Moist Double Chocolate Zucchini Muffins

This recipe was found on http://www.underthehighchair.com

It was originally a double chocolate zucchini bread, but we decided to turn it into muffins for our upcoming road trip to the Grand Canyon! You can certainly bake this as two loaves of bread. Just use a loaf pan and bake for 45-55 minutes.

The original recipe was also half the size of the one here, but we decided to do double the recipe because these muffins are so good, you will need this double recipe. Also, we made these for our road trip (as stated earlier) and we will be traveling with another family, making it 8 people. So, this size of recipe is a good fit for us. If you feel like it, go ahead and half the recipe.

We also adjusted some of the amounts in the original recipe to fit our liking. Our adaptions include no cake flour, less cocoa powder, less sugar, and more zucchini.

These muffins have a very cupcake-like texture and are VERY good! Even the Chen kid with a distaste for whole wheat flour and veggies in baked goods liked these.

 

 

Oven Temperature: 350˚F

Baking Time: 15-20 minutes

Makes: 28 medium sized muffins

 

 

Ingredients:

1 cup all purpose flour

1 cup whole-wheat flour

3/4 cup unsweetened cocoa powder

2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. ground cinnamon

1 cup canola oil

1 1/2 cup granulated sugar

4 large eggs

2 tsp. vanilla extract

3 1/4 cups shredded, raw zucchini

1 1/2 cups semi-sweet chocolate chips

 

 

Directions:

Preheat the oven to 350˚F. Line two (or one) medium sized muffin tray with paper liners. Set aside.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.

In a medium sized bowl, whisk the oil, sugar, eggs, and vanilla extract until well blended. Fold in the grated zucchini. Add the flour mixture, mixing just until combined. Then fold in the chocolate chips.

photo 2Scoop the batter into the paper lined muffin tray. We use an ice cream scoop to scoop our batter (as shown by the photo). Fill each muffin cup almost to the top. photo 1Bake for about 15-25 minutes until a toothpick inserted in the center comes out with only a few crumbs on it (or comes out clean). Cool for 10 minutes in the tray, then place on a wire rack to cool completely. Enjoy!

 

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