I can’t even begin to describe how sinfully delicious and moist these are. And just think, they have vegetables in them, so they must be good for you, right?
Ingredients (makes 12)
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking soda/bicarb
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- pinch of salt
- 1/2 cup dark chocolate chips
- 1/4 cup milk or semi sweet chocolate chips
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 1/2 cups grated/shredded raw zucchinis (about 1 1/2 – 2 large zukes)
1. Mix the flour, cocoa powder, baking soda and baking powder, cinnamon and salt together in a medium sized bowl.
2. Add the chocolate chips and mix well.
3. In a separate bowl, whisk the eggs, oil, sugar and vanilla together and then add the zucchini. Stir well.
4. Slowly add the flour mixture to the zuke mixture. Don’t over mix – just stir it in until it’s all combined well. The mixture will be fairly runny.
5. Divide the mixture up into the muffin cups. I filled them to the brim.
6. Bake the muffins for about 20-25 minutes, depending on how hot your oven is. Mine took about 22 minutes (to be precise). Test to see if they’re ready by inserting a tester into the middle. If it comes out clean, they’re ready. They come out really dark, so don’t be alarmed; you haven’t burned them (if you’ve followed my instructions).
Let them cool a little bit before eating. They’re especially delicious warm.
- Use dark chocolate chips or semi-sweet or milk only, rather than combining
- Add a handful of walnuts
If you’re looking for other things to do with your zukes (keep it clean), check out my zucchini and corn fritter recipe. You won’t regret it.