Double Chocolate Zucchini Muffins

I have reached a point where I am now hiding vegetables in foods just so my nuggets get veggies in their diet – like these double chocolate zucchini muffins. While they are sweet and chocolaty, there is also a whole large zucchini baked within the batter. Best trick yet.

The boys are not fond of vegetables, they love fruit, but not veggies, so I have been sneaking them into some of their favorite foods and they don’t even know the difference. When I made these chocolate zucchini muffins, Chris didn’t even know there was zucchini in them until I told him – you couldn’t taste a thing except for delicious chocolate. I made sure these were nut free so James could take them in his school lunch, and I added extra chips for. .well… it’s chocolate.

Double Chocolate Zucchini Muffins

What you will need:

  • 1 1/2 cups all purpose flour
  • 1/2 cup good quality cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • pinch of salt
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup 2% milk
  • 1/4 cup canola oil
  • 1 cup grated zucchini; liquid squeezed out
  • 1/2 cup dark chocolate chips

Preheat your oven to 375° and line a 12 and 6 muffin tin with liners

Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon in a small bowl. Set aside.

In another bowl beat together the eggs, sugar, milk and oil. Mix in the dry ingredients and stir until combined.

Mix in the zucchini followed by the chocolate chips until everything is incorporated.

Fill each muffin tin 3/4 full and bake for 25 minutes or until a toothpick inserted comes out clean.

Cool on wire rack and store in an airtight container for up to a week.

Enjoy.

Recipe inspired by Chatelaine

Double Chocolate Zucchini Muffins

Yields 18

Double Chocolate Zucchini Muffins

Moist double chocolate zucchini muffins. Sweet, rich and chocolaty with a healthy twist.

15 minPrep Time

25 minCook Time

40 minTotal Time

Save Recipe

Ingredients

1 1/2 cups all purpose flour
1/2 cup good quality cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
pinch of salt
2 large eggs
1 cup sugar
1/2 cup 2% milk
1/4 cup canola oil
1 cup grated zucchini; liquid squeezed out
1/2 cup dark chocolate chips

Instructions

  1. Preheat your oven to 375° and line a 12 and 6 muffin tin with liners
  2. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon in a small bowl. Set aside.
  3. In another bowl beat together the eggs, sugar, milk and oil. Mix in the dry ingredients and stir until combined.
  4. Mix in the zucchini followed by the chocolate chips until everything is incorporated.
  5. Fill each muffin tin 3/4 full and bake for 25 minutes or until a toothpick inserted comes out clean.
  6. Cool on wire rack and store in an airtight container for up to a week.
  7. Enjoy.
6.8

Double Chocolate Zucchini Muffins

We all fell in love with these double chocolate zucchini muffins. They are great for school lunches for a sweet treat, an after school snack, or late at night when that craving hits… whatever time of day these double chocolate zucchini muffins will put a smile on your face.

Double Chocolate Zucchini Muffins

Enjoy!

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Alisha
Born in the 80's, child of the 90's. Lover of film, food and photography. I quote Forrest Gump on a daily basis, and I collect Disney VHS tapes. Mama of two; married to 'the one' - living a somewhat simple life in beautiful British Columbia. This is me xo
Alisha
Alisha
Alisha

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