In hopes of our garden producing some big ol' zucchini - I pulled down a bottle of canned zucchini - which at this point is kinda like mush. Oof! The good thing is once it's mixed in and baked - all you have a is a moist muffin and there's no sign of the superfood zucchini that lies within. This recipe has another superfood - chocolate chips. YES!
These muffins were my second attempt at showing Andy's work friends that I'm not a one-hit wonder. The tray came back empty so I declare them a winner.
Just in case you wonder - the next week I made my work friends - my banana muffins - because clearly, I'm still a one-hit muffin wonder there. Actually not - last year I brought in 3 different kinds of muffins at one time just to prove that very fact... and to prove zucchini in muffins is amazing... one might say.... super.
Chocolate Zucchini Muffins
Ingredients
1/2 cup canola or vegetable oil
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons vanilla extract
1 1/2 cups finely shredded zucchini (about 2 zucchini)
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) miniature chocolate chips
1/2 cup canola or vegetable oil
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons vanilla extract
1 1/2 cups finely shredded zucchini (about 2 zucchini)
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) miniature chocolate chips
Instructions
Heat oven to 350 degrees and place cupcake liners in a 12-cup cupcake/muffin pan. Or spray well with cooking spray.
Combine oil, eggs, sugar, brown sugar, and vanilla extract in a large mixing bowl. Mix well with a whisk until combined.
Add in shredded zucchini and mix gently with a wooden spoon or spatula.
In smaller bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Mix together with a whick to break up any clumps.
Dump dry ingredients into the wet ingredients and mix together with a wooden spoon or spatula.
Add in the bag of mini chocolate chips and stir to combine. If wanted, reserve some mini chocolate chips to sprinkle on top of the muffins before baking. This is not necessary, it just makes them "pretty".
Fill muffin cups almost to the top. Cook for 20-25 minutes. The tops will be nice and rounded, puffed up and when you gently press on the muffin it should spring back and not look wet.
Let cool in the muffin pan for about 5 minutes and then remove to cooling rack. I love eating one of these warm!
Heat oven to 350 degrees and place cupcake liners in a 12-cup cupcake/muffin pan. Or spray well with cooking spray.
Combine oil, eggs, sugar, brown sugar, and vanilla extract in a large mixing bowl. Mix well with a whisk until combined.
Add in shredded zucchini and mix gently with a wooden spoon or spatula.
In smaller bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Mix together with a whick to break up any clumps.
Dump dry ingredients into the wet ingredients and mix together with a wooden spoon or spatula.
Add in the bag of mini chocolate chips and stir to combine. If wanted, reserve some mini chocolate chips to sprinkle on top of the muffins before baking. This is not necessary, it just makes them "pretty".
Fill muffin cups almost to the top. Cook for 20-25 minutes. The tops will be nice and rounded, puffed up and when you gently press on the muffin it should spring back and not look wet.
Let cool in the muffin pan for about 5 minutes and then remove to cooling rack. I love eating one of these warm!
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