Triple Choco Zucchini Muffins
Yep, it’s EXACTLY how it sounds. TRIPLE CHOCOLATE Zucchini oven-fresh muffins, so it’s somewhat healthy? I’ve been indulging in these muffins this week as my post-dinner sweet treat, my mid-day sweet treat, and I’ll stop there before I tell on myself too much. These were so yummy and delish, and they came together quickly in the morning (less than an hour). My apartment smelled like a bakery as these came together in my oven, and I’m quite literally, obsessed. This recipe is so easy and makes approximately 12 muffins, and they store on the counter for about 3 days at room temperature, or up to a week in the fridge, but you can always freeze them to save for later. Give it a go, and make them for yourself and friends!
Ingredients:
1 ½ cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon - optional but necessary :)
2 large eggs
½ cup olive oil
½ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
½ cup milk
1 ½ cups finely grated zucchini (let’s be real, who has time in the morning to finely grate zucchini, it’s a labor of love but if you’re in a pinch in the morning, then use the quick cheat method that I outlined below)
½ cup chocolate chips (for the topping)
1 cup / whole chocolate bar (cut up into large chunks)
Instructions:
Prep: Preheat oven to 350°F. Line a 12-cup muffin pan with liners or lightly grease.
Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
Wet Ingredients: In a large bowl, whisk eggs, olive oil, brown sugar, granulated sugar, and vanilla until smooth. Stir in milk. BUT here’s a quick hack for the wet ingredients if you’re running late tr honestly want a quicker method - chop up your zuchinni and pop it a blender with all of your wet ingredients. Blend for JUST 30-40 seconds and boom, you’re good to drop this into the dry ingredients. You won’t even realize the zucchini is in there if you blend it up vs. grating it in.
Combine: Add the dry ingredients into the wet and fold until just combined. Be careful not to over-mix!
Add zucchini + chocolate bar: Gently fold in zucchini if you’re better than me and decided to hand-grate it in, and chop up your chocolate bar.
Fill + bake: Divide the batter evenly among muffin cups (they should be about ¾ full). This receipt makes enough for 12 big muffins, and I added between 2-3 whole tablespoons in the each muffin cup. Sprinkle extra chocolate chips on top. Bake 20–25 minutes, maybe 30 minutes on the higher end if they still need a bit more time, or until a toothpick inserted in the center comes out clean-ish (a few crumbs is totally fine).
Cool & enjoy: Let muffins cool and enjoy!! I sprinkled mine with powdered sugar on top too cause why not!