These chocolate zucchini muffins are delicious and easy to make. They have a wonderfully moist chocolate crumb hugging little bittersweet chocolate chunks that take this dessert to another level.
I have been a fan of Laura, from Laura in the kitchen, for so long. She’s awesome, and her videos are really fun to watch, every recipe is loaded with such care, passion, and love for food and for the people who she serves.
When Ricardo and I were dating many of our date nights consisted of making sweets while we get to know each other. I have really good memories of us eating and laughing.
In one of those dates, we made Laura’s Chocolate Zucchini Bread Recipe, and we were thrilled! It was amazing! I have made this recipe 7, maybe 8 times since then. Ricardo loves it, I love it, and today I want to share with you a slight variation of this a recipe that is not only delicious, it’s also healthy!
The chocolate gives us a warm feeling and pleasure. Ricardo says he feels in peace when he eats chocolate, like everything it’s going to be alright. So it’s peeeerfect when you are feeling a little down, just like our Chocolate Chip Cookies!
Don’t be afraid of these Chocolate Zucchini Muffins:
- They don’t taste like vegetables at all!
- The zucchini and oil give them their moist interior and their lack of crust (soft and yummy!).
- It’s so good for satisfies night chocolate cravings!
- They are also easy; we shred the zucchini without even peeling it. And if you want, you can use a food processor.
- The original recipe calls for instant espresso powder, for time to time we add a tablespoon of hot dark coffee, to give a little something extra because instant espresso powder is difficult to find where we live.
A little remember of the rules you need to follow to ensure the Chocolate Zucchini Muffins to be made perfectly:
- Have all ingredients properly weighed or measured before beginning, and at room temperature.
- Fold the dry ingredients gently into the wet, mixing just until you no longer see any streaks of flour. (Do not mix too much. Excessive whisking after adding the flour causes dense, dry and not growing cakes)
- Pour the batter into the prepared tray to almost reach the top of each space. That will give them the shape of a mushroom.
I have the urge to keep trying good-looking desserts with vegetables. What do you think of a beet cake?
Are you hungry for more? Be sure to subscribe to our Newsletter to receive very delicious content straight to your inbox.
Chocolate Explosion: Chocolate Zucchini Muffins
These muffins are delicious and easy to make. They have a wonderfully moist chocolate crumb hugging little bittersweet chocolate chunks that take this dessert to the next level.
- 1 Cup All-Purpose Flour
- 1/2 Cup Cocoa Powder Unsweetened
- 1/2 tsp Salt
- 1/2 Tsp Baking Soda
- 1 Tsp Baking Powder
- 2 Eggs
- 1/2 Cup Vegetable Oil
- 1 Cup Sugar
- 1 Cup Zucchini Shredded
- 2 Tsp Vanilla Extract
- 1/2 Cup Bittersweet Chocolate Chunks
Preheat the oven to 350 degrees
Prepare with oil and flour a 12 muffin pan, set aside.
In a small bowl stir together the flour, cocoa powder, baking powder, baking soda, set aside.
In a large bowl whisk together the sugar, salt, and eggs for about 2 minutes, add the vanilla, vegetable oil and zucchini and mix until combined.
Add in the dry ingredients and fold everything in together just until combined, pour the batter in your prepared muffin tray and bake for about 20 – 22 minutes or until fully cooked through.
Allow it to cool before serving.
This recipe is originally from Laura (Laura in the kitchen) in the form of a Chocolate Zucchini Bread Recipe.
I doesn't add the espresso powder or the cinnamon an made the recipe in the form of muffins.
Grayse, Ricardo & Opera