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Hello
I love you
Won’t you tell me your name…
The name.
The name of these Double Chocolate Zucchini Muffins has been the subject of a bit of a debate between TeenSonMark and I. When I was taking these pictures, I put a zucchini in the background for one or two shots. Mark said something really wise like,
“No one is going to read a blog that talks about zucchini, Mom. Seriously, let me advise you.”
(I am not kidding….he says those words all the time!)
“If I were looking for recipes and I came across the word zucchini or any pictures of that green monster of a vegetable,
I would NOT read that blog.”
I would NOT read that blog.”
And though it pains me to loose any teenage boys that may be following this blog…..
(chuckle, snort, like there are any….)
I opted to go with the zucchini.
Call me crazy, but I think you Moms and Dads out there
might just
have a whole pile of zucchini to deal with and
might just
appreciate this treasure of a recipe.
PS…..TeenSonMark ate no less than 7 of these muffins in one day.
That was wise.
They are fabulous!
Bring on the green monster of a vegetable.
Double Chocolate Zucchini Muffins
Time: about 90 minutes
Yield: 30 muffins
Recipe from my sister in law Erin Jepsen
4 C flour
1 1/2 C sugar
1/2 C cocoa
1 t baking soda
1/2 t baking powder
3/4 t salt
1 t cinnamon
1/2 t nutmeg
1 1/2 C oil
1 1/2 C milk
3 eggs
2 t vanilla
2 C shredded zucchini
1 1/2 C semi sweet chocolate chips (the original recipe calls for only 1 C, but I added an extra 1/2 C……I can’t help myself, I’ve got a chocolate addiction, seriously.)
1. Mix the wet ingredients together in a bowl with a whisk. Add the zucchini to the wet ingredients.
2. Mix all of the dry ingredients in a separate bowl with a wooden spoon.
3. Pour the wet ingredients into the dry and stir, just until combined. Fold in the chocolate chips and you are ready for the muffin pan baby.
4. Line your muffin tin with cupcake holders and fill a bit more than 2/3 of the way full.
5. Bake at 350 for 17 minutes.
There you have it….
the green monster of a vegetable in all it’s glory.
This is SSSOOOOO YUMMY!!!!!
these were the BEST muffins i have ever made. thank you sooo much. they are going to be one of my main recipes from now on 🙂
the recipe's great!
I had one last bag of frozen shredded zucchini languishing around in the freezer and an itch to use it with chocolate. Some people are just sick. Glad you're one of them. These were great. Thanks. I'm going to try to healthify them so i don't feel guilty eating 10 million. I'll let you know how it turns out (feel free to ignore it if you think healthifying a perfectly good muffin is a sin). Thanks again.
Jeanie,
I would love to hear how the healthy version turns out! Good luck…hope they are fantastic.
~Jamie
I just made your muffins (with a few personal tweaks!) They turned out great, thanks!
https://www.ldscraftproject.com/2011/07/recipe-review-double-chocolate-zucchini-muffins/
I cannot explain how awesome these muffins turned out! Super moist and chocolate-y. They were a huge hit and I'm definitely making another batch soon!
I made these this past Sunday, and my muffins didn't look as appetizing as you photos. : (
I had coupons (bought for like .25/each) to buy Reynolds Bakes For You StayBrite Baking Cups, and used those for this baking adventure. I was impressed! The cups “fell away” from the muffins, not sticking at all. Amazing! I just posted a pic on my FB page. : )
Have you ever tried freezing these?
Michelle,
They freeze like a dream. 🙂
~Jamie
Ok, thanks! I am stocking my freezer for my next baby. Just made these, and they were moist and delicious!