Nearly two years ago I took the plunge and attempted to bake with zucchini for the first time. The result was a chocolate zucchini cake that was loved by just about everyone who tried it (even Shane, and that’s saying something!); it was also one of the most popular recipes on this site for a while. In the oven, the zucchini became undetectable so if you didn’t know any better you would have thought you were just eating a really moist chocolate cake. When I found myself with some extra zucchini recently, I remembered that cake. I was tempted to make it again, but I was craving cupcakes and rather than convert the old recipe (which I’m sure would have worked fine, I’m just averse to making the same dessert recipe more than once), I found a new one.
This recipe is really quick to throw together so I had the batter in the oven within minutes. As it baked, I contemplated whether I’d frost my cupcakes with cream cheese frosting or chocolate buttercream. When the cupcakes came out of the oven, though, it became apparent that they were more muffin than cupcake. They weren’t as light and fluffy as I like my cupcakes to be, and they had a coarser crumb. I can’t say I was completely surprised – as I spooned the batter into the muffin pan I noticed it was quite thick, but since zucchini has so much moisture I thought maybe they’d still bake up with a fluffy texture. Lest there be any confusion, as muffins, these are terrific! If you’re not averse to eating chocolate for breakfast, they’re a perfect on the go option. If you are, consider them an afternoon snack. I liked them best warm so I recommend 10 or 15 seconds in the microwave if you’re not eating them immediately. Maybe even spread with a little bit of peanut butter – yum 🙂
Chocolate Chip Zucchini Muffins
from Gourmet, September 2009 (via Epicurious)
1 1/2 cups all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
1/2 cup vegetable oil
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1/2 lb zucchini, coarsely grated (about 1 cup)
6-oz semisweet chocolate chips
Preheat oven to 350 F. Line a muffin pan with paper liners.
In a medium bowl, whisk the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, oil, egg, and vanilla on medium speed until thick and creamy, about 2 minutes. With the mixer on low, add the flour mixture and beat just until incorporated. Use a rubber spatula to fold in the zucchini and chocolate chips.
Divide the batter evenly among the prepared liners. Bake for about 30 minutes, or until the tops spring back when lightly pressed. Transfer the pan to a wire rack and let the muffins cool for 5 minutes before removing them to the rack to cool completely.
Makes 10-12 muffins
I have heard of chocolate zucchini cakes and muffins, but I haven’t tried them out before thinking there was no way I could actually sneak the zucchini past my husband. I think it sounds like I can, so I’m very excited. 🙂
@Nicole – I’d start with the cake I linked to if you want to sneak the zucchini by him. It really is undetectable in that recipe. The taste isn’t noticeable in the muffins, but you can sort of see it in there.
UMMM… yum! So amazing. Can’t wait to try these out!
What a nice looking muffin! I have tons of zucchini to get rid of. Thanks for the recipe!
I have never baked with zucchini and after reading this post, I now need to fix that ASAP! They look so delicious.
I don’t follow any “no chocolate for breakfast” rules! These sound awesome!
Those look great! I love zucchini-based treats, and those remind me of ones they used to serve us at “tea” in college. Yes, we actually had afternoon tea once a week, and the kitchen tried to sneak veggies in things…they were so good, though!
I also have no aversion to chocolate for breakfast. These muffins were fantastic and I agree best heated for 10-15 seconds. They were moist and I loved the addition of chocolate chips
They received a big thumbs up from Jack and David so thanks for sharing them with us!
Your muffins look yummy, and I love the wrappers. =)
yesterday I read a recipe about zucchini pie and I told to my self that there is really a lot of recipe that you can make with zucchini and now I zucchini muffin…wow I will now grow zucchini in my garden =) I like your muffin
Yum! I just made a chocolate chip zucchini cake last week, and it was wonderful! These muffins look amazing… The best was I can think of to eat zucchini!
I made a chocolate zucchini cake for the first time this year, and we loved it. Thinking your idea is spot on for these as an afternoon snack!
Your muffins look great. Very promising and delicious. This is on my must make list. love your blog.
Exactly what I was looking for last week. I’ll try these next week. My husband is surprised at how good some zucchini recipes turn out despite the ‘green stuff’ in it. Thank you!!
Mmm, I am really loving this! I love Zucchini and chocolate together!
I’ve only made zucchini bread in the past, but it makes sense it would be great in a chocolate recipe too. And chocolate is good for any meal of the day in my book.