Double Chocolate Zucchini Muffins
Double chocolate zucchini muffins are moist, easy and quick and your family will love them!
Are you one of those people who try and con themselves into believing that “zucchini muffins are healthy” because it has a vegetable in it? C’mon…you know you are! Well I am, anyway.
I’m actually not a big fan of zucchini. It’s OK, I guess, fried and slathered in butter and salt (and it’s really good deep fried!!!), but it doesn’t have a lot of flavor on its own, and it’s got kind of a mushy texture. Which is pretty much why it’s good for baking, and for those of us who try and make the mental leap that we’re “eating healthy!” when we put it in bread and muffins. No, really!
It seems like every single person in my neighborhood grows zucchini during the summer. (I tried vegetable gardening once, and it was a complete disaster. I discovered these disgusting creatures called zucchini borers, and they not only destroyed my entire crop, but kept coming back each year until I just gave up.)
Whether you grow your own (and more power to you if you do!), take some from a neighbor or just buy some at the store, you won’t be sorry you made these muffins. And you can even tell yourself you’re really eating vegetables! 😉
Double Chocolate Zucchini Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder dutch processed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/3 cup unsweetened applesauce
- 1/4 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 large zucchini shredded and drained on paper towels
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees and line or grease a muffin tin (see note).
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the oil, applesauce, sugars, eggs and vanilla. Pour wet ingredients over dry and fold together.
- Fold in zucchini and chocolate chips, mixing until just combined.
- Using an ice cream scoop or a large spoon, portion batter into muffin tin. Bae at 350 degrees for 15-20 minutes or until a toothpick comes out mostly clean with a few moist crumbs.
- Cool in tin on cooling rack for a few minutes before turning out to cool completely.
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