Wednesday, September 14, 2011

Chocolate Chocolate Chip Zucchini Muffins


1 1/4 cups whole white wheat flour
1/2 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup butter, melted
1/4 cup milk
1 tablespoon lemon juice (I didn't have any so I used more milk)
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup miniature semisweet chocolate chips


Preheat oven to 350 degrees.

In a bowl, combine flour, sugar, baking soda, cinnamon and salt.

Combine the egg, oil, milk, lemon juice and vanilla; mix well.

Stir into dry ingredients just until moistened.

Fold in zucchini, chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

I doubled the amount of zucchini and lowered the sugar so the zucchini/sugar ratio would be a little healthier. But then I meant to double to amount of chocolate chips, and ended up quadrupling it so that may have flipped my sugar/zucchini ratio back over... But it was really good! If you eat them while they're warm it's almost like they have a molten chocolate center. :)

1 comment:

  1. Thanks for posting this!! I'm suffering from zucchini overload and this was the perfect solution!! Yum! I didn't have chocolate chips so I added dark chocolate covered raisins, it was good! Thinking about adding some more "stuff" to 'em next time, I'll keep you posted :D Thanks again!