Chocolate and Veggies - a yummy combo

Zucchini has been another item in our garden this year that has been quite plentiful.  I love that we buy a $1.50 seed packet and end up with so many zucchinis to share with people.  I love that we have fresh produce and can experiment with different recipes.

Rumor has it that zucchini is amazing with chocolate.  I'm here to confirm that rumor as truth.  These muffins - you can't even taste there is a veggie in your muffin because you are too busy in awe of the chocolate.

I brought these muffins with camping because I figure even if it's warm out - they would still taste good - and for sure that was truth.  Bronwyn was sad I didn't bring any vanilla muffins... (Let's be honest when I made vanilla muffins she said she didn't want any - silly girl.)  Nicholas - he's my baked good eater!  Like Father Like Son!

If you want a moist (eew that word!) chocolatey awesome muffin - give these a try.  I promise you won't be pulling strings of zucchini out of your teeth.

Full disclosure: These are NOT health food.  Yes, they contain a veggie - no they are not healthy in any way.

Chocolate Zucchini Muffins

Ingredients:

1 1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 cup vegetable oil

3 large eggs

2 teaspoons pure vanilla extract

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder (I used Hershey's Special Dark)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 cups finely grated zucchini, slightly drained

1 cup semisweet chocolate chips

1/2 cup mini milk chocolate chips, optional

Directions:

Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.

In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.

In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.

Gradually add the dry ingredients into the sugar mixture and mix until just combined.

Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.

Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.

If desired, sprinkle mini milk chocolate chips onto the top of each muffin.

Bake in preheated oven for 18-22 minutes.