Chocolate Zucchini Muffins are a tasty treat to make with the summer bumper crop of zucchini.
August = zucchini season.
At the beginning of zucchini season, I’m all over this simple but tasty Grilled Zucchini. We then move on to more using zucchini in more inventive ways, like in these Zucchini Feta Fritters. I almost always make a couple loaves of Zucchini Bread with Craisins at one time to throw in the freezer for the middle of winter. But then the family gets zucchinied (is that a word?) out, and I need to get creative with our zucchini intake.
That is where the Chocolate Zucchini Muffins come into play. Zucchini is totally the star of these muffins. It’s the perfect ingredient to avoid a dry muffin, and we all know, there isn’t anything worse than a dry muffin. And no, I’m not proclaiming that these are healthy for you because they have zucchini in them. But… I will say, that since they DO have zucchini in them, they are healthier than a regular muffin. Get my drift?
Another great thing about these Chocolate Zucchini Muffins? They freeze well and are super easy to make. The hardest part is grating the zucchini, so that is telling you what a snap they are to prepare. I like to bake several batches now, pop them in the freezer and pull them out to serve at brunch later this fall. No one can tell they aren’t fresh out of the oven, and any work I can have done ahead of time makes hosting brunch even easier.
Want a brunch that is simple, flavorful and a little bit off the beaten path from your traditional egg bake? Start with the zucchini muffins and add a Mushroom and Goat Cheese Frittata, an easy arugula salad, and some Mexican Mimosas. Your guests will think you got up at the crack of dawn to bake, but you will know the truth. Don’t worry, your secret is safe with me, especially when said secret involves muffins.
- 1 1/2 cups sugar
- 2/3 cup canola oil
- 2 1/2 teaspoons vanilla
- 3 large eggs
- 1/2 cup Greek yogurt
- 2 1/2 cups shredded zucchini
- 2 1/2 cups flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi sweet chocolate chips
- Preheat oven to 375 degrees. Place muffin liners in muffin pan and set aside.
- Mix sugar, oil and vanilla together in a large bowl. Add eggs one at a time, whisking well between each addition. Whisk in Greek yogurt. Stir in zucchini.
- In a small bowl, add flour, cocoa, baking soda and salt. Stir together.
- Add flour mixture to wet ingredients and stir to combine. Stir in chocolate chips. Use an ice cream scoop to fill muffin liners. Bake for 15-17 minutes or until toothpick inserted in center of muffins comes out clean.
These muffins freeze well.
Amount Per Serving: Calories: 277Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 239mgCarbohydrates: 39gFiber: 2gSugar: 23gProtein: 5g