Delicious Chocolate Zucchini Muffins Recipe

A Sweet Surprise with Zucchini

Have you ever thought about using zucchini in your baking? Trust me, it’s a game changer! These muffins are like soft brownie muffins, and they are simply irresistible. I recently picked up a GIANT zucchini from the market, and I couldn’t resist making three batches of these delightful treats. I even froze a few bags for later. Yes, they’re that good!

Ingredients You’ll Need

Wet Ingredients

• 1 cup brown sugar

• 1/2 cup olive oil

• 2 medium eggs

• 1/4 cup whole milk

• 1 tsp vanilla extract

  
  

Dry Ingredients

• 1.5 cups flour (I used spelt)

• 1/4 cup cacao powder (I used alkalized)

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp sea salt

  
  

After Stir-Ins

• 2.5 cups shredded zucchini

• 0.5 cup chocolate chips

  
  

Stirring the Wet and Dry ingredients together

Adding the add-ins (zucchini and chocolate chips)

Lining the baking tray with reusable silicone baking cups

Pouring 1/3 cup of batter into each of the baking cups

Method: How to Make These Muffins

1. Mix the Dry Ingredients: In a large bowl, combine all the dry ingredients. This includes the flour, cacao powder, baking soda, baking powder, and sea salt. Give it a good whisk to ensure everything is evenly distributed.

   
   

2. Mix the Wet Ingredients: In another bowl, whisk together the wet ingredients until they are smooth and light in color. This includes the brown sugar, olive oil, eggs, milk, and vanilla extract.

   
   

3. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix!

   
   

4. Add the Stir-Ins: Now, fold in the shredded zucchini and chocolate chips. This is where the magic happens!

   
   

5. Prepare for Baking: Scoop 1/3 cup of batter into muffin tins lined with reusable silicone cups. This not only makes for easy cleanup but is also a sustainable choice.

   
   

6. Bake: Place the muffins in a preheated oven at 350°F (175°C) and bake for about 20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, or when they bounce to touch.

   
   

Enjoying Your Muffins

Once they’re out of the oven, let them cool for a few minutes. The aroma will fill your kitchen, and you might find it hard to resist diving in right away. Next, slap on a pad of butter and have at it!

Final Thoughts

Baking these chocolate zucchini muffins is not just about satisfying your sweet tooth. It’s about embracing local ingredients that are abundant at our markets right now. Let's make our baking part of our sustainable routine!

Happy muffin-ing.