Recipe: Chocolate Chip Zucchini Muffins

Hi everyone! With summer finally winding down here in Northern Michigan I am still in baking mode. The temps have been unseasonably cool and it honestly feels like fall right now. I’m hoping it warms up again and I keep hearing that it will, but for now I’m content using our garden fresh zucchini in the kitchen in various recipes.

Remember last week’s recipe for Zucchini Chocolate Chip Oatmeal Cookies? If not, you’ll definitely want to check it out. They are the perfect mixture of fresh garden zucchini, cinnamon, oatmeal and chocolate chips. The kids love them and they don’t realize they are getting a serving of veggies either! Enjoy them with a tall glass of milk or a hot cup of coffee.

This week, I made another sweet treat. I had really wanted to go more savory and do a cheesy zucchini & squash bake but my husband’s co-workers insisted on baked goods and who am I to say no? So, I dug around and tried out these yummy chocolate zucchini muffins. They are so soft and moist, they literally melt in your mouth. They are a perfect addition to a large cold glass of milk or a steaming hot cup of coffee on a cool fall morning. The kids didn’t realize there were veggies in them (again). Score! And, if you don’t want them sitting around on the kitchen counter calling your name, they are perfect for gifting to friends, neighbors or even your mailman!

Chocolate Zucchini Muffins Ingredients –

2 1/2 C. zucchini, shredded and undrained
1/2 C. cocoa powder
1/4 C. coconut oil
1 1/2 C. sugar
2 tsp. vanilla extract
1 large egg
2 C. flour
2 tsp. baking soda
1 C. mini chocolate chips

Directions –

#1. Preheat the oven to 350 degrees and grease a 12 count muffin tin with non-stick cooking spray or line with cupcake liners like I did.
#2. Combine the coconut oil, sugar, vanilla and egg mixing well.
#3. Slowly fold in the flour and baking soda and cocoa powder, mixing well.
#4. Add in the shredded zucchini, mini chocolate chips and stir to combine.
#5. Pour the batter into the greased mini muffin tins – bake for 18-20 minutes.

*Makes approximately 1 dozen mini muffins.

Do you have a favorite zucchini recipe? We would love to hear about it!