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?

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.

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.

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.

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

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

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

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

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