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.
STEP 1
Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), and prepare the batter.
STEP 2
STEP 3
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.
STEP 4
Bake for 20 minutes. Place them on a wire rack to cool slightly but feel free to serve warm!
STEP 5
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.