Chocolate Zucchini Muffins
It’s been awhile since I’ve done any baking so I thought I would make some zucchini muffins while zucchinis are still in season. If you don’t have a muffin pan don’t sweat it.. I’ve also included instructions for making chocolate zucchini bread!
Makes 12 muffins or 1 loaf
(I made 12 small muffins and a small loaf of bread to show you both)
4 medium-large zucchinis (grated)
2 ½ cups all-purpose flour
½ cup natural unsweetened cocoa
2 tsp baking soda
½ tsp grated sea salt
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
1 ½ cups sugar
¾ cup butter or margarine (melted)
1 Tbs vanilla extract
Start out by grating zucchinis into a large colander to allow excess liquid to drain. I always put a paper towel underneath to soak up some of the liquid as well. Place colander in the sink to let the rest of the liquid drain while you prepare the other ingredients.
In a large bowl, whisk together flour, cocoa, baking soda, salt, cinnamon, cloves, and nutmeg.
In a separate bowl mix sugar, eggs, butter, and vanilla until all ingredients are blended well.
Grease muffin pan or 9×5 bread pan and preheat oven to 350 degrees.
Stir grated zucchini into sugar and egg mixture, then slowly stir in flour and cocoa mixture.
Once all of the ingredients are blended well, slowly pour into muffin pan or bread pan. For muffins, fill each muffin cup to the very top. They won’t raise a whole lot so you don’t need to worry about them spilling over. For bread, empty entire mixture into 9×5 bread pan.
Bake muffins for 20-25, bake bread for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for 5-10 minutes, pop them out of the pan, and let them finish cooling for another 15 minutes.
Makes a great dessert, snack, or on-the-go breakfast! Enjoy!