I grew up eating these incredible chocolate zucchini muffins. These muffins are delightfully soft and chocolatey.
This cherished recipe for chocolate zucchini muffins is one of the many recipes directly from the recipe box of Eleanor- the inspiration of Traditions of Eleanor Francis: Inspiration for Future Generations – Eleanor Francis Traditions. Her secret ingredients of cinnamon and nutmeg are barely noticeable, just a hint of spice that enhances the cocoa.
There is a small substitution to the original recipe. Eleanor’s recipe called for oil as an ingredient. Instead of oil, I’ve opted for a mix of half butter and half applesauce as a replacement. This clever substitution not only eliminates highly processed oils but also ensures that the muffins remain wonderfully moist, thanks to the applesauce’s natural texture.
Why add Zucchini to chocolate muffins?
Well, zucchini thrives abundantly in the summer, making it a simple to grow. Also, it’s incredibly versatile—perfect for fresh dishes or easily frozen for later use. When my garden produces an overflow of zucchini, I simply shred it, portion it into 2-cup bags, and freeze it for delightful winter treats. Thawing is simple; just let it sit out and drain the extra moisture.
It’s all about the moisture and tenderness! In addition, zucchini has a neutral flavor, so it doesn’t change the flavor of the chocolate muffins when it is added to the batter. Lots of zucchini left in your summer garden? Bake with them | KCRW
Zucchini is also a healthy vegetable. It is also full of vitamins, minerals, and antioxidants that are beneficial to bone health, muscle function, and reduced inflammation. Adding zucchini to chocolate zucchini muffins is an easy way to use vegetables and add nutrients.
Chocolate Zucchini Muffins Preparation, Servings, and Storage
Chocolate zucchini muffins are a quick, easy breakfast or snack to prepare. It takes about 25 minutes from start to finish. This recipe makes about two dozen muffins.
These muffins are irresistible fresh out of the oven- Little Bean was standing by with eager eyes waiting for me to say they were cool enough to eat. They can be stored for up to five days at room temperature in an airtight container. Another option is to freeze them for longer storage. Chocolate zucchini muffins can also be frozen in a sealed bag for up to 3 months. To thaw from frozen, simply remove from the freezer and allow them to thaw at room temperature for about one hour.
Chocolate Zucchini Muffins
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Equipment
Ingredients
- 2 cups Sugar
- 1/2 cup Butter, melted
- 1/2 cup Applesauce
- 3 Eggs
- 1 tsp Vanilla extract
- 2 cups Shredded zucchini
- 2 cups Flour
- 2/3 cups 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 the oven to 350℉
- In a large mixing bowl, combine the sugar, melted butter and applesauce.
- Stir in the eggs, vanilla, and shredded zucchini.
- Add the flour, cocoa powder, baking soda, cinnamon, nutmeg, and sea salt.
- Fold in all ingredients to combine without overmixing.
- Prepare the 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.
Nutrition
