With so many zucchinis at my fingertips this summer, I am having fun playing with different recipes for baked goods. These muffins were really good. Naturally, the kids loved them, but why wouldn’t they? These were definitely more cake than bread.
Dark Chocolate Zucchini Muffins
1 1/3 cup of all-purpose flour
3/4 cup of sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 cup of cocoa powder
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup of milk
3/4 cup of light olive oil (not extra virgin)
2 eggs
1 1/2 tsp vanilla
3 cups of zucchini, shredded (this was one very large zucchini)
1 1/2 cups of dark chocolate chips
Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray. Whisk together all the dry ingredients and set aside. In a separate bowl, whisk together the wet ingredients. Add the shredded zucchini to the wet ingredients and stir. Slowly add the dry ingredients to the wet ingredients until just combined, then add the chocolate chips.
Scoop the batter into prepared muffin trays, filling each cup to the top. Bake in the oven for 18-20 minutes or until a tester inserted in the center comes out clean.
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