Chocolate Zucchini Muffins
Great chocolate muffin recipe with added zucchini! This recipe comes from the cookbook: Brunch Season by Chef Suzanne Vizethann. The recipe makes a lot. Eat some now and freeze the rest!
Ingredients
- 2½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teapoon ground cinnamon
- 1½ cups granulated white sugar
- ½ cup light brown sugar
- 1 cup vegetable or canola oil
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 medium zucchini, finely grated and slightly drained
- 1½ cups semi sweet chocolate chips
Instructions
- Preheat the oven to 350℉. Place liners in muffin tins.
- In a large bowl, sift together the flour, cocoa powder, salt, baking soda and cinnamon. Then whisk to thoroughly combine.
- In a separate bowl, whisk together both sugars, the oil, eggs and vanilla until completely combined.
- Gradually add the wet mixture to the dry ingredients and mix with a spatula until combined. Fold in the zucchini and the chocolate chips. Spoon the batter into the prepared muffin tins, filling the cups about ¾ of the way full. Bake 20 to 25 minutes or until the center is firm, rotating the muffin tins halfway through the baking time.
Tried this recipe?Let us know how it was!
This recipe comes from RecipeBoy.com