

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! To take part in this giveaway, simply complete the rafflecopter found on THIS POST. This giveaway is made possible by the good people at Le Creuset. 

6 Chocolate Chips Milo Cookies


Chocolate Chips Milo Cookies Process

Chocolate Chips Milo Cookies


  • 200 g unsalted butter softened
  • 1/2 cup 110g brown sugar
  • 1/4 cup 50g castor sugar
  • 2 eggs 60g each
  • 2 tsp vanilla extract
  • 2 cups 256g plain flour
  • 1/2 tsp salt
  • 1-1/4 tsp baking soda
  • 1/2 cup + 2 tbsp 80g Milo powder
  • 1 cup 180g semi sweet mini chocolate chips
  • Preheat oven to 190C

  • Cream butter and sugar until fluffy

  • Add eggs one at a time and beat slightly, then add vanilla, and beat until combined

  • Add Milo powder and beat to combine

  • Sift in flour, baking soda, and salt

  • Beat until just combined

  • Fold in chocolate chips

  • Bake for 10-12 minutes, longer if you want it to be crispy

4 Chocolate Chips Milo Cookies

I am submitting this post to Little Thumbs Up September 2015 – Milo. 

Organised by Bake for Happy Kids and my little favourite DIY.


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Triple Chocolate Banana Cake – Delishar

I wanted to bake something easy, as a treat for the girls and the husband. Banana cakes / breads have always been a winner in the Kay household. Easy to make, plus it always turns out moist, and deliciously good. Here are some of my previous banana bakes:

  1. Spongy Banana Cake
  2. Chia Seeds Banana Bread
  3. Banana Honey Chia Cake
  4. Moist Banana and Chocolate Chips Bread
  5. Chocolate Malt Avocado Banana Bread
  6. Healthy Wholemeal Banana Chocolate Bread

At first, I was thinking of making a chocolate pound cake. However, I didn’t want to use that much butter, and the ripened bananas on the counter seems to be calling out my name, begging to be used. Didn’t take much persuading to decide of making this recipe. Super moist banana bread with tonnes of melted chocolate with each bite. So so sinfully good, I tell you! And easy to make to0! 

I made a double batch of ganache that day and I didn’t want it to go to waste. So I baked another batch for my helper’s cousin in a 7 inch cake tin, divided it so I got 2 layers. Iced the middle with Nutella, layered sliced bananas, then poured ganache over the cake, and garnished it with some chopped walnuts. Simple Chocolate Nutella Banana Cake done. 🙂 

triple chocolate banana cake 2

triple chocolate banana cake process

Triple Chocolate Banana Cake


Makes a 9×5 loaf pan

Chocolate banana cake

  • 1 cup all purpose flour
  • 1/2 cup good quality cocoa powder I used valrhona
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp espresso powder optional
  • 1 cup mashed ripe banana about 3 medium banana or 2 large
  • 1/2 cup vegetable oil
  • 1/4 cup greek yoghurt or plain yoghurt
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 cup semi sweet mini chocolate chips


  • 100 g dark chocolate chopped
  • 100 ml heavy cream

Chocolate banana cake

  • Preheat oven to 180C/350F.

  • Grease and flour your loaf pan.

  • In a bowl, whisk together flour, baking soda, cocoa powder, and salt.

  • In another bowl, whisk together sugar, oil, yoghurt, bananas, egg, and vanilla.

  • Add dry ingredients into wet, and mix until just combined.

  • Fold in chocolate chips.

  • Bake for 55-60 minutes or until skewer comes out mostly clean or with few moist crumbs.

  • Cool in pan for 10 minutes before unmoulding and cool completely on wire rack.


  • In a sauce pan, bring cream to a simmer.

  • Then remove from heat and add chocolate.

  • Allow to stand for a minute or two, then whisk until combined and smooth.

  • Cool ganache completely for it to thicken before drizzling over cake.

triple chocolate banana cake

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Chocolate Chips Banana Nut Oat Muffins (Oil-free) – Delishar

After all that Chinese New Year goodies binge, I decided on making a healthier version of muffins. I made some oil-free muffins made with oat flour, coconut sugar, dark chocolate, bananas, and walnuts for the family to snack on. Be sure to use overly ripe bananas whenever you are using it for baking as it is much sweeter and has a better consistency. If you do not have coconut sugar, you can always substitute it with brown sugar. 

