Double Chocolate Zucchini Muffins

I hope everyone had a great 4th of July weekend. Here in New England we were rained in for the entire 4th, thanks to Hurricane Arthur -- Boooooo! However, it gave my family some nice downtime, plus I was thrilled to have some rain for the garden!

I made these muffins for breakfast on the 4th and they were so delicious. Colin had been begging me to make chocolate chip muffins and I had some extra zucchini on hand, so it was a no-brainer. I'm not huge on "sneaking" veggies into my kids bellies, so they helped me make them. Evan grated the zucchini, did most of the measuring, and Colin did the pouring and mixing. This was my first time using this recipe, so next time I might change it up and substitute applesauce or greek yogurt for the oil, but I was on a time-crunch with some hungry boys, so I followed the recipe pretty closely. Of course I substituted some of the flour with whole-wheat flour and cut back on the sugar, but otherwise I left it alone. These muffins are so, so, so good! So when you have 20 bazillion pounds of zucchini staring you in the face this summer, please use some of it for these.

This recipe makes a huge batch -- 24 muffins to be exact, so we each had one and then I popped them in the freezer. They will be pulled out next time we go hiking, on a picnic, or I will bring them on vacation. Simply remove from the freezer and allow to defrost at room temp for a couple hours. Could not be easier!

 
 


 
Double Chocolate Zucchini Muffins
 

3 eggs
1 1/2 cups sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract

2 cups grated zucchini
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chocolate chips, plus more for sprinkling on top

1. Preheat oven to 350 degrees, line muffin tins with liners (a great job for little ones)
2. In a large bowl, mix eggs, sugar, oil, cocoa powder, vanilla, and zucchini.
2. In a different bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg.
3. Add wet ingredients to dry ingredients and mix until just combined.
4. Fold in chocolate chips.
5. Fill muffin tins 2/3 full, then sprinkle with 3-4 chocolate chips/muffin.
6. Bake for 22-25 minutes until toothpick inserted in middle comes out clean. Allow to cool on wire rack. Cool completely if freezing. Enjoy!

Recipe adapted from Six Sisters Stuff

This recipe makes a huge batch -- 24 muffins to be exact, so we each had one and then I popped the remainder in the freezer. They will be pulled out next time we go hiking, on a picnic, or I will bring them on vacation. Simply remove from the freezer and allow to defrost at room temp for a couple hours. Could not be easier!

*you also may have noticed my photographs are getting a wee bit better... well, I've been working on it, bought some equipment and I am working hard to keep learning and improving! If you have any photography tips, I'm all ears!


Like what you see on Fresh Mama? Click (HERE) to subscribe by email, click (HERE) to follow me on FB and (HERE) to follow me on Pinterest. You can also find me on Instagram and twitter: @freshmamablog 

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...