recipe

July 30, 2021

Chocolate Chocolate Chip Zucchini Muffins

Each year at the Ely Hilltop garden, the zucchini starts coming in, and I am crazed to think up delicious new ways to use it. One of my favorites is a cold zucchini salad that shaves the zucchini into thin slices and adds a lemony vinaigrette and goat cheese. I also love zucchini goat cheese tarts, either with phyllo dough or my easy tart crust. Chocolate and zucchini go surprisingly well together in bundt cakes, quick bread, or these delicious and these moist chocolate chocolate chip zucchini muffins.

Chocolate Chocolate Chip Zucchini Muffins

Chocolate Chocolate Chip Zucchini Muffins Recipe

Makes 12 muffins

 Ingredients

  • 1 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2/3 cup vegetable oil
  • 1/3 cup plain greek yogurt
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (I used Hershey’s)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 cups finely grated zucchini, slightly drained
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350°F. Spray muffin tin with nonstick cooking spray or line with paper liners.
  2. In a large bowl with an electric mixer, beat together the sugars, oil, yogurt, eggs, and vanilla until thoroughly combined.
  3. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
  4. Gradually add the dry ingredients into the sugar mixture and mix until just combined.
  5. Fold in zucchini until it is evenly distributed into the batter. Stir in 1/2 cup chocolate chips.
  6. Use a 1/4 cup scoop  to distribute batter amongst the prepared muffin tins
  7. Sprinkle a few chocolate chips onto the top of each muffin.
  8. Bake for 18-20 minutes or until a tester comes out clean

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CHOCOLATE CHOCOLATE CHIP ZUCCHINI MUFFINS

Ingredients

1 1/2 cup granulated sugar

1/2 cup packed light brown sugar

2/3 cup vegetable oil

1/3 cup plain greek yogurt

3 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder (I used Hershey’s)

1 tsp salt

1 tsp baking soda

1 tsp ground cinnamon

2 cups finely grated zucchini, slightly drained

1 cup semisweet chocolate chips

 

Instructions

Preheat oven to 350°F. Spray muffin tin with nonstick cooking spray or line with paper liners.

In a large bowl with an electric mixer, beat together the sugars, oil, yogurt, eggs, and vanilla until thoroughly combined.

In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.

Gradually add the dry ingredients into the sugar mixture and mix until just combined.

Fold in zucchini until it is evenly distributed into the batter. Stir in 1/2 cup chocolate chips.

Use a 1/4 cup scoop  to distribute batter amongst the prepared muffin tins

Sprinkle a few chocolate chips onto the top of each muffin.

Bake for 18-20 minutes or until a tester comes out clean