The greek yogurt and bananas used in the recipe kept the muffins moist. The crumbs of these muffins are unlike those that are tender and will fall apart or crumble. These muffins are still moist but has a denser texture. Nonetheless, the girls still enjoyed their share of muffins. Can’t really go wrong with bananas, walnuts, cinnamon, and chocolate can we?  Granted, it isn’t the same texture of muffins that you are probably used too, but you’ll definitely feel much better eating one or even two. 🙂


Chocolate Chips Banana Walnut Muffins (Oil-free)


  • 3 ripe bananas mashed
  • 1 cup 285g greek yogurt
  • 2 large eggs
  • ½ cup coconut sugar or brown sugar
  • 1 cup 90g oat flour
  • 1 cup 98g whole wheat pastry flour
  • ½ tsp. baking soda
  • tsp. baking powder
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. vanilla extract
  • ½ cup 82g mini chocolate chips, divided
  • ½ cup 65g chopped walnuts, divided
  • Preheat oven to 350F/175C.

  • Line a 12 cup muffin tray with parchment liners.

  • Spray with non-stick spray if you are using regular paper liners or it will stick.

  • In a large bowl, combine masged banana, sugar, yogurt, vanilla extract and eggs.

  • Mix to combine.

  • In a separate bowl, combine oat flour, wholewheat pastry flour, baking soda, baking powder, cinnamon, and salt. Whisk to combine.

  • Add dry ingredients to wet ingredients in 3 batches.

  • Mix until just combined.

  • Fold in ¼ cup crushed walnuts and ¼ cup mini chocolate chips.

  • Fill muffin cups to 3/4 full.

  • Top each muffin with remaining chocolate chips and walnuts.

  • Bake 15-18 minutes, or until toothpick inserted comes out clean.

You can process rolled oats in food processor to get oat flour.
Or you can substitute plain flour if you do not have oats / oat flour.

Adapted from withpeanutbutterontop

banana nut muffins 4

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Easy Chocolate Chips Muffins – Delishar

The kids could not wait for the morning to come, so that they can enjoy these muffins I baked for breakfast. They kept coming out of their room to tell me that they are too hungry to sleep, and will need to have a muffin to fill up their tummy. All puppy eyes, sweet voices, and super cutesy expressions… I caved and gave the girls 1/2 a muffin each. The husband too, sneaked 2 in his belly just before he went to bed. Naughty naughty!

Chocolate Chips Muffins 4

I shouldn’t be complaining much, because I had one, right after it came out of the oven. I mean, I have to taste it right?! Also had another after I took pictures, because it’s already torn apart for pictures, and who can resist those little chocolate chips in there?! Come on, don’t judge. 😛 

The recipe yield moist muffins because of the buttermilk used, and it has a slight caramel taste because of the brown sugar added instead of just castor sugar. By the 2nd day, my batch of muffins were all wiped out! The girls were all smiles in the morning and all chocolate faced! What a priceless image of them. Come to think of it, I should have taken some pictures to share with all of you. Never mind, next time. 🙂


Chocolate Chips Muffins


  • 2 & 1/2 cups 308g cake flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup 118ml vegetable oil / melted butter
  • 1/3 cup 67g brown sugar
  • 1/3 cup 75g castor sugar
  • 2 large eggs
  • 1 cup 250ml buttermilk
  • 1 tbsp vanilla extract
  • 1 & 1/2 cup 275g chocolate chips
  • Preheat oven to 200C.

  • Line your muffin tray.

  • In a large mixing bowl, sift together baking soda, baking powder, flour, and salt.

  • Whisk in brown and castor sugar.

  • Then add your wet ingredients, eggs, buttermilk, oil, and vanilla extract.

  • Mix until almost combined and still lumpy.

  • Fold in 1 cup of chocolate chips, make sure not to over-mix batter.

  • It should still appear lumpy.

  • Fill liners till almost full, and top with the other 1/2 cup of chocolate chips.

