Double Chocolate Zucchini Muffins

These double chocolate zucchini muffins are so moist and tender from the zucchini, with a wonderful light chocolate flavor from cocoa powder and chocolate chips. The perfect muffins to get your veggies in without even knowing!

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

I have always loved zucchini cooked in all forms.. pasta, bread, grilled. You name it and I love it! But the first time I tried adding chocolate to my zucchini muffins and bread I was hooked. Between the richness from the chocolate and the moisture from the tender zucchini these will become your new favorite way to use up all your fresh summer zucchini from your garden or your local grocery store.

WHAT INGREDIENTS ARE NEEDED

• FLOUR
• COCOA POWDER, I USED BLACK WHICH IS WHY MINE ARE SO DARK
• CINNAMON
• BAKING POWDER
• BAING SODA
• SALT
• COCONUT OIL
• BROWN SUGAR
• GRANULATED SUGAR
• EGGS
• MILK
• VANILLA
• SHREDDED ZUCCHINI
• CHOCOLATE CHIPS

HOW TO MAKE DOUBLE CHOCOLATE ZUCCHINI MUFFINS

• Preheat oven to 350 F. Line muffin tins with liners, or spray with non-stick spray and set aside.
• In a medium size bowl whisk together flour, cocoa powder, cinnamon, baking powder, baking soda and salt.
• In another medium bowl, whisk together coconut oil, brown sugar, and sugar until completely dissolved. Stir in eggs and then milk and vanilla. Add shredded zucchini and stir together.

• Add dry ingredients and mix until combined. Fold in chocolate chips.

• Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups. Top with a few additional chocolate chips.

• Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in muffin tin for about 10 minutes until they are cooled enough to take out.

SOME HELPFUL TIPS FOR MAKING THE BEST MUFFINS

SHREDDING ZUCCHINI: I like to send my zucchini through my food processor to make it extra easy, but using a cheese grater works well also. Once it has been shredded you do not need to squeeze out the liquid.

SCOOPING BATTER INTO MUFFIN TINS: I use my ¼ cup cookie scoop to evenly distribute my batter between each muffin tin. This keeps them uniform in size, and also helps keep the batter from getting all over the pan.

ROOM TEMPERATURE INGREDIENTS: You will get the best results for these muffins if you use room temperature ingredients. I like to sit my milk and eggs out about an hour before I start baking. This will help the ingredients to mix consistently better.

HOW TO STORE MUFFINS: These muffins will keep fresh in an air tight container for 2-3 days on the counter, or you can store them in the freezer and pull them out as needed.

If you're in the mood to try some other muffins you should try my Blueberry Coffee Cake Muffins.

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.