I have a garden and summertime usually brings a glut of zucchini. When I'm looking for something sweet, this is the recipe I usually pull out. It is for the chocolate lover! Chocolate in two ways make this super chocolatey. The zucchini makes the cake very moist and honestly, most people can't even tell there's any "healthy stuff" in it. The best way to eat your veggies!
I have been lax in my blogging. But I had this requested by my gym friend Diego. Enjoy.
Double Chocolate Zucchini Muffins
Makes 12
2 c. All purpose flour
1½ tsp baking powder
½ tsp salt
¼ tsp baking soda
⅔ c. white sugar
½ c. unsweetened cocoa powder (regular or dutch process)
½ c. milk
1 egg
⅔ c. plain yogurt (not fat free)
⅓ c. vegetable oil
1 tsp vanilla
1 c. packed shredded zucchini
½ c. chocolate chips
- Preheat oven to 375℉. Grease 12 cup muffin tins* or use paper liners.
- Whisk flour, baking powder, salt, baking soda in a large bowl.
- In another large sized bowl, whisk sugar, cocoa and then gradually add milk. Whisk in the egg, yogurt, oil and vanilla. Stir in zucchini and chocolate.
- Pour over dry ingredients and stir until just blended. Don't mix too much.
- Spoon into muffin pans. Bake for 22 minutes or until toothpick comes out clean. Let cool in pan on rack for 5 minutes. Transfer to rack and let cool completely.