  • Bake at 200C for 18-22 minutes or until skewer comes out clean. (Mine was about 20 minutes)

  • Let cool in pan for 5-10 minutes, then transfer to wire rack to cool completely.

If you have no cake flour, you can use plain flour too.
Mix 1 tbsp lemon juice or white vinegar to 1 cup of fresh milk to make your own buttermilk. Let it sit out at room temp for 5-10 minutes until curdled.

Adapted from little sweet baker

Chocolate Chips Muffins 2

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Double Chocolate Crumble Muffins – Delishar

Delishar is giving away $100 Tangs Gift Card as a way to say thank you for all the support and love shown for the past 2.5 years! This blog wouldn’t have lasted for this long if it wasn’t for all of you. I’ve learned a lot about blogging, cooking, baking, and even photography with all your kind support & input to help me better myself and my cooking blog. So a big thank you, I truly appreciate each and every one of you! 

This is also a celebratory giveaway, as something exciting is coming your way. I will review more when the time is right, but for now I just want to thank you all. 🙂 I had a tough time thinking of something nice as a giveaway prize, something kitchen related. However, kitchenware can be pretty personal to each and everyone of us. We all prefer one over another, so what better way than to let you pick something you need or want. 🙂 

Together with this giveaway, I’m also sharing with you an awesome bake! Another easy, mixer free muffin recipe that you can make in 30 minutes! Well, to be honest, this is takes a slight bit more work because of the crumble topping. However it is totally worth that couple more minutes of effort. I really enjoy the contrast between the soft fluffy muffin and the crunchy crumbly toppings. The buttery and sweet crumbles complimented the bittersweet decadent muffin so beautifully. And the melted chocolate chips in each muffin… Mmmm delish! 

To take part in the giveaway, simply complete the Rafflecopter below!


Double Chocolate Crumble Muffins


Crumble Topping

  • 30 g castor sugar
  • 50 g all-purpose flour
  • 30 g unsalted butter diced into cubes


  • 3 cups 385g plain flour
  • 3 tbsp cocoa powder
  • 3/4 cup 150g castor sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 eggs 60g each, lightly beaten
  • 240 ml buttermilk
  • 1/2 cup 113g melted butter
  • 3/4 cup 130g chocolate chips

Crumble Topping

  • In a medium bowl, add sugar, flour, and butter. Use your fingers to rub in the all ingredients until you get coarse crumbs. Set aside.


  • Preheat oven to 200C.

  • Line muffin tins with muffin liners.

  • In a large mixing bowl, sift cocoa powder, baking powder, baking soda, salt, cinnamon, and flour together.

  • Then combine in buttermilk, melted butter, vanilla extract, and eggs in a bowl or measuring cup.

  • Give it a good whisk.

  • Add the wet ingredients into the dry ingredients.

  • Mix until almost combined, then add chocolate chips.

  • Fold it in about 4 times. Do not over mix!

  • Divide batter into liner, and top with crumble mix.

  • Bake 15-18 minute

Chocolate Cookie Crumble Muffins insta 2

To take part in the giveaway, simply complete the Rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Tuesday, June 14th, 2016 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by and will contacted by email. If there is no response after 48 hours, another winner will be selected. Gift card will be mailed to the winner’s Singapore mailing address. Entries that does not abide to requirement(s) will be disqualified. This giveaway is open to Singapore entrants only.

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Best Banana Chocolate Chip Muffins – Delishar

There’s always bananas at home, and it’s not always that we consume all of it before it goes overly ripe. The husband and my girls seem to think that bananas with a little spots on it isn’t as appealing. Thank goodness for banana bake recipes, that I get to use my spotted bananas. I always have to remind the husband and my helper not to throw away the spotty bananas, as there have been a couple of times I got disappointed only to find out that my bananas that I’ve been saving for baking was thrown away because it was ‘too ripe’. 


I’ve made a lot of banana related recipes for the family and shared it on my blog. Some of my favourite includes Guilt-free Banana Ice-cream, Spongy Honey Banana Cake, and Banana Walnut Yogurt Cake. But this recipe tops the list! Deep banana flavour, caramel notes from the brown sugar, little bits of bittersweet chocolate chips to compliment, and the muffin… the moist moist muffin with tender crumbs! It’ll bring you to a muffin high! lol! 

