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Hungry for more? This recipes was featured in a podcast episode!
Calling all chocolate lovers! This moist chocolatey muffin doubles down with cocoa powder mixed into the batter and chocolate chips baked in. It's the perfect snack to go along with lunch and a great way to sneak veggies into your kids without them ever knowing.
Prep Time: 15 min
Cook time: 25 min
Yield: 15-18 muffins
Ingredients
1 1/2 cup all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips
2 eggs
1/3 cup white sugar
1/3 cup brown sugar
1/2 cup milk
1/4 cup sunflower oil
1 cup grated zucchini
Directions
Pre-heat oven to 375F.
In a medium bowl, stir together the flour, cocoa powder, baking powder, baking soda salt and chocolate chips. Set aside.
In a second bowl, beat eggs with sugar. Add milk and canola oil. Stir in grated zucchini.
In the bowl of dry ingredients, create a well. Pour the wet ingredients into the dry ingredients and mix together with the handle end of a wooden spoon until all the dry ingredients are incorporated and just moistened.
Using an ice cream scoop, spoon the batter into silicone baking cups. Bake in pre-heated oven fro 25-30min or until a cake tester inserted into the centre of the muffins comes out clean.
Allow muffins to cool in their cups for 10 min before removing them to a cooling rack to cool completely.
Zhuzh it up!
Add your favourite chocolate chip into the mix - try white chocolate, mint, peanut butter or butterscotch. They're all winners!
If you have a lot of zucchini, grate it all and freeze it in 1 cup portions. That way you can take it out of the freezer, thaw it and whip these muffins up all year long.
Once baked and cooled these muffins freeze great and thaw just in time for snack if you're packing them in a lunch kit.
If you're kids are sussing out the zucchini in here, grate it finer or even blend it up so they can't see any green bits!
This amazing recipe was written by Erin Walker