A chocolate chip zucchini muffin is rich, flavorful and oh so delicious. Just ask my children who gobbled them right up. Of course I left out the fact that there is zucchini in them.. why ruin a good thing? Right?
I’ve been hiding zucchini in anything and everything I can. Spaghetti sauce, chili, taco meat.. The kids (and husband) have no idea, and I feel like they are getting a little bit more nutrition. Of course these chocolate zucchini muffins are not the ‘healthiest’ but everything in moderation.
Grab one of these muffins for breakfast, pack them in your child’s school lunch, or enjoy as a midnight sweet treat.
See below on how to make these chocolate zucchini muffins.
Chocolate Chip Zucchini Muffin
What you will need:
- 1 1/2 cups all purpose flour; sifted
- 1/2 cup good quality cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- pinch of salt
- 2 large eggs
- 1 cup sugar
- 1/2 cup 2% milk
- 1/4 cup canola oil
- 1 cup grated zucchini; liquid squeezed out
- 1/2 cup dark chocolate chips
 |
 |
 |
 |
|
|
Directions
Preheat your oven to 375 degrees F and line a couple of muffin tins (approx. 18) with liners. Set aside.
Grab a large bowl and add sifted flour, cocoa powder, baking soda & powder as well as the cinnamon and salt. Stir to combine.
In a smaller bowl beat together the eggs, sugar, milk and oil. Once combined, add in the dry ingredients and stir again to mix everything together.
Mix in the grated (and squeezed) zucchini and chocolate chips. Make sure everything is incorporated.
Fill each muffin tin 3/4 full and bake in the middle rack for approx. 25 minutes. Test with a toothpick, when it comes out clean they are done.
Remove from pan once cooked and cool. Store in an airtight container for up to a week.
Enjoy!
- 1 1/2 cups all purpose flour; sifted
- 1/2 cup good quality cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- pinch of salt
- 2 large eggs
- 1 cup sugar
- 1/2 cup 2% milk
- 1/4 cup canola oil
- 1 cup grated zucchini; liquid squeezed out
- 1/2 cup dark chocolate chips
- Preheat your oven to 375 degrees F and line a couple of muffin tins (approx. 18) with liners. Set aside.
- Grab a large bowl and add sifted flour, cocoa powder, baking soda & powder as well as the cinnamon and salt. Stir to combine.
- In a smaller bowl beat together the eggs, sugar, milk and oil. Once combined, add in the dry ingredients and stir again to mix everything together.
- Mix in the grated (and squeezed) zucchini and chocolate chips. Make sure everything is incorporated.
- Fill each muffin tin 3/4 full and bake in the middle rack for approx. 25 minutes. Test with a toothpick, when it comes out clean they are done.
- Remove from pan once cooked and cool. Store in an airtight container for up to a week.
The post Chocolate Chip Zucchini Muffin appeared first on TOTS Family DIY, Recipes, Autism, Kids.
