When you have an over abundance of zucchini, you must find creative ways to get everyone in the house to eat it, whether they like zucchini or not. These chocolate zucchini muffins are the perfect way to entice your family to eat their veggies. Plus, they are so good, I cannot stop eating them!
I have made chocolate zucchini brownies before but they were nowhere near as tasty as these muffins. The zucchini makes them super moist and the double dose of rich chocolate just melts in your mouth!
I was originally going to make these muffins but I changed them up just the tiniest bit to suit our tastes. The method that she uses to bake her muffins — high heat for the first half of baking and lower heat for the last half — really seems to cook the muffins all the way through and give them that nice high dome. I love to bake with olive oil. My baked goods always seem to taste a bit lighter when I use a good quality oil and I enjoy the taste. Try it and see what you think!
Anyways, here is my slightly altered version of the recipe. Make them. You might want to be sure that you have someone to share them with because they are wickedly good!
- 1½ cups white whole wheat flour + 2 Tbs
- 1 cup all purpose flour
- 2½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp instant coffee crystals
- ¾ cup sugar
- ¾ brown sugar
- ½ tsp ginger
- 1½ tsp cinnamon
- 5 ounces Semi-Sweet chocolate, melted & cooled slightly
- 1 cup extra virgin olive oil
- 4 large eggs
- 2 tsp pure vanilla extract
- 4 cups shredded zucchini
- 2 cups Hershey’s Special dark chocolate chips
- Preheat oven to 425 degrees. Spray 24 muffin cups with non-stick cooking spray.
- In large bowl, whisk together, flours, baking soda dn powder, salt, instant coffee, sugars,ginger and cinnamon.
- Set aside.
- In medium bowl, Whisk together oil. eggs and vanilla until very well combined — 2 minutes.
- Slightly press zucchini to drain some of the juice off. You don’t want the zucchini to be dry but you don’t want too much excess liquid.
- Add zucchini to dry ingredients and toss to coat.
- Pour melted chocolate into bowl with dry ingredients.
- Add oil mixture and gently fold everything together until well combined.
- Using a large scooper, fill muffin tins.
- Bake in top third of preheated oven at 425 degrees for 9 minutes.
- Turn oven down to 325 degrees and continue baking for 9 more minutes. (Do not open the oven!)
- Remove tins from oven and place on wire rack while you carefully remove each muffin (a spoon is helpful to loosen and lift them).
- Cool on racks and store in airtight containers at room temp up to 2 days or in fridge for 3-4.
- These muffins also freeze well. Allow to cool completely before packing in freezer bags.
~You can replace half the oil with unsweetened applesauce, if you like.
~I think ½ – 1 cup chopped nuts would be amazing stirred into these muffins!