Bring the garden into the kitchen with these double chocolate zucchini muffins that hide the perfect amount of veggies in your baked goods! These muffins are moist, rich, and packed with chocolate flavor, making them a perfect treat for breakfast or snack time. The zucchini adds moisture and nutrition without overpowering the chocolate flavor. Need a healthy sweet alternative? Top these muffins with some homemade ganache for a deeply sweet chocolate treat you can’t beat!
Ingredients for 12 muffins
¼ c butter
¼ c oil
½ c brown sugar
½ c cane sugar
2 eggs
1 tsp vanilla
1 c flour
½ c cocoa
1 tsp baking soda
¼ tsp baking powder
1 ½ c shredded zucchini
½ – 1 c chocolate chips
Instructions:
- Shred the zucchini and squeeze out the liquid with a towel. You can also shred and freeze your zucchini, then defrost and drain to get liquid free veg.
- Preheat your oven to 350F.
- Combine the oils (butter and oil) with the sugars (brown and white).
- Add the eggs and vanilla.
- Separately, combine the flour and cocoa powder with the baking soda and baking powder.
- Add the dry combination to the wet ingredients, followed by the zucchini.
- Finish by adding chocolate chips, add your cupcake liners and evenly fill the muffin tin.
- Bake at 350F for 25 minutes. Allow to cool and enjoy for up to 1 week!
Baking Tips
- I use this opportunity to hide additional vegetables, like shredded carrot! Surprisingly, undetectable.
- The flour isn’t particular either, so feel free to use freshly ground whole wheat flour for half or all of the required flour. If using whole grain flour, allow for the mixture to sit for 10 mins after completely combined to let the flour soak up some of the liquid. Add 1-2 TB of water if overly thick.
- These “muffins” are so tasty, I have used them as chocolate cupcakes for the kid birthday parties! Top with a thick ganache or chocolate buttercream and a fresh strawberry.
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