September 14, 2017

Double Chocolate Zucchini Muffins

Another awesome but overwhelming vegetable that grows like a weed is zucchini and I'm sure some of you have some at your house that you're needing to use.
These Double Chocolate Zucchini muffins are so soft and fluffy and have the BEST flavor. They aren't super heavy and don't taste as sweet as you'd expect, but that's what makes them so good!
The best part is my boys devoured them and they even overlooked the green specs. They were totally oblivious to the fact that they were eating a vegetable.
Make sure to make your family a batch before your zucchini is gone or goes bad sitting on your counter! You won't be disappointed.

Double Chocolate Zucchini Muffins
Slightly Adapted from Iowa Girl Eats
Makes 24 muffins
1/2 cup butter, softened to room temperature
1/2 cup unsweetened applesauce
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup buttermilk
2-1/2 cups all-purpose flour
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups shredded zucchini
1 cup chocolate chips

1. Preheat oven to 325 degrees F. Line a muffin tin with liners then lightly spray with nonstick spray. Set aside.
2. Beat butter, applesauce and sugar in a large mixing bowl. Add eggs and mix to combine. Add vanilla and buttermilk then mix to combine.
3. In a separate bowl stir together flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to wet ingredients in 3 batches, mixing until just combined before adding the next batch. Fold in zucchini and chocolate chips until just combined.
4. Scoop batter into liners filling 3/4 of the way full. Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in muffin tin for 3 minutes before placing on a cooling rack to cool completely.

*These can be stored in an airtight container for a few days.

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