This decadent and super moist dark chocolate zucchini muffins recipe will soon become a family favorite. Who knew veggies could taste so good?!
Keyword: dark chocolate, Muffins, zucchini
Author: Pamela Baker
1/2 cupHershey's Dark Cocoa
1/2cupoilor melted coconut oil
3/4cuplight brown sugarpacked
1cupdark chocolate chipsdivided
Preheat oven to 425°F. Coat regular muffin pan with non-stick cooking spray or use cupcake liners. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda and sea salt. Set aside.
In a large bowl, add the eggs, melted butter, oil, vanilla extract and brown sugar. Stir until smooth. Some lumps are okay.
Add the dry ingredients to the wet ingredients and stir to combine. Stir in the shredded zucchini just until combined. Stir in 3/4 cup of the dark chocolate chips.
Spoon batter into prepared muffin pan. Sprinkle the remaining 1/4 cup of dark chocolate chips over the top of the muffins.
Bake at 425°F for 5 minutes. After 5 minutes, keep muffins in the oven and lower the temperature to 350°F. Bake for 10-15 more minutes or until a toothpick inserted into the center of the muffins comes out mostly clean. Keep in mind that you may have some melted chocolate on the toothpick from the chocolate chips, which is perfectly fine.
Remove muffin pan from the oven and set on a wire cooling rack for 15 minutes. Carefully remove the muffins from the pan and continue to cool on the wire rack.
Make sure the butter is melted and slightly cooled first.
Likewise, if you use coconut oil, be sure the oil is melted and slightly cooled first.
Muffins will keep on the counter, in an airtight container for up to 4 days.
Muffins also freeze well. To freeze, cool completely and place in the freezer on a tray until completely frozen. Then transfer frozen muffins to a freezer bag or container. Freeze for up to 3 months. Let thaw in refrigerator overnight and bring to room temperature before eating. May also be microwaved for a few seconds.
Dark Chocolate Zucchini BreadFor the bread version of this recipe, simply:
Coat a regular bread or loaf pan with nonstick cooking spray.
Bake bread in 425°F oven for 5 minutes and continue baking for 40-50 minutes.
Let bread cook in pan for 15 minutes on wire rack, then remove from pan by sliding a butter knife along the edge of the bread. Let cool completely on wire rack.
To freeze bread, once completely cooled, wrap in plastic wrap and aluminum foil.