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I made us something healthy…and on a Friday too!

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat | @hbharvest

Wait, what?!?

I did, I know these look like chocolate heaven (cause they are!), but they are actually full of all healthy ingredients. Double fist pump, please.

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat | @hbharvest

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat | @hbharvest

Healthy things like zucchini (a whole cup full, that no one but you really needs to know about), buckwheat, coconut oil, cacao powder and ok a lot of dark chocolate. Clearly, I am a firm believer that good dark chocolate is also very good for your health…and don’t try to tell me otherwise…I most likely will not listen.

Bratty much? Yes, but it is sort of the truth. I just tell it like it is.

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat | @hbharvest

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat | @hbharvest

SO. I am having a huge moment with zucchini. Well actually, all the summer veggies, but I am pretty positive I said this all yesterday. I guess I am just trying to give you guys fair warning that I have a heck of a lot of zucchini, corn and tomatoes recipe forming in my little head and, well, I have every intention of executing each and every once of them. Basically, I think I can go strong through mid September at which time I might start swapping in things like apples, squash and pumpkins. I will try my best to wait until October, but I can never say never.

Oh but umm, I am kind of exited for apple and pumpkin season. Don’t hate me for saying that, but I am not getting a whole lot of summer here where I am (although today is sunny and warmish and the next couple days are supposed to be more of the same – yeah!), so fall has been slightly on my brain. But only just a little, I swear I am still all about SUMMER!

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat | @hbharvest

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat | @hbharvest

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat | @hbharvest

Ok and speaking of summer, we have had quite a bit of mountain thunderstorms rolling through, but yesterday the sun popped out just in time for a little five o’clock photo session with the chickens (who we now just call the girls). I called up dad, told him his modeling abilities were needed and to come over ASAP for some photos. I then proceeded to boss him around, get him in just the right spot, with just the right light and then make him stand still for a good twenty minutes while holding a chicken (photos coming later)…

And you know, most anyone I know would complain about this, but not my dad. He was kind of in his element. Plus, I think he really loves me a whole lot. As he says, “anything for the shot, Tieg”. I mean come on… I know, I got it real good!

Also, thinking about adding some roosters to the chicken coop…it’s cool though cause I really could use a new alarm clock.

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat | @hbharvest

Sidetrack talking over… back to these double chocolate coconut oil zucchini muffins!

Here’s the deal, they are really pretty simple. The recipe is completely gluten-free as written. I used a combo of buckwheat and coconut flour, but if you don’t have a gluten intolerance, you can simply use equal amounts of white whole wheat or whole wheat pastry flour for the buckwheat and all-purpose flour in place of the coconut flour. Whatever works best for you will be great. I personally love the heartiness the buckwheat gives these muffins and I of course love the coconut flavor too, but you get that flavor from the coconut oil as well.

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat | @hbharvest

The zucchini however is a must. Not only does it add great nutritional value, it also keeps these muffins extra moist. AND if you happen to have a boatload of zucchini, I could not think of a better way of using it.

See, this is one chocolate muffin you do not have to feel guilty about.

Count me in…times like five.

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat | @hbharvest

I also added a crunchy topping too. I just felt like a little added texture was needed and I LOVE caramelizing things, so I went with it. If you do not regularly buy buckwheat groats you can just use your favorite nut. I think pecans or pistachios would be awesome!!

OH, and one of the most important things I do with this recipe is to add a little (or a lot…hey, it is Friday) chopped chocolate to the top of the muffins right as they come out of the oven. Then the chocolate melts and creates, well, basically magic. I will not lie, trying not to eat these straight out of the pan is pretty much impossible.

Just add cold milk and you are good to go.

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat | @hbharvest

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 Muffins
Calories Per Serving: 241 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1 cup shredded zucchini about 1 large or 2 small zucchini
  • 3/4 cup buckwheat flour or white whole flour
  • 1/2 cup coconut flour or all purpose flour
  • 1/3 cup raw cacao powder or unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup honey
  • 1/3 cup coconut oil melted
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3/4 cup buttermilk
  • 4 ounces dark chocolate chopped + more for topping if desired

Caramelized Buckwheat


  • Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray.
  • Lay a clean kitchen towel on the counter and spread the zucchini out on the towel, cover with another clean towel and let sit 10 minutes.
  • Meanwhile, combine the buckwheat flour, coconut flour, cacao or cocoa powder, baking soda and salt in a large mixing bowl. In a small bowl wisk together the honey, coconut oil, vanilla, eggs and buttermilk. Stir in the shredded zucchini. Add the wet to the dry and mix until just combined. It is ok if there are still some clumps. Stir in the the chopped chocolate.
  • Divide the batter among the prepared muffin cups. In the same small bowl, stir together the buckwheat groats, maple syrup, coconut oil and a small pinch of salt. Sprinkle the mix overtop of the muffins.
  • Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. When the muffins come out of the oven, I like to sprinkle them with a little chopped chocolate and serve them warm.


*if you prefer, you can soak your buckwheat groats overnight to get more nutrients out of them and make digesting the buckwheat easier, but I honestly never do this because I just forget.

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat | @hbharvest

Seriously? That chocolate situation. The best.

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  1. 5 stars
    I finally got my husband to eat zucchini! 😂 we both loved these…I made a few changes because I can’t eat gluten or dairy. Used Bob’s GF AP flour instead of Regular, almond milk with 1 scant tea of cider vinegar, 2 flax eggs. They turned out great! I think next time I will use a little almond flour for half the AP because it needs a bit more structure, my buckwheat flour is super fine and can be gritty. Nice job!

    1. Hi Meg!! I am so glad this recipe turned out so well for you! Also big win in getting your husband to eat zucchini! YES! Thank you so much for trying this one! xTieghan

  2. 5 stars
    I took out of the freezer what I thought was shredded zucchini, turned out it was shredded brocoli… I was so intent on making that recipe that I used it anyway and the result was really nice ! It added a crunch that was appreciated and the whole batch disappeared very quickly !

  3. 5 stars
    These honestly sound like they’ll be the best muffins ever. I’m drooling over here just thinking about it! Buuut I can’t stand making muffins…something always turns out bad for me in the muffin makin department, it never fails. So I was wondering if this recipe would be suitable to make as a whole cake? Because I can do cakes ???

    1. Hi there! I am not sure how this would go as a cake. I would recommend baking in an 8-inch cake pan and seeing how that goes! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  4. I made these over the weekend, to the acclaim of my teens. One suggested that a future batch might use coffee bean bits in place of the buckwheat. Another variation might be to use cacao nibs. I made the muffins in my silicone cupcake forms – zero sticking.

  5. I made these yesterday for the birthday celebration of one of the volunteers in our community garden and had everybody guess the ‘secret’ ingredient – everybody loved them but nobody guessed there was zucchini in them 🙂 I think I will bake them again for the gardening course I’m teaching next week (we’re still harvesting some zucchini). I have one question: the recipe says to use buckwheat groats for the topping which I thought was broken/ground buckwheat so I did use that but in the photos it looks more like you’re using whole buckwheat kernels/seeds (what are they called??)? Both probably work, just curious 🙂

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