These chocolate zucchini muffins, adapted from a family recipe, are rich and chocolatey, especially if you add the optional chocolate chips. But they also have zucchini in them, so hey, healthy, right?
Chocolate Zucchini Muffins
(Makes 16-18 muffins)
- 2 1/2 c flour
- 1/2 c cocoa
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 c butter
- 3 eggs
- 2 c sugar
- 2 c zucchini, grated
- 2 tsp vanilla
- 1/2 c milk
- 12 oz chocolate chip (optional)
Preheat the oven to 350 degrees.
Grate the zucchini and squeeze out extra water.
Combine flour, cocoa, baking powder, baking soda, salt, and cinnamon in a bowl. Set aside.
In another bowl, beat the butter and sugar together. Add the eggs one at a time, besting in between.
Stir in the dry ingredients in three parts, alternating with the milk, and starting and ending with the dry ingredients.
Add the chocolate chips, if using.
Pour the batter into a greased muffin tin. Bake 20-25 minutes, until a knife inserted into the center muffin comes out clean. Cool before serving. Enjoy!