The wonderful secret hidden ingredient of zucchini in a chocolate muffin. With zero zucchini taste, so even better! These muffins are put together in a hurry and moist, chocolaty and delicious!
I know, I know, it's a slow year on the recipe front. I really need to do better. I keep telling myself that. Do better. Write more. Create new stuff. Then I just go back to the drawing board and make the same ol' stuff I've been making for years and years and even more years. I think this is only the 6th recipe this year so far and January is nearing an end. So, I guess, I'll just have to make a bigger effort in February. Oh wait, I still have a full day ahead of me. Miracles can happen right?
With all that being said, I have made some new dishes these past few weeks. Some of them were successful, got dressed up for photos and will be soon coming to the blog. A few others weren't so successful and let's just say you won't be seeing those here any time soon.
A few of the new recipes that are coming soon are wings (yes wings!), garlic knots, flat bread, a surprise sheet pan dinner, a new shrimp dish, a classic apple pie and a few others that I can't seem to think of off the top of my head. Yes, they are all waiting in the wings to be given some attention for me to write them up. Soon.
But while we're waiting for those recipes, today I'm coming in with these Chocolate Zucchini Muffins. And yes, I'm fully aware that nowhere on this page does it look like zucchini is used in this recipe. But it's in there, I promise.
I usually like to have some of the raw ingredients left over to use for the photography. But I used all the zucchini in the muffins and there's wasn't even the tiniest amount left over. Then I had a thought of going to the store to get one so I could use it for the photos. Crazy right? Not so crazy as it turns out. But I was too lazy to do that, so all you see here is chocolate.
One thing I am not is a photographer or a food stylist. I try my best to make the food look pretty with the best of my ability using the light at the right time of day, a few props, a pretty back drop and, of course, the food. But if we're completely honest, real food photographers and food stylist spend hours and hours setting up shoots and getting everything just so. They use all kind of fancy stuff to make sure the lighting is just perfect, and the exact size bowls, spoons and so on so the perspective looks just right on camera. Selecting the right linnens, wine glasses, candles, backdrops, salt and pepper shakers, cutting boards, and on and on it goes. You get the picture.
Me on the other hand, I have a small collection of props. Mind you, it's slowly growing and better now than when I first started out. I have one back drop. The one see here and in pretty much all my photos. I usually spend 20 - 30 minutes setting up stuff for whatever shoot I'm doing and then probably about another 20 minutes to get enough pictures to deem it passable for the blog.. And then I call it a day!
But it's all good. If you're a one person photo blog or a step-by-step in depth blog. Everyone has their own personal style and flare.
And on that note, I actually have something in the kitchen waiting for me to make it look pretty.
So, let's take a look at the muffins.
Notes about the muffins:
First of all, a little about the zucchini. In the recipe below I stated to use one large zucchini. This got me about 2 cups of grated zucchini. So, that's kind of what you are aiming for. You may need less than one or more than one, depending on the size.
As well, when baking with zucchini you really need to get as much water out of it as possible. I usually place the grated zucchini in a colander set over a bowl. Then I just push it down and squeeze out the water. I do this until I get out as much liquid as I can. Then you just discard the liquid in the bowl.
Apart from that, a super straightforward and easy recipe. There is zero taste of zucchini, so great for kids...haha!
Happy baking friends!
Chocolate Zucchini Muffins
Makes 16 / Prep time: 15 minutes / Bake time: 15 - 20 minutes
1 Cup sugar/225 grams
1/3 Cup/75 grams brown sugar
1 Cup/225 grams butter
3 Large eggs
2 Teaspoons vanilla
2 1/3/270 grams Cups flour
1/2 Cup/50 grams cocoa powder
1 Teaspoon salt
2 Teaspoons baking powder
1 Teaspoon cinnamon
1 Large zucchini, peeled, seeds removed and grated (drained)
3/4 Cups/130 grams chocolate chips
Preheat oven to 350 degrees F. Line or grease 14 muffins tins.
In a large bowl, beat the butter on high speed until smooth, about 2 minutes. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, on at a time, mixing well after each addition. Add vanilla and mix to combine.
Combine the flour, cocoa powder, salt, baking powder and cinnamon in a medium bowl and stir to combine.
Fold in the dry ingredients and stir until just combined.
Fold in the zucchini and then stir in the chocolate chips.
Evenly pour batter into the prepared muffin tins. Bake for 15 - 20 minutes or until a toothpick inserted comes out with a few crumbs.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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