Zucchini Muffins with Dark Chocolate

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

Sharing is showing interest!

These wet zucchini muffins are loaded with dark chocolate and almost taste like a cupcake. Great way to sneak in some veggies.

During the summer months I can't help but come home from the farmers market with a handful of zucchini. Stacked so high on the tables, it practically screams "Take me home." I usually just roast the zucchini in the oven until it's golden brown and caramelized on the surfaces. It tastes like caramel to me. But towards the end of the summer I start looking for different ways to cook with it.

Adding zucchini to chocolate chip muffins is a great way to introduce some vegetables without your kids noticing. The zucchini flavor is mild, but has a high moisture content. Helps prevent cupcakes from drying out without adding too much fat. The grated zucchini melts into the dough as it cooks and is hardly known to be there.

I have added a little applesauce to the dough to really help reduce fat. That means we get extra chocolate, right?

And with 2 types of dark chocolate in the dough and a handful of dark chocolate chips, these cupcakes are a chocolate lover's dream.

Follow us on PINTEREST!

Zucchini Muffins with Dark Chocolate

Course: cupcakes

Cuisine: southern

Preparation time: 20 minutes.

Cook time: 20 minutes.

Total time: 40 minutes

Servings: 18

Calories: 281kcal

Author: Christin Mahrlig

Super chocolate zucchini muffins are a great way to sneak in some veggies.

  • 3 eggs
  • 1 cup of white sugar
  • 1 cup brown sugar
  • 1/2 cup of vegetable oil
  • 1/2 cup of applesauce
  • 1 1/2 teaspoons of vanilla extract
  • 4 ounces dark chocolate, cut and melt over low heat in small saucepan, stirring frequently, melted
  • 3 cups all-purpose flour
  • 1 tablespoon of dark chocolate cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 2 cups grated zucchini
  • 2/3 cup dark chocolate chips
  • Preheat oven to 350 degrees and line 18 cups of lined muffins.

  • In a large bowl, beat the eggs, sugars, oil, and applesauce until smooth. Add the vanilla extract.

  • Add melted chocolate, add slowly if still hot, and mix continuously.

  • In a medium bowl, combine flour, cocoa powder, salt, baking soda, and baking powder.

  • Add flour mixture to egg / sugar mixture and stir just until combined.

  • Add zucchini and chocolate chips.

  • Pour the dough into the muffin pans, filling just below the top of the liners. Bake for 20 to 25 minutes.

Calories: 281kcal

Disclosure: This post may contain affiliate links.

zucchini chocolate with muffins

0 Compartir