Whole wheat DOUBLE
CHOCOLATE ZUCCHINI MUFFINS
YIELD: 12-16 MUFFINS
INGREDIENTS
·
3/4 cup (5.5 ounces) granulated sugar
·
1/2 cup buttermilk (or half milk/half sour cream)
·
1/4 cup neutral-flavored oil or melted butter
·
2 large eggs
·
1 teaspoon vanilla extract
·
1 cup (5 ounces) whole wheat flour
·
1/2 cup (1.5 ounces) unsweetened cocoa powder
·
1 teaspoon baking soda
·
1/2 teaspoon salt
·
1/4 teaspoon baking powder
·
1 1/2 cups (10 ounces) shredded zucchini
·
1 1/2 cups (9 ounces) chocolate chips
INSTRUCTIONS
1. Preheat the
oven to 350 degrees F. (If using dark coated muffin tins, preheat to 325
degrees F.) Add liners to 12-cup muffin tin or spray muffin cups with nonstick
cooking spray. Set aside.
2. In a large
bowl, whisk together the granulated sugar, buttermilk (or sour cream/milk), oil
or butter, eggs, and vanilla until well-combined. Add the flour, cocoa powder,
baking soda, salt, and baking powder. Stir until just combined and a few dry
streaks remain.
3. Lightly
squeeze zucchini over the sink by handfuls to wring out excess water. Add to
the bowl with the chocolate chips. Stir until the zucchini and chocolate chips
are evenly mixed (but try not to over mix or the muffins might be dense instead
of light and fluffy).
4. Portion the
batter evenly into the muffin tin, filling the cups about 2/3 full. Depending
on the size of the muffin tin, you may need to bake a second batch (the recipe
makes between 12-16 muffins).
5. Bake for
17-19 minutes until the tops spring back lightly to the touch. Let the muffins
cool for 2-3 minutes in the pan before removing them to a wire rack to cool
completely.
Cocoa Powder: I've
also made these with Dutch-process cocoa. They are darker and slightly richer
in chocolate flavor. If doing so, swap the baking soda and baking powder
amounts (1/4 teaspoon of baking soda, 1 teaspoon of baking powder).
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