These Double Chocolate Zucchini Muffins take advantage of the late season squash. The muffins feature plenty of chocolate chunks and a hint of cinnamon for a warmer touch. I prefer to heat these up for a few seconds in the microwave until the chocolate just begins to melt. With a large glass of milk, these muffins make for a perfect afternoon snack after a long day at school.
Pro tip: Reserve a couple ounces of chocolate to sprinkle over the top to make the muffins look extra delicious.
One Year Ago: Plum Almond Tart
Three Years Ago: Blueberry Honey Scones
Four Years Ago: Homemade Chocolate Hazelnut Spread
Five Years Ago: Vanilla Ice Cream Cake, Honeyed Apricot Granola Bars, & Chocolate Banana Chip Cookies
Six Years Ago: Rum Raisin Oatmeal Cookies, Banana Rum Bread, Zucchini Chocolate Chip Muffins, & Pear Chocolate Muffins
Seven Years Ago: 3 Milk Coconut Cake, Tomato Basil Tart, & Whole Wheat Irish Soda Bread
Eight Years Ago: Cinnamon Chocolate Chip Banana Bread
Double Chocolate Zucchini Muffins
Yields 1 dozen muffins
3/4 cup (150 grams) granulated sugar
1/2 cup (118 ml) vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup (about 180 grams) grated zucchini, lightly packed
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup (150 grams) all-purpose flour
1/4 cup (21 grams) cocoa powder
6 ounces (170 grams) semi-sweet chocolate, coarsely chopped (or 1 cup semi-sweet chocolate chips)
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with baking cups.
In a large bowl, whisk together the sugar, vegetable oil, egg, and vanilla until well combined. Stir in the grated zucchini. Mix in the cinnamon, baking soda, baking powder, and salt. Fold in the flour and cocoa powder, mixing until the batter becomes uniform. Stir in the chopped chocolate.
Fill baking cups 3/4 full and bake for 18-22 minutes, or until a tester inserted in the center comes out clean. For best texture, let the muffins cool before eating.
