You know that abundant vegetable that everyone always has too much of? Yep – zucchini. If you grow it, it’s like you don’t have enough friends to give it to. It’s littered over your counters and kitchen table. You’re trying to figure out how you can possibly make one more thing out of it.
Here – make this. Chocolate Zucchini Muffins. I did an experiment with two different recipes recently. I wanted to see if my kids could tell the difference between a low-carb, sugar-free muffin and one that was made with white flour and brown sugar. That was basically the only difference.And while I’d like to say they couldn’t tell the difference, they could. It’s harder to make baked goods that taste similar to traditional white flour. And while there’s a place for baking gluten free (my oldest has Celiac disease, so I know a thing or two about gluten free!), sometimes you just have to bite the bullet and make the treat with traditional ingredients.
I tweaked a recipe and used dark brown sugar and added a bit of espresso powder. They baked up very nicely. I plan to freeze half of them to pull out at a later date. I love foods that are easy to make in bulk and ready in a pinch!Print
Chocolate and Zucchini Muffins
- 2 large eggs
- 1/3 cup honey
- 1/2 cup vegetable oil
- 1/2 cup|3.5 ounces dark brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 2/3 cups|8 ounces all purpose flour
- 1/3 cup Dutch process cocoa
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon espresso powder
- 1 cup chocolate chips
- 2 cups grated zucchini
- Adjust rack to middle position and preheat oven to 350 degrees.
- In a medium bowl combine flour, cocoa, baking soda, baking powder, salt, and espresso powder.
- In a the bowl of a stand mixer fitted with the paddle attachment, mix the eggs, honey, oil, brown sugar, and vanilla until smooth.
- Add dry ingredients, beating on low, until incorporated.
- Stir in chocolate chips and zucchini until just combined.
- Line a muffin tin with grease proof liners.
- Fill with approximately 4 tablespoons of batter (I used a Pampered Chef large cookie scoop)
- Bake 20-22 minutes, until a toothpick comes out clean.
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