Saturday, March 7, 2009

Chocolate Zucchini Muffins

One of my favorite foods to snack on is the zucchini muffin. This traditional zucchini muffin recipe has been intensified with dark chocolate and semi-sweet mini chocolate chips. The trio of zucchini, spice and cocoa yield a flavorful treat that's not too sweet. These are perfect for breakfast with a latte or a midnight snack with a glass of cold milk.

Chocolate Zucchini Muffin Recipe
Preheat oven to 375 degrees

You will need:
2 C sugar
3 eggs
1 C oil (part olive oil, part vegetable oil)
1 Tablespoon vanilla
1/2 C sour cream
2 C grated zucchini
2-1/2 C flour
1/2 C unsweetened dark cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon cinnamon
1/2 C semi-sweet mini chocolate chips

In a medium-sized bowl, mix sugar, eggs, oil, vanilla and sour cream with a wire whisk. Sift dry ingredients in a large bowl. Once well sifted, stir in wet mixture and blend until batter is smooth. Then, fold in grated zucchini.

Drop batter into large muffin or cupcake tins with an ice cream scoop and sprinkle semi-sweet mini chocolate chips on top. Bake 15-20 minutes or until the muffins spring back when touched.

7 comments:

  1. These look fabulous! I am definitely going to try them soon, thanks for the recipe!

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  2. How many does this recipe yield?

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  3. Do you think I could leave out the cinnamon and it would still turn out ok? Chocolate muffins sound good - just not feeling the cinnamon! But I don't want to screw it up! Let me know!

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  4. this looks really good! How many muffins does it make?

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  5. It made 2 dozen regular sized muffins.

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  6. Dont waste your time baking these muffins they are very dry. They don't have much chocolate flavor either. They looked good, but like they say you can't judge a book by it's cover!

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