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Chocolate Zucchini Muffins

As if Chocolate Chip Zucchini Bread wasn’t enough…I had to go ahead and make some extra chocolately zucchini muffins. These muffins can also be made as chocolate zucchini bread, but I have a special place in my heart for chocolate muffins. We all know a certain wholesale store sells some of the biggest and best chocolate muffins ever…but it’s hard not to feel guilty when indulging in a giant 1 pound muffin that’s 90% butter.

Chocolate Zucchini Muffins and Loaf

I found this recipe in Cooking Light and it’s hard to believe there are some veggies in there! It’s a chocolate muffin that’s delicious and includes healthy zucchini! If you haven’t already noticed, I’m a huge fan of baked goods that include fruit or veggies so I can pass them off as a nice serving of vegetables. I’m assuming this baby could be a picky eater like I was as a kid, so I’m just going to tell myself that I’m getting prepared!

Chocolate Zucchini Muffins

Recipe
Chocolate Zucchini Muffins
Adapted from Cooking Light
Makes 1 dozen standard muffins or 1 standard loaf

Ingredients

  • 2 cups shredded zucchini (about 1/2 pound)
  • 8 ounces all-purpose flour (about 1 3/4 cups)
  • 6 tablespoons unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup semisweet chocolate chips

Directions

1. Preheat oven to 350°.

2. Place zucchini on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally. You want to make sure the zucchini is well drained and not too wet.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 6 tablespoons cocoa, and next 3 ingredients (through 1/4 teaspoon salt) in a medium bowl, stirring with a whisk.

4. Place granulated sugar and next 4 ingredients (through vanilla) in a large bowl; beat with a mixer at medium speed until lemon-colored (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture; beat at low speed 1 minute or just until combined. Add zucchini and chocolate chips; beat at low speed 1 minute or just until combined.

5. Insert paper liners into a 12 count muffin pan or spray the muffin pan with baking spray. The muffin cups should be pretty full. Bake at 350° for 20-22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.

To Make a loaf:

  1. Follow steps 1-5 from the above muffin recipe. Spray a 8x4x2 loaf pan with cooking spray. Bake at 350° for about 38 minutes, until a wooden skewer inserted into the middle comes out clean. Cool in pan at least 10 minutes on a wire rack.
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