Chocolate Zucchini Muffins
The kids loved the chocolate flavor and they had no idea there was anything healthy hidden inside. Win-win all around!
I love making muffins. They’re fun to bake and they’re usually relatively easy, one-bowl recipes. But the best part? I can bag them individually and freeze them as perfect grab-and-go snacks for me or the kids when we’re running out the door.
My mother-in-law was the one who introduced me to the idea of sneaking zucchini into baked goods. You have that little bit of extra healthiness and the zucchini gives a delicious moist texture. She has the most amazing zucchini bread recipe and I was playing around with it once and wondered what would happen if I tried a chocolate version. As I was making it, I tasted the batter…and then tasted it again. Okay, I think I lost count of how many times I tasted that batter. It was so incredibly delicious and creamy, it reminded me of the fresh homemade chocolate pudding my mother used to make every Motza’ei Shabbos. I quickly baked the muffins before the whole batter disappeared.
The result was utter perfection! The kids loved the chocolate flavor and they had no idea there was anything healthy hidden inside. Win-win all around!
I get asked all the time how I get batter into muffin tins without making a wreck. I like using a large 4 Tbsp cookie scoop. If you have little ones helping you in the kitchen, nothing is more exciting for them than getting to use a cookie scoop!
Chocolate Zucchini Muffins
Ingredients
- 1½ cups flour
- ½ cup cocoa
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup oil
- ½ cup milk (I use almond milk to keep it pareve)
- 2 eggs
- 1 tsp vanilla
- ½ cup white sugar
- ¼ cup brown sugar
- 1½ cups grated zucchini (approx. 1 large)
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Place flour, cocoa, baking powder and baking soda in a mixing bowl. Mix well using a wire whisk.
- Make a well in the dry ingredients and add remaining ingredients. Mix until fully incorporated (I use the whisk the whole time — no need to take out the mixer for this one!).
- Pour batter into muffin cups or a greased muffin pan.
- Bake in preheated oven for 20 minutes.
Notes
You do not need to strain the zucchini. The extra liquid adds a lot of moisture to the muffins. This recipe yields about 10 muffins. It can easily be doubled.
Recipe by Faigy Murray | https://mykitchenmystudio.com/chocolate-zucchini-muffins/
