Very Chocolate Zucchini Muffins

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I realized I hadn’t made anything chocolate in awhile! I found this recipe from Savoring Time in the Kitchen last year, so I thought it was about time I tried it out! 🙂 The original recipe is for chocolate zucchini bread, but I decided to make muffins instead and made a few small changes…like using canola oil instead of vegetable oil and Greek yogurt instead of sour cream. I also added a little more chocolate chips to the batter. The recipe makes almost 2 dozen (22 to 23) really good, moist, chocolatey muffins–or you can make four mini-loaves instead (baking time will be longer). These muffins are moist yet cakey, too, and they have nice rounded tops. They’re a very yummy way to use that zucchini from your garden this summer!

VERY CHOCOLATE ZUCCHINI MUFFINS by NancyCreative, adapted from Savoring Time in the Kitchen

Makes 22 to 23 muffins (or 4 mini loaves)

  • 2 ounces unsweetened baking chocolate (two 1-ounce squares)
  • 3 eggs
  • 1 1/2 cups granulated sugar
  • 3/4 cup light olive oil or non-GMO canola oil
  • 1/4 cup plain or vanilla Greek yogurt (or lite sour cream)
  • 2 cups grated zucchini
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 3 tablespoons cocoa powder
  • 1 cup semi-sweet mini or regular chocolate chips (I prefer using the mini’s)
  • 3/4 cup coarsely chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Line muffin pans with paper liners (if making mini-loaves, grease and flour 4 mini-loaf pans).

In a microwave-safe bowl, microwave baking chocolate until melted. Stir occasionally until chocolate is smooth.

In a large bowl, combine eggs, sugar, oil, yogurt, grated zucchini, vanilla, and melted chocolate; blend well. Stir in the flour, baking soda, baking powder, salt, cinnamon (optional), and cocoa powder. Then fold in the chocolate chips and nuts, if desired. Spoon into lined muffin cups or 4 mini-loaf pans.

Bake muffins at 350 degrees for 20 minutes, or until a toothpick inserted in center comes out clean. If making mini-loaves, the original recipe says to bake those for 45 minutes. You might want to check the loaves around 40 minutes, just to be on the safe side…especially if your oven tends to run hot!

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Zucchini always makes baked goods so nice and moist. What do you like to bake with zucchini?

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19 thoughts on “Very Chocolate Zucchini Muffins

  1. Susan

    Are we twins ;-D! I was thinking today…it’s Friday and it has been a long week, so I must have chocolate. These are definitely going on my list to try as a wonderful way to start the morning. My chocolate cookies can end the day. LOL!

    Reply
  2. Ann Woodruff

    These are going on my list to make, also, when I get some fresh zucchini this summer! Yummy!

    Reply
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  4. lynnegbosma

    Thank you for recipe! I had all the ingredients on hand so I made them today. I made them gluten free with a couple tweaks..thinking about sharing on my blog so I remember 🙂
    Lynne @ Beautiful Things

    Reply
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  6. ali

    Love these! Made them to accompany a Paleo birthday breakfast for my husband’s birthday tomorrow! Kind of an oxy moron, but I’m just gonna cross my fingers the zucchini cancels out all that sugar! ;). They are DELISH! (and the muffin top stayed beautifully plump). Thanks for the recipe!

    Reply
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