You can also make this recipe healthier by substituting 50% of the flour with wholewheat flour. That means, 96g of wholewheat flour + 96g of plain flour, instead of all plain flour. Use unsweetened applesauce in place of butter to reduce the overall calories, and do use dark chocolate instead of milk chocolate. 🙂

Don’t forget to take part in the $100 Tangs Gift Card Giveaway!! Click on this link to go to the giveaway page.


Best Banana Chocolate Muffins


  • 3 large ripe bananas mashed
  • 1 &1/2 cup 192g plain flour
  • 1/3 cup 67g castor sugar
  • 1/3 cup 67g brown sugar
  • 2 tsp baking power
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/3 cup 75g melted butter
  • 1 large egg
  • 1 cup 175g chocolate chips
  • Preheat oven to 200C.

  • Line your muffin tray.

  • Whisk together salt, sugar, flour, and baking powder.

  • Add melted butter, egg, vanilla extract, and mashed bananas into flour mixture.

  • Mix until almost combined.

  • Add chocolate chips and fold about 4-5 times.

  • Your batter should still be lumpy, do not over-mix or you’ll get tough muffins.

  • Divide batter into muffin liners.

  • Bake 13-17 minutes. (Mine took about 15 minutes)

  • Allow to cool in pan for 5 minutes before transferring to wire rack to cool completely.

To reduce calories, you can substitute butter with unsweetened applesauce.
Adapted from

Banana Chocochips Muffins 2

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Double Chocolate Berries Muffins – Delishar

I love making muffins, and my family loves eating them. Lol! One of the biggest reason why I like making muffins is because it is so simple to make. Most or almost all of my muffin recipes doesn’t require a mixer, and is all done in a bowl. Making clean up very easy too!


Ever since the girls started at their new school, I have to pack snacks for them to bring to school. So every now and then the girls will ask for their favourite Double Chocolate Muffins. So using that recipe, I added a little more goodness to it by cutting down on the chocolate chips and added some anti-oxidant rich berries into the mix. 

My girls and husband absolutely loved it! I had some guests over in the morning for a meeting, and they got to taste these freshly baked muffins. They loved it as well! Unfortunately, I ran out of wholewheat flour the day I made them. However, feel free to substitute 50% of the flour for wholewheat flour if you want a little more fiber in your muffins. 🙂 

Double Chocolate Berries Muffins


makes 12-18 muffins (see note)

  • 2 cup 256g plain flour
  • 3/4 cup 150g castor sugar
  • 1/2 cup 64g good cocoa powder (I used Valrhona)
  • 1 tsp espresso powder ** optional, read note
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup 130g chocolate chips
  • 1 cup 245g greek yoghurt
  • 1 egg
  • 1/2 cup + 2 tbsp 150ml milk
  • 1/2 cup 120ml vegetable oil
  • 1 tsp vanilla bean paste/vanilla extract
  • 1 cup 150g blueberries
  • 24 raspberries for topping
  • Preheat oven to 200C.

  • Line muffin pan with paper liners.

  • In a large mixing bowl, add flours, baking soda, salt, sugar, cocoa powder, sugar, espresso powder, and 1 cup chocolate chips.

  • Whisk to combine.

  • In a measuring cup, add yoghurt, egg, oil, milk, and vanilla extract.

  • Whisk till combined.

  • Pour wet ingredients into dry ingredients.

  • Using a spatula, mix until batter is just combined and still lumpy.

  • Do NOT overmix!

  • Fold in blueberries.

  • Spoon batter into prepared liners, and top with 2 raspberries on each muffin.

  • Bake for 18-25 mins or until skewer inserted, comes out with a few moist crumbs.

  • Leave to cool in pan for 10 minutes before transferring to wire rack to cool completely.

  • Store in airtight container.

  • Serve with a glass of milk.

The only purpose of the espresso powder is to enhance the taste of the chocolate. You will not be able to taste the coffee, and it is too little to keep you up like what cup of coffee does. If you don’t have it or is uncomfortable adding, then please omit.
This recipe yields 12-18 muffins. Fill 3/4 full for 18 regular muffins or full liner for large muffins. I mad large muffins here. Adjust baking time to suit.



