Chocolate Zucchini Muffins

4 Sep

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
3 eggs
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

Linked to Sweets for a Saturday, Fat Camp Friday’s, Recipe Sharing Monday, Mangia Monday’s , Tempt My Tummy Tuesday, Cast Party WednesdayFull Plate Thursday, Muffin Monday and This Week’s Craving.

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13 Responses to “Chocolate Zucchini Muffins”

  1. newlywed September 4, 2011 at 7:31 pm #

    These look great!

  2. Michael Ann Riley September 5, 2011 at 5:39 pm #

    I’m a big fan of Sweet Pea’s Kitchen and these look really tasty. Thank you for posting!

    http://thebiggreenbowl.blogspot.com

  3. kyleen September 5, 2011 at 6:12 pm #

    I like adding grated zucchini into my pasta sauce to make it more healthy too. These muffins look delish.

  4. Sheryl September 7, 2011 at 1:37 am #

    This looks so yummy! I would love it if you came over to Cast Party Wednesday and shared this recipe with us.
    Thanks,
    I hope to see you there!

    http://ladybehindthecurtain.com

  5. Christina September 7, 2011 at 8:17 pm #

    These turned out great! I love that you can’t see any of the grated zucchini in the muffins-so perfect for tricking those picky eaters. I am so glad that you enjoyed them! :)

  6. nicole feliciano (@momtrends) September 9, 2011 at 7:54 pm #

    This looks like a glorious treat to tuck into a lunch box. What do you use for grating? hope you’ll take a moment and share this post on Momtrends at our Friday Food linky here:

    http://www.momtrends.com/2011/09/lake-como-food-highlights/

  7. Kathryn September 10, 2011 at 3:37 am #

    These sound so moist and delicious! Thanks so much for linking them up at Muffin Monday!

  8. BreAna {Sugar and Spice and All Things Iced} September 10, 2011 at 10:04 am #

    These look delicious! I have SO much zucchini right now. I’ll have to whip up some of these for breakfast next week. A couple of days ago I made an apple cobbler, but with zucchini instead of apples. Talk about a weird idea. But it was surprisingly really good (it tasted just like apples)!!

  9. Sasha @ The Procrastobaker September 11, 2011 at 2:14 pm #

    I would sooo claim these are healthy and eat far too many of them to overcompensate for the healthiness :) They look like they turned out absolutely beautifully, gorgeous!

  10. Miz Helen September 11, 2011 at 10:24 pm #

    Hi Meg,
    Your Chocolate Zucchini Muffins are going on my “to cook” list, and that is a good thing! Hope you will have a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

Trackbacks/Pingbacks

  1. Ode to my baboushka « hep-i-book'a - September 19, 2011

    [...] Chocolate Zucchini Muffins (adapted from here)  [...]

  2. Top 11 of 2011 « Meg's Everyday Indulgence - January 2, 2012

    [...] 4. Chocolate Zucchini Muffins [...]

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