Yum! If you have some zucchini in your garden, then I’m sure you’re searching for some yummy recipes. This recipe is one of my favorite of all time. They would be perfect to make now and freeze for the kiddos school lunches. Check it out!
Double Chocolate Zucchini (Whole Grain) Muffin Recipe
By Mel’s Kitchen Café
- ¾ cup (159 g) granulated sugar
- ½ cup buttermilk, or half milk/half sour cream
- ¼ cup neutral-flavored oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (142 g) all-purpose or whole wheat flour
- ½ cup (43 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 ½ cups (about 283 g) shredded zucchini
- 1 ½ cups (255 g) chocolate chips
Preheat the oven to 350 degrees F. (If using dark coated muffin tins, preheat to 325 degrees F.) Add liners to 12-cup muffin tin or spray muffin cups with nonstick cooking spray. Set aside.
In a large bowl, whisk together the granulated sugar, buttermilk (or sour cream/milk), oil or butter, eggs, and vanilla until well-combined. Add the flour, cocoa powder, baking soda, salt, and baking powder. Stir until just combined and a few dry streaks remain.
Lightly squeeze zucchini over the sink by handfuls to wring out excess water. Add to the bowl with the chocolate chips. Stir until the zucchini and chocolate chips are evenly mixed (but try not to over mix or the muffins might be dense instead of light and fluffy).
Portion the batter evenly into the muffin tin, filling the cups about 2/3 full. Depending on the size of the muffin tin, you may need to bake a second batch (the recipe makes between 12-16 muffins).
Bake for 17-19 minutes until the tops spring back lightly to the touch. Let the muffins cool for 2-3 minutes in the pan before removing them to a wire rack to cool completely.