These moist zucchini muffins are loaded with dark chocolate and almost have the taste of a cupcake. Great way to sneak in some veggies.
During the summer months I can’t help but come home from the farmers market with an armful of zucchini. Stacked so high on the tables, it’s practically calling out “Take me home”. Usually I just roast zucchini in the oven until it gets nicely browned and caramelized on the surfaces. It tastes like candy to me that way. But towards the end of summer I start looking for different ways to cook with it.
Adding zucchini to chocolate muffins is a great way to sneak some veggies in without your kids even realizing it. The flavor of zucchini is on the bland side, but it has a high moisture content. It helps prevent muffins from becoming dry without adding lots and lots of fat. The grated zucchini just kind of melts into the batter as it cooks and you hardly even know it is there.
I’ve added some applesauce to the batter to really help cut down on fat. That means we get extra chocolate right?
And with 2 types of dark chocolate in the batter and a handful of dark chocolate chips, these muffins are a chocolate lovers dream.
- 3 eggs
- 1 cup white sugar
- 1 cup packed brown sugar
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1 1/2 teaspoons vanilla extract
- 4 oz dark chocolate, I chop it and melt over low heat in a small saucepan, stirring frequently, melted
- 3 cups all-purpose flour
- 1 tablespoon dark chocolate cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups grated zucchini
- 2/3 cup dark chocolate chips
Preheat oven to 350 degrees and line 18 muffin cups with liners.
In a large bowl whisk eggs, both sugars, oil, and applesauce until smooth. Add in vanilla extract.
Add in melted chocolate, adding slowly if it is still hot, and whisking continuously.
In a medium bowl, combine flour, cocoa powder, salt, baking soda, and baking powder.
Add flour mixture to egg/sugar mixture and stir just until combined.
Stir in zucchini and chocolate chips.
Pour batter into muffin cups, filling just below tops of liners. Bake 20 to 25 minutes.
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