Wicked Good Chocolate Zucchini Muffins
Author: Henrietta @ ahensnest.com
Recipe type: Muffins
Prep time:
Cook time:
Total time:
Serves: 24
- 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!
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at https://ahensnest.com/2012/10/wicked-chocolate-zucchini-muffins.html
3.1.08