Chocolate Zucchini MuffinsPosted: October 27, 2015
These muffins are sooo good. They turn out light and moist. They are packed with zucchini so you don’t have to feel guilty about eating what is essentially breakfast cupcakes. The kids will love them too.
Chocolate Zucchini Muffins
2 cups flour
1 cup sugar
1/2 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1 teaspoon vanilla extract
2 firmly packed cups of shredded zucchini
1 – 3 tablespoons of milk (if necessary)
Preheat the oven to 350° F. Line muffin tins with baking cups.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine oil, eggs, vanilla extract, and shredded zucchini. Pour the zucchini mixture into the flour mixture and stir until just combined. If the batter is dry and crumbly, add milk, a tablespoon at a time, until it is smooth. The zucchini will release moisture while the muffins are baking, so you don’t want to add any more milk than necessary.
Divide the batter between 18 muffin cups. You want them to be about 2/3 full. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.