Bet you never thought of zucchini and chocolate as a match made in heaven, right? One bite of these double chocolate zucchini muffins, though, will prove it’s a winning combination and a sneaky way to get your family to eat vegetables. I’ll never spill your secret.
I’ve been growing squash and zucchini for a few years now. I love that point in a gardening adventure when you see fruits and vegetables forming from the seeds you planted weeks, and sometimes months, before like I mentioned last week with my GreenStalk. Then, in what seems like the blink of an eye, it’s time to harvest. Depending on what you’re growing, it can quickly get overwhelming, especially when it comes to zucchini. You go from the excitement of pulling the first one off the vine to “What the heck am I going to do with all these zucchini?” Then you start giving it to friends and family and once they’re sick of it, you start wondering if it’s okay to just leave it on random doorsteps as a fun surprise for random strangers. If you have ever grown zucchini, you may relate!
What Makes These Double Chocolate Zucchini Muffins Amazing
I digress, let’s get to the task at hand, which is actually not a task at all as much as a delicious way to use up zucchini, get your family to eat it, and pull a fast one on them at the same time. I like to use the gigantic zucchini that got pulled off the vine a little too late for baking recipes. At least that way you don’t waste them. I used a box grater to shred them into thin, long strips. When you make the batter, you may be doubtful of the turnout when you mix the zucchini into the chocolate mixture.
But, the magic happens when the zucchini literally disappears into these double chocolate zucchini muffins while baking, making them amazingly rich and decadent. Trust me! The espresso powder is optional, but I think it takes this recipe from really good to over the top swoon-worthy. The double chocolate is due to the chocolate chips and unsweetened cocoa. You could honestly have a solid debate on if these are really muffins or cupcakes. If you don’t care for muffins or cupcakes, I feel sorry for you, but the good news for you is that this recipe is versatile and can be spread into a loaf pan if you prefer a chocolate zucchini bread instead. It can also be made with a flour substitute for the gluten intolerant. Regardless, gear up for rave reviews and recipe requests.
And smile when your friends and family tell you how yummy they are. Telling them about the two cups of zucchini is up to you!
How to Make Double Chocolate Zucchini Muffins
Ingredients
- 1/2 cup brown sugar, packed
- 1/3 cup honey (I use my own raw, local honey)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup coconut oil, melted (or vegetable oil)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon espresso powder, optional
- 1/3 cup unsweetened cocoa
- 1 2/3 cup all-purpose flour
- 1 cup semisweet chocolate chips
- 2 cups shredded, unpeeled green zucchini, packed
Directions
- Preheat the oven to 350.
- Grease or line a muffin tin with paper liners, or grease a loaf pan as an option. I love these zero-stick parchment paper liners you can purchase at Target or most grocery stores.
- In a large mixing bowl, beat brown sugar, honey, vanilla, eggs, and oil until smooth.
- Add salt, baking soda, baking powder, espresso powder, cocoa, and flour and mix until well combined.
- Stir in the chocolate chips and zucchini.
- Spoon into the muffin cups or spread into the loaf pan.
- Bake the muffins for 22-24 minutes and the loaf for 60 minutes.
- Remove from the oven and let cool completely before serving.
Enjoy your moment of smug satisfaction knowing these muffins have two cups worth of zucchini in them.
Double Chocolate Zucchini Muffins
I bet you never thought chocolate and zucchini could be a match made in heaven. One bite of these delicious, double chocolate zucchini muffins will quickly change your mind
Ingredients
- 1/2 cup brown sugar, packed
- 1/3 cup honey (I use my own raw, local honey)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup coconut oil, melted (or vegetable oil)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon espresso powder, optional
- 1/3 cup unsweetened cocoa
- 1 2/3 cup all-purpose flour
- 1 cup semisweet chocolate chips
- 2 cups shredded, unpeeled green zucchini, packed
Instructions
- Preheat the oven to 350.
- Grease or line a muffin tin with paper liners, or grease a loaf pan as an option. I love these zero-stick parchment paper liners you can purchase at Target or most grocery stores.
- In a large mixing bowl, beat the brown sugar, honey, vanilla, eggs, and oil, until smooth.
- Add salt, baking soda, baking powder, espresso powder, cocoa, and flour and mix until well combined.
- Stir in the chocolate chips and zucchini.
- Spoon into the muffin cups or spread into the loaf pan.
- Bake the muffins for 22-24 minutes and the loaf for 60 minutes.
- Remove from the oven and let cool completely for 20 minutes before serving.
Notes
- This recipe can be made gluten-free by substituting the flour with a gluten-free alternative.
- I used a box grater to shred my zucchini but you can also use a mandoline.
- If you choose to make a loaf instead, increase the baking time to 65-75 minutes.
Watch Me Make Them!
I hope you and your family enjoy these as much as we do! I would love to hear from you if you make them.
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