This spring I’ve been thinking about all the projects that will keep me busy throughout the (hopefully) warm summer months. Of course my list is forever growing, but one thing I’m particularly excited about is planting our garden. Last year we enjoyed fresh vegetables in and out of season. I froze lot’s of veggies and made a gazillion jars of homemade dill pickles.
I figure somewhere around mid March we ran out of our frozen French cut green beans. Can I tell you how much I miss them? My favorite way to cook them is in a little garlic and olive oil with a touch of parmesan cheese – oh yum!
One thing I haven’t run out of yet is the grated zucchini I froze. I usually freeze enough to make zucchini bread all winter long. Since I already have posted my recipe for Quick Zucchini Oatmeal Bread here before, and today I was in the mood for chocolate, I decided to get a little crafty in the kitchen and come up with a for Double Chocolate Zucchini Muffins. And as luck would have it, I succeeded and these turned out great!
What I like about these muffins is… the zucchini is barely visible. If you’re trying to pass off some veggies to your picky eaters I can assure you that this is one way to do it. Also, these muffins are moist, not greasy, and have just the right amount of chocolate to satisfy my taste. As with most baked goods that I make, I also share, and the recipients of these muffins have given them great reviews.
And now for the recipe…
Double Chocolate Zucchini Muffins
2 eggs, beaten
1/2 c. granulated sugar
1/4 c. brown sugar
2/3 c. canola oil
2 c. grated zucchini
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/4 c. cocoa powder
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/4 c. dark mini chocolate chips, plus some for sprinkling on top
Preheat oven to 325. Line muffin tins with cupcake papers (makes 1.5 dozen muffins).
In a large bowl, add eggs, sugars, oil, and grated zucchini; beat with an electric mixer until completely blended. Add in baking soda, baking powder, salt, cocoa powder, and vanilla extract and mix thoroughly. Beat in flour, and lastly, fold in mini chocolate chips.
Pour into prepared muffin tins – filling each cup about 2/3 full. Bake for about 18 – 20 minutes, or until a toothpick comes out clean when inserted into the center. Immediately sprinkle some mini chips on the muffins once they are removed from the oven, and cool completely before removing the muffins from the tins.
Do you plant a garden? If so, what is your favorite veggie to grow? And do you have a favorite?
THE JOY OF CAKING 
Love adding veggies to baked treats, and how the treat is moist and delicious! Your muffins look DELISH! Hugs, Terra
Oooh, these muffins sound amazing! I know how moist they must be with the zucchini.they’re making me very hungry!
How smart to freeze zucchini! I will have to do that this year! These muffins look amazing. Thank you for sharing. A sweet and delicious way to end my Monday! I hope you have a wonderful week.
Aww, such lovely looking bakes! Nice! =)
First – the muffins look SO good — going on my “must make” list! I wish I had a garden that kept me in home-grown veggies all winter, but sadly, it consists of just a cherry tomato plant and some herbs. We just don’t get enough sun in the backyard.
I do not see Zucchini on recipe list how much is needed for recipe?
Sorry I missed the key ingredient Deb! Thanks for pointing that out, I just corrected the recipe 🙂
For the first time in many years we’re planning on having a veggie garden and I am super excited. Zucchini is on the list and so are these muffins, they look delicious!