For the longest time, I thought zucchini was kind of gross. It gets so mushy when it’s cooked and it just feels…I don’t know…slimy. As I’ve gotten older, I’ve come to appreciate the flavor more, but it’s still not a vegetable I’ll go out of my way to consume. BUT. I might have to reconsider my feelings towards zucchini now that I’ve had these muffins.
They’re tender and fluffy and chocolately without being overwhelming and the best part is that you can’t even tell there’s zucchini in it! If that’s not magic, I don’t know what is.
Chocolate Zucchini Muffins (43 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 48 muffins
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp salt
- 1 cup brown sugar
- 3 eggs
- 3/4 cup vegetable oil
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/2 tsp vanilla
- 2 cups shredded zucchini, drained
- 1/2 cup mini semisweet chocolate chips
- Preheat oven to 400F.
- In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together eggs, brown sugar, oil, buttermilk, butter, and vanilla until well blended. Stir in zucchini.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in chocolate chips.
- Divide the batter evenly among muffin tins.
- Bake for 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean.
- Let cool to room temperature and store in airtight container.
These are true muffin muffins, not cupcake-without-frosting muffins. They’re light and fluffy and have the perfect amount of sweetness – just enough to satisfy your sweet tooth, but not so much to throw you into a sugar coma. The zucchini does a great job keeping them light and moist and the flavor is mild enough that you can’t taste it.
Zucchini, you’re a great supporting actor. You deserve an Oscar as much as Leo does.