Chocolate Zucchini Muffins
Make this recipe!
WHY MAKE THIS RECIPE?
These double chocolate zucchini muffins are the BEST, most delicious use for zucchini! Moist and tasty, they vanish quickly. Perfect for breakfast, snacks and on-the-go!
Vegetable oil Sugar Brown sugar Eggs Vanilla extract All-purpose flour Cocoa powder Baking soda Salt Cinnamon Zucchini Semi-sweet chocolate chips
Preheat oven to 350 degrees F and line two muffin tins with cupcake paper liners. Prepare the batter.
Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), and prepare the batter.
Gradually add to the butter mixture and beat on medium-low speed until just combined. Fold in the zucchini and chocolate chips.
Divide the batter between the prepared muffins cups. The batter will be thick and the cups should be 3/4 of the way full.
Bake for 20 minutes. Place them on a wire rack to cool slightly but feel free to serve warm!
Cover brownie leftovers tightly and store at room temperature for 3-4 days, or refrigerated for 6-7 days. If you want to freeze the brownies, place in a sealed container and freeze for up to 6 months.
HOW TO STORE
Muffins Filled with Chocolate and Zucchini!
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