The thought of zucchini breads and muffins always worried me. Why would you want a bread that tasted like zucchini? I like zucchini but that just sounded too weird. Well, after pondering this for several years and then opening my email to see this recipe in my inbox from Sweet Peas Kitchen I decided it was finally time to give it a try.
My in-laws were visiting and I like to have homemade treats when they are here. They like chocolate quite a bit so I thought they would enjoy these. The zucchini was an added bonus as they are healthy eaters (not that I’m claiming these muffins are healthy but the zucchini helps, right?).
I couldn’t even tell there was zucchini in these muffins! It just gave a nice, moist texture that was really delicious. I didn’t tell Joel that these were zucchini muffins because he most likely would have stuck his nose up at them. I also enjoy tricking him into eating things that are better for him (replacing ground beef with ground turkey in chili for example). He’s good practice for when Noah is older and probably pickier than he is now.
Chocolate Zucchini Muffins
recipe from Sweet Peas Kitchen
2 cups all purpose flour
1 cup cocoa, sifted
1/2 teaspoon salt
2 teaspoon baking soda
1 teaspoon allspice
1 1/2 teaspoons cinnamon
1 1/2 cups brown sugar
1/4 cup melted butter
3/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup buttermilk
2 cups zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded, and grated
1 cup semi-sweet chocolate chips
1.Preheat oven to 350 degrees F. Line 20 muffin cups with muffin liners or spray with nonstick cooking spray.
2.In a large bowl whisk together flour, cocoa, salt, baking soda, allspice and cinnamon; set aside.
3.In a medium bowl whisk together the sugar, butter and oil. Beat in eggs, one at a time until combined. Stir in vanilla, buttermilk, zucchini and chocolate chips. Gently stir the liquid ingredients into the dry ingredients until just combined.
4.Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 20 to 24 minutes; rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Yields: 20 standard muffins