It's Amy from Little Dairy on the Prairie and my garden is in full swing and I’m loving every bite of it! Zucchini seems to be one of those veggies that I wait for all year long, then when they come I wonder what in the world I’m going to do with all of them. It’s amazing how versatile this veggie is. I’m a hard core dessert girl so it’s natural to fill all sweet things with zucchini and call it healthy because they have veggies in them!
First of all, grate some zucchini. I leave the peels on because I think they are pretty and no one knows whether you peeled them or not once the muffins are baked.
Mix the wet ingredients together.
Mix the dry ingredients in a separate bowl or sifter. Add them to the wet ingredients and mix only until combined.
The muffin batter will be stiff and dry at this point.
Don’t worry because once you add the zucchini it will be just fine. Zucchini is mostly made up of water anyway. Mix gently only until combined. You don’t want to overmix because it will wring the zucchini out and make the batter too moist.
Lastly, add some chocolate chips because it seems like the right thing to do! Let’s face it, it always seems like the right thing to do!
Fill the greased muffin tins 2/3 of the way full. I use an ice cream scoop and it works great. Sprinkle additional chocolate chips on top if desired.
Bake at 350 degrees for 20-25 minutes.
Let cool in muffin tins for about 10 minutes. Remove to a wire rack to finish cooling.
One of my favorite things about these muffins is how well they freeze. I make several batches during the summer so I always have muffins on hand. They make a perfect breakfast for those mornings when you know you are going to need some chocolate!
Chocolate Zucchini Muffins
- 2 eggs
- ½ c. oil
- 2 c. sugar
- 2 tsp. vanilla
- 2 ½ c. grated zucchini
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 ½ c. flour
- ½ c. cocoa
- 2 c. chocolate chips divided
Preheat oven to 350 degrees. Combine eggs, oil, sugar, and vanilla.
In a separate bowl, or sifter, combine salt, cinnamon, soda, baking powder, flour, and cocoa.
Add dry ingrients to wet ingredients and mix. Batter will be dry and crumbly.
Add grated zucchini and mix again, only until combined.
Add 1 ½ cups chocoalte chips. Stir to incorporate.
Grease or line muffin tins with paper liners. Fill muffin tins 2/3 full. Sprinkle remaining chocolate chips on top of muffins.
Bake for 20-25 minutes. Let sit in muffin tins for 10 minutes after baking. Remove to wire rack to finish cooling. Store in an air tight container or freeze for later.
If you are looking for other yummy ways to use up your plentiful zucchini harvest check these out!
Best Ever Grilled Zucchini Packets, Zucchini Breakfast Cookies, Zucchini Parmesan Meatballs in Creamy Tomato Sauce
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These were really good. My kids had no idea there was zucchini in there. And I have some super fussy eaters. Thank you for this yummy recipe with hidden nutrition. I'm from Australia and will probably cut back on the sugar a little. I think our cocoa is sweeter here or you guys just have a super sweet tooth.
I'm always looking for a quick breakfast! I'm not a morning person but feel guilty sending the hubby out the door without breakfast. This might be the solution!
I seriously have 3 gallon zip lock bags of these in my freezer to help me with early morning breakfasts for school!! YUMMY!!!
Oh yummy!! These look amazing!