Fudgy double chocolate zucchini muffins
Moist double chocolate zucchini muffins are like eating a brownie but with hidden veggies inside!
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/4 cups granulated sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup grated, fresh zucchini undrained
- 2 large eggs beaten *see note
- 1/3-1/2 cup vegetable or canola oil
- 3/4 cup chocolate chips, M&Ms or semi sweet baking bits
Instructions
Preheat oven to 350 degrees.
- In a med-large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt. Add grated and undrained zucchini, eggs and 1/3 cup vegetable oil.
- Mix the wet and dry ingredients until the batter is well combined. The batter should be somewhat thick because as the zucchini bakes and softens, it will also release moisture into the muffins.
- Gently fold the chocolate of your choice into the zucchini muffin batter, being careful not to over mix the batter (overmixing muffins can cause them to be tough and to bake unevenly).
- Fill lined muffin tins 2/3 full with the zucchini muffin batter and then bake the muffins in the preheated oven for 20-25 minutes until they have puffed up and a toothpick inserted in the center comes out clean.
- Optional: Add M&Ms or baking bits onto the top of the warm muffins and then allow them to cool. As the muffins cool the baking bits will melt slightly and adhere onto the muffins.
Notes
If using smaller eggs, you may wish to add a little extra oil to the batter. Be sure to keep the batter from getting too wet before baking, because the zucchini will release its juices while baking as well. *see below for more notes and photos.
Tried this recipe?Let us know how it was!