Oddly enough, as much as I enjoy cooking, when it comes to baking I am very sporadic. I have to really *plan* ahead when I want to bake something, and I often get impatient halfway through – which will have an end result of something going a little wrong with what I’m making. I know darn well that baking=chemistry, and when following a bakery recipe you don’t stray from the measurements or else whatever you’re making will end up somewhere along the lines of dry or crunchy, under or overcooked, or too flat.
I think it’s safe to say that I did okay with these!
Even though they are double chocolate, they are muffins (though my husband said they were more like cupcakes) and I admit that I did eat them over the course of the week for breakfast. I do love me some chocolate for breakfast (as anyone from high school and/or college can tell you…and my husband for that matter). A great chocolate fix, and there’s vegetables it! Woohoo!
Double Chocolate Zucchini Muffins
adapted from For the Love of Cooking
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 3/4 cup mini semi sweet chocolate chips
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups shredded raw zucchini
- Preheat the oven to 350*. Take your muffin tin and a) line it with with paper liners (like I did) or b) spray it with cooking spray.
- Mix the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon together in a bowl until well-blended. Add the chocolate chips and mix in.
- In a seperate bowl, whisk the eggs, oil, sugars, and vanilla together until they’re well-combined. Add the zucchini and mix.
- Slowly add the flour mixture to the sugar mixture until just combined. Spoon or pour (depending on your bowl) evenly into the muffin tin.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Once you remove the tin from the oven, let it cool for a few minutes before removing the muffins & letting them cool some more.
Yet again, this is another one of those recipes that I saw on a blog & couldn’t quite get out of my head. I’m not sure if it was because of the usage of zucchini, the double-chocolate-ness, or both. But I have to vouch that they are easy, delicious, and definitely worth making again – if any of you have some large zucchini that you
need want to get rid of, make these.
In addition to the chocolate, I loved the fact that these muffins were very moist (as much as I hate that word but whatever). They didn’t dry out and honestly, I couldn’t see nor taste the zucchini in them – which can be either a good or a bad thing. They were, however, also very easy to make and as I said before, a great way to use up some zucchini that’s been there a while in the fridge (like mine was). These were a fun and delicious kick-off to my first week of school and if you decide to make them, I’m sure you’ll enjoy them as much as I did.