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Chocolate Lava Mug Cake (5 mins) – Delishar

I’ve always been pretty curious about mug cakes. Especially when everything is made in the microwave, within such a short period of time. So I finally tried making one, which came in pretty conveniently when I was craving for some warm chocolate dessert. The end result turned out pretty good for the time and effort that was spent making it. 

I made it in a mug, and then my ramekins for that more authentic chocolate lava cake feel. This recipe will work in those regular size mugs that you have at home for coffee or tea. So you don’t have to buy special mugs or ramekins to enjoy these mug cake. One thing to note, this is a microwave recipe. So if you are thinking of baking it because you don’t have a microwave, then use a traditional chocolate lava cake recipe. I’ll share one in due time.

To be honest, this cake wasn’t as good as the molten chocolate cake that’s oven baked. But it was definitely good enough for a darn quick chocolate fix. My only advise is to use chocolate that you’d enjoy. I used hershey’s for this recipe, only because that was that I had in my pantry. But if I had valrhona, I would use those babies. It’s important to pack your chocolate squares together in the middle to get that lava effect. The chocolate squares will melt as the cake batter sets. 

This dessert is best served warm, but be careful of the melted chocolate in the middle. It may still be pretty hot. Enjoy this recipe, and if you’d like to see more mug cake recipes, do drop me a comment or note to let me know. 🙂

First, place the chocolate chips and milk into your mug. Then heat it on high in your microwave for 40 seconds until chocolate melts.

Use a fork or whisk to stir until the milk and chocolate chips are well combined.

Add the baking powder, flour, and oil. Then mix until batter is combined. 

Place your chocolate squares into the middle of the batter. Pushing it down gently until almost covered with batter.

Then pour in 1 tsp of water on top of the chocolate squares. And microwave on high for 1 minute. Allow to cool for 5 minutes then serve with ice-cream and fresh strawberries.

5 Mins Chocolate Lava Mug Cake


Prep Time 3 minutes

Cook Time 2 minutes

  • 1/4 cup 45g semi-sweet chocolate chips
  • 3 tbsp 45ml fresh milk
  • 2 tbsp 15g plain flour
  • 1/4 tsp baking powder
  • 1/2 tbsp 7.5ml canola oil
  • 4 squares 14-16g of chocolate
  • 1 tsp water
  • First, place the chocolate chips and milk into your mug.

  • Then heat it on high in your microwave for 40 seconds until chocolate melts.

  • Use a fork or whisk to stir until the milk and chocolate chips are well combined.

  • Add the baking powder, flour, and oil.

  • Then mix until batter is combined.

  • Place your chocolate squares into the middle of the batter, pushing it down gently until almost covered with batter.

  • Then pour in 1 tsp of water on top of the chocolate squares.

  • Microwave on high for 1 minute.

  • Allow to cool for 5 minutes then serve with ice-cream and fresh strawberries.

If the batter is still not set after 1 minute, do a blast of 10 seconds increment. This recipe is for 1 only. To increase serving, you can either multiple ingredients, prepare it in a bowl then divide the batter to individual mugs and cook indivdually, or mix batter in each mug individually. Do not heat all the cups in the microwave at once or it will be unevenly cooked.
Adapted from 5 Minutes Mug Cake by Jennifer Lee

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now


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Whole Wheat Chocolate Chips Zucchini Muffins – Delishar

Since it’s the new school year for my girls, I have to start thinking of school snacks. I asked the girls what they’d like and both of them said muffins in unison. I haven’t been baking for a while now. Ever since we embarked on the Whole30 challenge. Shortly after the challenge, my 1-year-old oven decided to die on me. What a bummer! So I held off baking and got it fixed after we got back from our summer vacay.

After the oven got fixed, I made this sin-less bake to celebrate. It also doubles up as a great healthy snack for the girls to bring to school. The muffins were made with whole wheat flour, and a whole lot of other healthier ingredients such as coconut oil, coconut sugar, and maple syrup. But the main ingredient take keeps the muffin moist, light, and delightfully good is zucchini. Yes, you can bake with vegetables. It’s such a clever way to hide them, especially for kids who do not like their greens. 

