Oh my goodness I am now a chocolate zucchini muffin convert! Until now I had heard about these deliciously moist chocolate muffins that have zucchini in them but I had never ever tried one. I love zucchini, but up till now I have generally used it in savoury dishes rather than sweet ones. Gee is that going to change!
These chocolate zucchini muffins that I found on a great blog called Chocolate, Chocolate and More are wonderfully moist and chocolaty. I could not resist having TWO for breakfast this morning! I normally try to limit my chocolate intake early in the morning but after having one of these muffins I just had to have another. They are THAT good!
I can see some small pieces of zucchini in my muffins because I grated them quite coarsely but honestly you cannot taste the zucchini. The zucchini just seems to make them super moist and chocolaty and the added chocolate chips turn them into chocolate lover’s heaven. The original recipe called for mini chocolate chips but I only had regular chocolate chips and they still turned out great.
I am so glad that I found this recipe because now that we are in the middle of summer our zucchini plants are going berserk, producing around three zucchini every two days.
Recipe for Double Chocolate Zucchini Muffins
- 1¼ cups of plain flour
- ¼ cup of cocoa powder
- 1½ teaspoons of baking powder
- ¾ cup of sugar
- ½ teaspoon of salt
- 2 beaten eggs
- ½ cup of vegetable oil
- 1 teaspoon of vanilla extract
- ½ cup of chocolate chips (mini or regular)
- 1½ cups of zucchini, grated and with excess water squeezed out
- Preheat oven to 180 °C (350 °F) and line medium sized muffin pans with paper cases.
- Combine dry ingredients; flour, cocoa, baking powder, sugar, and salt in a large mixing bowl and stir well to combine and break up any lumps.
- Make a well in the centre of the dry ingredients and then add the eggs, oil and vanilla.
- Mix the wet ingredients into the dry ingredients until just combined, do not over mix – only mix until no dry mix can be seen.
- Add the zucchini and chocolate chips and again stir until just combined.
- Divide batter evenly into the muffin pan wells, filling them roughly ¾ full.
- Bake for 22 - 25 minutes or until a cake tester or toothpick inserted into the middle comes out clean.
- Allow muffins to cool in tins for around 30 minutes then transfer them to a wire rack to cool completely.
For some more great ideas on how to use up your zucchini harvest check out this post: