Recipe Link
Ingredients
3 eggs
1 cup canola oil
2 cups granulated sugar
1 Tablespoon vanilla extract
2 cups zucchini, peeled and shredded (about 1 medium)
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 teaspoon ground cayenne pepper (optional)
1 1/2 cups chocolate chips (approximately)
Directions
1. Preheat oven to 350 degrees F.
2. In a mixing bowl, beat eggs, oil, sugar and vanilla.
3. Stir in shredded zucchini
4. In separate bowl combine dry ingredients; Add to zucchini mixture and mix well.
5. Stir in chocolate chips
6. Scoop batter into paper lined muffin pans. Fill about 2/3 full.
7. Bake about 20 minutes or until toothpick inserted comes out clean and top springs back when lightly pushed.
Makes about 24 muffins
Notes: If the chocolate chips keep sinking to the bottom, try sprinkling them on top of each muffin before baking, instead of stirring them into the whole mixture.
Try with the cayenne pepper for a little "kick".
Extra muffins freeze well, just pull out and warm in the microwave
Adapted from www.food.com
The Results...
These were great muffins! I would say they were more like chocolate cupcakes. My oldest daughter said, "This is the best way to eat your veggies." She doesn't like zucchini, but it tasted delicious hidden inside these chocolate muffins.
My son made two double batches of these muffins. We put all the extra muffins in the freezer and have been enjoying them for breakfast. All they need is a quick zap in the microwave and we have warm, chocolatey muffins again! He added some cayenne to his second batch. I wasn't sure about that idea, but they kinda grew on me. They still taste great and have just a little kick. He came up with the idea because he likes spicy dark chocolate bars.
Ingredients
3 eggs
1 cup canola oil
2 cups granulated sugar
1 Tablespoon vanilla extract
2 cups zucchini, peeled and shredded (about 1 medium)
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 teaspoon ground cayenne pepper (optional)
1 1/2 cups chocolate chips (approximately)
Directions
1. Preheat oven to 350 degrees F.
2. In a mixing bowl, beat eggs, oil, sugar and vanilla.
3. Stir in shredded zucchini
4. In separate bowl combine dry ingredients; Add to zucchini mixture and mix well.
5. Stir in chocolate chips
6. Scoop batter into paper lined muffin pans. Fill about 2/3 full.
7. Bake about 20 minutes or until toothpick inserted comes out clean and top springs back when lightly pushed.
Makes about 24 muffins
Notes: If the chocolate chips keep sinking to the bottom, try sprinkling them on top of each muffin before baking, instead of stirring them into the whole mixture.
Try with the cayenne pepper for a little "kick".
Extra muffins freeze well, just pull out and warm in the microwave
Adapted from www.food.com
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| The zucchini was shredded in the food processor |
 |
| Used an ice cream scoop to get the batter in the muffin tins |
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| Fresh from the oven! |
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| Delicious! Haha, I just noticed the dog and his "can I have some" look on his face. |
These were great muffins! I would say they were more like chocolate cupcakes. My oldest daughter said, "This is the best way to eat your veggies." She doesn't like zucchini, but it tasted delicious hidden inside these chocolate muffins.
My son made two double batches of these muffins. We put all the extra muffins in the freezer and have been enjoying them for breakfast. All they need is a quick zap in the microwave and we have warm, chocolatey muffins again! He added some cayenne to his second batch. I wasn't sure about that idea, but they kinda grew on me. They still taste great and have just a little kick. He came up with the idea because he likes spicy dark chocolate bars.
Enjoy!
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