Double Chocolate Zucchini Muffins
Decadent and healthy muffins with loads of chocolate
Servings: 12 muffins
Ingredients
- 2 cups shredded zucchini
- 1 ⅓ cup all purpose flour
- ⅓ cup whole wheat flour or use all purpose
- ⅓ cup cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp espresso powder optional but recommended
- ½ tsp salt
- ½ cup melted butter unsalted recommended
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 cup good quality higher % cacao chocolate not more than 70%
Instructions
- Shred zucchini, including skin and let sit in strainer until ready to mix.
- In large mixing bowl combine flours, coca powder, baking powder, baking soda espresso powder and salt.
- In medium sized bowl melt butter. Stir in brown sugar until dissolved. Add vanilla and eggs when butter mixture has slightly cooled. Whisk well until combined.
- Chop chocolate into small pieces.
- Add liquid mixture to dry ingredients and stir just until blended.
- Add chocolate and zucchini to batter and combine. Do not over mix.
- Spoon evenly into paper lined muffin tins.
- Bake on middle rack of preheated oven at 350° for 22 minutes or until a toothpick inserted into middle of muffin comes out clean.
- Allow to cool before attempting to remove paper liner.
Notes
When checking for doneness, inserting a toothpick will come out clean with no raw batter. Try to avoid an area with a chocolate chunk so you don't confuse melted chocolate with raw batter.