My younger son prefers my banana chocolate chip muffins, and I have to say those are pretty good. But both boys like zucchini muffins, and I get a perverse thrill out of making sweets with vegetables. I normally make zucchini muffins with wheat germ, but this time I decided to change it up and add the chocolate. No surprise - they prefer the chocolate version. Me too, to tell you the truth. My husband, a life-long zucchini hater, won't touch them, despite the hefty dose of chocolate. Oh well.
Two notes on ingredients: I recently discovered Florida Crystals organic natural sugar, and I'm hooked. I love the fact that it's grown and processed in the U.S., and it's got a delicious, complex flavor that, to my palate, really adds depth to my baked goods. (No affiliation, and no freebies, in case you were wondering.) Also, I prefer olive oil in this recipe. I think it works well with the chocolate. However, feel free to use canola, grapeseed or another more neutral vegetable oil if you think the olive overtones would bother you.
Chocolate zucchini muffins
These muffins are easy to make and good for you - I put them in my kids' lunchboxes without guilt.
- 3 eggs
- 1 1/2 cups raw sugar, such as Florida Crystals
- 1 cup olive oil
- 1/3 cup dark cocoa powder
- 1 1/2 tsp pure vanilla extract
- 2 cups zucchini, grated
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees.In a large bowl, whisk together the eggs, sugar, olive oil, cocoa powder and vanilla until well blended. Add the zucchini and mix to incorporate.In another bowl, sift together the flour, baking soda, baking powder, salt and cinnamon. Add all at once to the egg mixture and fold with a rubber spatula until the flour is mostly incorporated. Be careful not to mix too aggressively - this will make your muffins tough. Fold in the chocolate chips.Line a 24-cup muffin tin with paper liners. Using a spring-loaded ice cream disher, fill each muffin cup about 3/4 full. Bake about 25 minutes, until the muffins spring back when you touch them and a toothpick comes out clean (except for the melted chocolate chips, which you're bound to hit when testing). As soon as you can touch them, remove the muffins from the pan and cool on a wire rack.Note: I put one dozen in the freezer immediately so I have something left for the boys' lunchboxes. If I left the whole batch on the counter, they'd be gone in a day.
DetailsPrep time: Cook time: Total time: Yield: 24 muffins