My girls, on the other hand, were ecstatic to find out the muffins were made with zucchini. They love their veggies and they love their muffins. Win-win! No, don’t worry. The muffin doesn’t taste weird or like veggie muffins. It is legitly good. The flavour of the coconut sugar, maple, comes through. And the bitter-sweet chocolate chips just take it to the next level. If you like a more decadent cocoa flavour, check out my Chocolate Zucchini Cake.

Whole Wheat Zucchini Chocolate Chips Muffins


  • 2 cups 230g shredded unpeeled zucchini (about 1 medium zucchini)
  • 1 medium ripe banana mashed
  • 1/4 cup 59ml melted and cooled coconut oil
  • 1/4 cup 59ml pure maple syrup
  • 1/4 cup 37.5g coconut sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs at room temperature
  • 1 tsp cinnamon powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups 192g whole wheat pastry flour
  • 1/3 cup semi-sweet chocolate chips
  • Chocolate chips to top
  • Preheat the oven to 190C.

  • Line 12-cup muffin tin with paper liners.

  • Grate the zucchini, then squeeze it to remove as much excess water as possible. Drain liquid.

  • In a large mixing bowl, mix together the banana, maple syrup, coconut sugar, coconut oil, and vanilla extract until smooth.

  • Mix the cinnamon, baking soda, baking powder, and salt into flour.

  • Add flour into wet ingredients and mix until moisten but still lumpy.

  • Fold in the zucchini and chocolate chips.

  • Divide the batter into prepared muffin cups, filling them up to 3/4 of the way.

  • Top with chocolate chips.

  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

  • Remove the muffins from the oven, let cool for 5 minutes in the pan, then transfer muffins to wire rack to cool completely.

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Double Chocolate Zucchini Bread – Delishar

Back and armed with another zucchini snack recipe! This one is a winner! Soft, moist, decadent but without all that guilt. The kids loved it, and the husband loved it. I had a bite of it and loved the texture, that deep cocoa taste, and that perfect hint of sweetness to balance out the bitterness of the cocoa.

Why just a little bite? To be completely honest, I’m not a big fan of wheat. I suspect that I could be intolerant to it. Hence, my body has never been drawn to food with wheat in it, and the hives that usually occur a few hours after I consume something with wheat in it. 

But nonetheless, the husband and kids aren’t showing signs of intolerance. Only signs of intolerance when I don’t bake for them. lol! I’d rather bake for them than have them consume store-bought baked products. At least I know what is going into the baked goods. 

For this recipe, I used organic coconut sugar, greek yogurt, coconut oil, free range eggs, whole wheat pastry flour, and loaded it up with shredded zucchini. Threw in some semi-sweet dark chocolate chips and peanut butter chips as a treat. I get some people leaving doubtful comments on fb when I shared my previous recipe. “Zucchini?” Yes, it’s not a new concept. Think carrots in carrot cake, similar idea. 

Chocolate Whole Wheat Zucchini Bread


  • 1 cup 96g whole wheat pastry flour
  • 1/2 cup 50g cocoa powder, sifted
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup semi sweet chocolate chips 1/4 cup reserved for topping
  • 1/4 cup peanut butter chips
  • 1/4 cup coconut oil
  • 1/2 cup coconut sugar
  • 1/4 cup greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups 230g shredded zucchini, lightly squeezed and drained
  • Preheat oven to 180C.

  • Spray loaf pan with cooking spray or brush with coconut oil.

  • In a mixing bowl, mix flour, cocoa powder, baking powder, baking soda, salt, chocolate chips, and peanut butter chips together.

  • In another bowl, mix coconut oil, yogurt, coconut sugar, eggs, and vanilla extract.

  • Pour wet ingredients into dry ingredients and mix with a spatula until almost mixed through but still lumpy.

  • Fold in shredded zucchini until combined.

  • Transfer batter into prepared loaf pan.

  • Top with reserved chocolate chips.

  • Bake for 45-50 minutes at 180C or until skewer inserted comes out clean.

  • Allow to cool in pan for 10 minutes then transfer to cool completely on a wire rack.

Keep it air-tight container. Consume within 2 days if kept at room temp. Bread can be kept chilled up to 4 days. Bring to room temp before consuming.

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