Adding zucchini to a muffin is ingenious you can convince yourself that are healthy. Usually I’ll pass over zucchini any day of the week for yellow squash. The very reason I usually pass over zuchinni, its flavor is more bland than a stale piece of bread, is the reason it’s so perfect in muffins. You can’t taste it at all but its water content lends moisture to the muffin, preventing dryness without the addition of lots and lots of fat.
These Dark Chocolate zucchini Muffins are moist and delicious, with just the right amount of sweetness (a breakfast amount, not a dessert amount).
Apparently zucchini are very prolific growers in July. When I went to the farmers market this past weekend, I found zucchini practically the size of baseball bats. Those scare me. I searched through the pile to find the smallest ones I could find.
Dark Chocolate Zucchini Muffins
- 2 cups shredded zucchini muffins
- 3 eggs
- 4 oz dark chocolate, melted
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 cup brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- Preheat oven to 350 degrees and place cupcake liners in a muffin pan. Spray with cooking spray.
- In a medium bowl combine flour, salt, cinnamon, and baking soda. Mix and set aside.
- Using an electric mixer with a paddle attachment, beat sugar and eggs together on medium speed for 1 minute.
- Add oil slowly with mixer still on.
- Dump zucchini and vanilla extract in with mixture turned to low.
- Gradually add dry mixture.
- Add melted chocolate and mix until combine.
- Place batter in muffin cups lined with cupcake liners and briefly spray with cooking spray. Fill just below tops of liners. Bake for 20-23 minutes.
Recipe Source: Will Cook for Smiles
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