When Zucchini Met Chocolate Muffins | Kraft in the Kitchen

When Zucchini Met Chocolate Muffins

Zucchini has been a longtime favorite veggie of mine, but until recently, I never dabbled with adding it to my baked treats. But I came across more than one recipe for zucchini bread lately and I’m all for getting in a little green wherever possible, so this proved a worthwhile kitchen experiment! The shredded zucchini was almost undetectable thanks to the dark cocoa powder and semi-sweet chocolate, though it added a perfectly moist texture to these Double Chocolate Zucchini Muffins.

When mixing up the batter for these beautiful zucchini muffins, I was initially worried it would be too thick to yield an airy, fluffy muffin. Thankfully, I was wrong! This yummy batch puffed up in their muffin cups and rose beyond my expectations. Each muffin was full of rich, chocolaty goodness while still having a very light, cake-like texture. Let’s just say, I got the seal of approval from more than one eager taste-tester!

Better than a recipe for zucchini bread: Double Chocolate Zucchini Muffins in pan

I like to use an unsweetened dark cocoa powder for many of my baked treats, especially these muffins, since the semi-sweet chocolate provides plenty of sweetness. Grab the best one you can find, it truly takes cocoa treats (and drinks) to the next level!

To make your own double chocolate zucchini muffins, the steps are simple! In a large bowl, whip up a mixture of sugar, oil, vanilla and eggs. Blend it thoroughly with an electric mixer, until all of your ingredients are smooth and creamy. In a separate bowl, combine the dry ingredients and whisk them well. Then pour your dry ingredients into your wet sugar-oil mixture, and stir together until all of the ingredients are happily married (aww).

Now comes the fun part! Shred your zucchini onto a cutting board or plate (no need to peel it first), and gently pat it dry with some paper towels to remove excess water. Plop the pulp into your bowl. Roughly chop up your chocolate squares into small pieces, and toss those in, too. Give it all a good stir to incorporate the zucchini and chocolate, and don’t lick the spoon—it will be tempting!

With a big cookie scoop, add about 2-3 tablespoons worth of batter into your lined muffin cups. Bake for about 20 minutes, and you’re done! What you’re left with are gorgeously gooey, plump chocolate muffins that are begging to be yours for breakfast (or snack or dessert…).

Better than a recipe for zucchini bread: Double Chocolate Zucchini Muffins in basket

Bake a batch today to share this special treat with family and friends. They will never guess that these heavenly chocolate treats contain a fresh summer veggie!

There are so many options for using fresh summer zucchini, and they certainly don’t stop with savory! I think next time, I will try adding it to cornbread, cake, a citrusy lemon bread, or sweet banana bread. Definitively at the top of my to-try list!

1 Comment

  1. Author Image

    wow, from where you bring these kinds of ideas. by only they are looking so delicious. don’t know after cooking, how much they would be tasty.you have given me a cooking goal. I will definitely try it on my holidays. recipes are also so simple. hence, at least single try is compulsory. keep going and always post these kinds of blogs.

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