I grew up eating these delicious chocolate zucchini muffins. This recipe is directly from the recipe box of Eleanor. These muffins are so soft and chocolatey. Her secret ingredients of cinnamon and nutmeg are barely noticeable, just a hint of spice that enhances the cocoa.
Zucchini grows like crazy here in the summer. It is probably one of the easiest vegetables to grow. It can be used for so many things fresh, but it also freezes well. When we have way too much zucchini at one time, I just shred it, portion it 2 cups per bag, and freeze for winter treats. It can thaw on the counter and the excess water drained.
Zucchini is also full of vitamins, minerals, and antioxidants that are beneficial to bone health, muscle function, and reduced inflammation. Wow- a chocolatey treat that has nutrients! Eleanor’s recipe called for oil as an ingredient. Since we do not use basic seed oils, I substituted half butter and half applesauce. The addition of applesauce aids in a moister texture of the muffin, rather than only using butter.
This recipe makes about 2 dozen muffins. They are excellent fresh- little bean was standing by waiting for me to say they were cool enough to eat. They are good for up to 5 days at room temperature in an airtight container. These muffins can also be frozen in a sealed bag for up to 3 months.
Print Recipe
Chocolate Zucchini Muffins
Ingredients
- 2 cups Sugar
- 1/2 cup Butter, melted
- 1/2 cup Applesauce
- 3 Eggs
- 1 tsp Vanilla
- 2 cups Shredded zucchini
- 2 cups Flour
- 2/3 cups Unsweetened baking cocoa powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Sea salt
- 1 cup Chocolate chips (for topping)
Instructions
- Preheat oven to 350℉
- In a large mixing bowl, combine sugar, melted butter and applesauce.
- Stir in eggs, vanilla, and shredded zucchini.
- Add flour, cocoa powder, baking soda, cinnamon, nutmeg, and sea salt.
- Fold in all ingredients to combine without overmixing.
- Prepare muffin pans with liners.
- Scoop the batter into the muffin pans about 2/3 full.
- Add a few chocolate chips on top of each muffin.
- Bake for 20-22 minutes.
- Remove the muffin pans from oven and allow to cool for 5 minutes.
- Place the muffins on a cooling rack to finish cooling.
- These muffins can be stored at room temperature for up to 5 days.
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