choc

Chocolate Zucchini Muffins

Print Recipe

Chocolate Zucchini Muffins

This is just another little “dip” into baking. Because I miss it. I miss it so much whaaaah!!!!

And I put zucchini in the recipe, so it has vegetables in it. And there isn’t THAT much sugar in it, because you have divide by 18, right?

Chocolate Zucchini Muffins

Welcome to Chocolate Zucchini Muffins. Well, my mom tasted them and said “Give me a break” eye roll “this is no muffin.” Cause it tastes like a cupcake.

In fact, it is more appropriate for dessert I suppose, or a late afternoon snack? Pete ate it hot from the oven with a big scoop of vanilla ice cream, and my dad thought I had baked weird looking brownies.

Chocolate Zucchini Muffins

So there you have it- muffins that taste like cake or brownies with reduced sugar and shredded fresh zucchini which gives them incredible moisture. That and the tangy buttermilk which gives them a touch of kick.

Chocolate Zucchini Muffins

Adding a big old bag of chocolate chips is totally optional- but obviously I did…

Preheat the oven to 375 degrees, and spray muffin tins with baking spray.

In the bowl of a standing mixer, beat together the vegetable oil and sugar until well combined.

IMG_0973.jpg

Add the eggs and vanilla and zucchini, beat until smooth.

IMG_0971.jpg

IMG_0974.jpg

Combine the dry ingredients and add to the mixer and mix partially, then add the buttermilk and beat until smooth.

IMG_0975.jpg

IMG_0976.jpg

Add the chocolate chips (if you want them) and mix until well combined.

IMG_0977.jpg

Scoop into 18 prepared muffin tins. Bake them at 375 for 15 minutes.

Chocolate Zucchini Muffins

Serve immediately or store in an airtight container for up to a couple days.

Recipe: Chocolate Zucchini Muffins

Summary: makes 18 muffins

Ingredients

  • -½ cup vegetable oil
  • -1 cup sugar
  • -2 eggs
  • -2 teaspoons vanilla
  • -1 cup shredded zucchini
  • -2 cups flour
  • -½ cup dark cocoa powder
  • -2 ½ teaspoons baking powder
  • -½ teaspoon salt
  • -½ cup buttermilk
  • -10 ounce bag chocolate chips (optional)

Instructions

  1. 1. Preheat the oven to 375 degrees, and spray muffin tins with baking spray.
  2. 2. In the bowl of a standing mixer, beat together the vegetable oil and sugar until well combined.
  3. 3. Add the eggs and vanilla and beat until smooth.
  4. 4. Combine the dry ingredients and add to the mixer and mix partially.
  5. 5. Add the buttermilk and beat until smooth. Add the chocolate chips (if you want them) and mix until well combined.
  6. 6. Scoop into 18 prepared muffin tins. Bake them at 375 for 15 minutes.
  7. 7. Serve immediately or store in an airtight container for up to a couple days.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Leave a Reply

7 Comments

  1. Oh my goodness. Oh my gosh. Oh my word. Oh my stars.

    you get the point.

    YUM

  2. Gaby says:

    I don’t care if you’re supposed to eat them for breakfast, lunch, dinner or dessert – I want to make a DOZEN now!! They look delish!

  3. I love healthy ways to eat chocolate! Yum!!

  4. Any excuse to have chocolate for breakfast is good in my book!

  5. Gina says:

    Do yo think I could sub coconut oil for the vegetable oil? They look delicious!