Need another Chocolate Zucchini recipe? Probably not, but I just had to share these muffins. I’ve tried many, many combinations of zucchini with chocolate… and this is my absolute favorite.
Truth be told, these muffins are probably my favorite thanks to the doubled up chocolate–cocoa powder and chocolate chips–as well as the slightly indulgent, rich buttermilk. You could definitely substitute another kind of milk or use lemon juice/vinegar with milk [which I personally do most of the time] but I think using the real stuff makes these muffins creamier, tangier, and lighter than they would otherwise be.
Fortunately for me [and others who aren’t quite fans of the true taste of zucchini or other squashes]… all that chocolate along with warm spices masks the veggie component… and that same veggie component conveniently makes these muffins healthy and the perfect addition to your breakfast. Right?
- 2 eggs
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2/3 cup sugar
- 1/2 cup cocoa
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 2 cups shredded zucchini, squeezed and drained
- 1/4 cup chocolate chips
Preheat oven to 350 degrees. Line a muffin tin with 12 paper liners and set aside.
Whisk together eggs, buttermilk, and oil. Next, in a large bowl, stir together flour, sugar, cocoa, baking pwoder, cinnamon, cloves, and allspice. Fold wet ingredients into dry ingredients, then add zucchini and chocolate chips. Stir until just incorporated.
Fill each muffin liner 3/4 of the way full.
Bake for 30-35 minutes or until toothpick inserted into the center comes out clean. Cool in pan for 5-10 minutes, then remove to a wire rack to cool fully.
Time: 45 minutes [10 minutes active].
Yield: 12 muffins.