With the cooler, almost fall like weather we’ve had this week, my garden has begun to slow down. As far as the zucchini, I am still getting some, but not nearly at the rate I was a few weeks ago! How is your garden doing? My freezer is full of muffins and breakfast items made from the Summer’s harvest, all ready to go for those busy back to school mornings that will be starting in the next few weeks.
Because some days I just feel like a little chocolate, I decided to make some yummy muffins that would satisfy those chocolate cravings. These moist Double Chocolate Zucchini Muffins were a huge hit at my house! The simple batter uses Special Dark Cocoa, semi sweet chocolate chips, a dash of cinnamon and of course that lovely freshly grated zucchini that keeps them nice and moist and makes them feel a little less guilty! 🙂
I froze half of these because it would have been easy to get a little carried away with them sitting out on the counter all day. These smelled delicious while they were baking and warmed my house and made it feel cozy during this cooler weather. Warm, or room temperature, these chocolate muffins were great. My children couldn’t wait to eat one of these for breakfast, because chocolate is usually not on the menu first thing in the morning. No one complained about the zucchini in the muffins either, because they didn’t even notice it was in there!
If you are looking for some last minute zucchini recipes, give this one a try! I think you may even want to make this one year round!
Ingredients
- 3 1/2 cups all purpose flour
- 1 1/2 cups sugar
- 1/4 cup Special Dark Chocolate Cocoa powder
- 3 tsp. baking powder
- 1 tsp baking soda
- 3/4 tsp. salt
- 1 tsp. cinnamon
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 2/3 cup canola oil
- 1 cup buttermilk
- 1 3/4 cups shredded zucchini
- 1 1/2 cups semi sweet chocolate chips
Instructions
- Pre heat your oven to 375 degrees.
- Combine the dry ingredients in your Kitchen Aid Mixer.
- Add the eggs, buttermilk, canola oil and vanilla and mix until well blended.
- Add the zucchini and the chocolate chips and mix until incorporated into the batter.
- Fill your lined muffin tins 3/4 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the muffins comes out clean.
- Remove from the oven and let cool in the tins for 5 minutes before removing to a cooling rack.
- These can be served war, or room temperature.
- Makes 20-22 muffins.
- *To freeze, cool completely and store in a freezer friendly conatiner or plastic bag.
- Enjoy!
*Linking up at: Living Well Spending Less, Savvy Southern Style, Home Stories A to Z, Elizabeth & Co.
These were absolutely amazing! Melt in your mouth, moist, & very tasty! (easy too) my 3 DD ate one NO problem! 🙂
Oh, thank you! I’m so glad you enjoyed them Rhonda! They are one of our favorites too:)
Definitely one way to get veggies in my kids! These look delicious and are now added to my list!!
Thanks Joy! I hope you like them:)
So yummy! That appears to be irresistible.
Claudia recently posted…Smoking Barbecue Grill
Hi Shannon, what a wonderful recipe and a great ay to get more veggies into others.
cheri recently posted…Zucchini Blossoms Stuffed with Roasted Tomatoes and Goat Cheese
Thank you Cheri! These really were great 🙂