Double Chocolate Zucchini Muffins – Chocolate Zucchini Muffins
It’s that time of year.
When the zucchini is abundant and you need to make some treats to use it up. These little muffin cakes are loaded with double chocolate flavor, melty chocolate chips and are ridiculously satisfying.
Plus, we’re eating a vegetable!
Yes yes yes, this is my favorite way to eat a vegetable. Covered in chocolate.
These muffins don’t look like anything special, but they are incredibly good. My kids beg for them. They taste like a treat, they are moist and have a cake-like crumb. Really, you can’t go wrong with them.
I even threw a batch in the freezer!
We are muffin maniacs.
These blueberry zucchini muffins are some of our absolute favorites. I also made my pumpkin muffins often this time of year.
It’s safe to say that we are a muffin family!!
And I love it.
I took that favorite zucchini muffin recipe and added cocoa powder and tons of chocolate chips. Extra chocolatey, coming right up.
These are pretty darn easy to make too. The biggest key is to grate the zucchini then squeeze out the extra liquid in a towel, over the sink.
After that’s done, stir together the dry ingredients.
Then whisk together the wet ingredients!
Add the dry to the wet. Add the zucchini. And then the chocolate.
The batter almost looks like brownie batter. So chocolatey and rich and wonderful.
Bake for 20ish minutes, let them cool slightly and you’re done.
P.S. isn’t adorable?
We adore these as a midmorning snack, after-school snack or even pre-bedtime treat. They hit the spot. They’re easily transportable too!
Win win win.
Double Chocolate Zucchini Muffins
Double Chocolate Zucchini Muffins
These double chocolate zucchini muffins are perfect! Dark chocolate muffins with grated zucchini and melty chocolate chips are the best snack this time of year. We all love them so much!
- Preheat the oven to 375 degrees F. Line a muffin tin with liners.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, soda and salt.
- In a large bowl, whisk together the eggs and the sugar. Whisk in the milk and the oil. Whisk in the vanilla extract.
- Stir in the dry ingredients until just combined. Stir in the zucchini. Stir in the chocolate chips.
- Fill the muffin liners ¾ of the way full. Bake for 18 to 22 minutes, or until a tester inserted in the center comes out clean.
- Let cool before serving.
So chocolatey!
