When Stacey from Bake-Eat-Repeat shared her Chocolate Zucchini Muffin recipe I think I just about died and went to heaven. Have one taste of these little gems and you will never make your choc muffins the regular way again. Not only will you up the vegetable count in your little one’s diet, and what mum out there doesn’t want to get more veggies into their kids, but surprisingly the addition of zucchini adds moisture, texture and a richness that is hard to beat. I made mine with half the
sugar and they were obviously less sweet but still absolutely delicious…my next version will include a substitute for wheat flour. A great addition to lunch boxes or as an after school snack.
These chocolate zucchini muffins are a great way to use up all that garden zucchini! Moist, chocolatey, delicious muffins that everyone will love!
1 1/2 cups plain flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup milk
2 large eggs
1 teaspoon vanilla
1/2 cup raw sugar
1/4 cup brown sugar, lightly packed
1 1/2 cups grated zucchini, drained
1/2 cup chocolate chips
- Preheat the oven to 180 degrees C.
- Line a muffin tin with paper liners or lightly spray with non-stick cookingspray and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder,baking soda and salt until well combined.
- In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, andbrown sugar until smooth and well combined.
- Stir in the grated zucchini.
- Add this mixture to the dry ingredients and stir until just combined.
- Fold in the chocolate chips.
- Fill the prepared muffin tin until the cups are 3/4 full and bake for 20-22minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
- Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
- Store the muffins at room temperature in an airtight container for 3-5 days, or freeze for up to 3 months.