double chocolate zucchini muffins

August 18, 2014

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These zucchini muffins = so good! How could anything double chocolate not be?

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Although these photos do somehow make the muffins look a little pale…in real life they look undeniably chocolatey.

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Double Chocolate Zucchini Muffins
from Kitchen Trial and Error
makes 12 regular sized muffins or 24 mini muffins

1 and 3/4 cups flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 to 1/2 cup unsweetened cocoa powder (use Dutch processed for dark chocolate flavor)
1/2 teaspoon ground cinnamon
sprinkle of nutmeg
1/2 teaspoon salt

1 cup shredded zucchini
1/2 cup milk
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1/2 cup chopped up dark chocolate

  1. Preheat oven to 400F. Line muffin cups with paper liners or grease generously and set aside.
  2. In a large bowl, whisk the dry ingredients (flour, sugar, baking powder, baking soda, cocoa, cinnamon, nutmeg, and salt) until well blended.
  3. In a medium bowl, whisk the zucchini, milk, oil, egg, and vanilla until well blended.
  4. Add the wet ingredients to the dry mixture and mix just until combined. Stir in the chocolate chips.
  5. Fill the muffin cups about 2/3 full. Bake regular sized muffins for about 20 minutes or mini muffins for about 12 minutes or until a toothpick comes out clean. Cool in the pan for a couple minutes before removing and cooling on a wire rack.

I like to use white whole wheat flour, or a mix of whole wheat and all-purpose.
Feel free to use any dairy-free milk you like!
I like using melted coconut oil instead of vegetable oil. Unsweetened applesauce also works exceptionally well, especially for zucchini bread!
Sugar is sugar, but sometimes coconut palm sugar makes it feel a little less guilty!

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