June 4, 2017

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Double Chocolate Zucchini Muffin #Recipe

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We love to grow zucchini every year and use it in various recipes. If we have a great harvest, then I shred and freeze bags based on measurements to make our favorite recipes throughout the year. Whether you grow your own, purchase them at a store or farmer's market in no time at all you can have some delicious muffins for a snack or breakfast!

Ingredients:

  • 1 1/2 cup granulated sugar 
  • 1/2 cup packed light brown sugar 
  • 1 cup vegetable oil 
  • 3 large eggs 
  • 2 teaspoons pure vanilla extract 
  • 2 1/2 cups all-purpose flour 
  • 1/2 cup unsweetened cocoa powder 
  • 1 teaspoon salt 
  • 1 teaspoon baking soda 
  • 1 1/2 teaspoon ground cinnamon 
  • 2 cups finely grated zucchini, slightly drained 
  • 1 1/2 cup semisweet chocolate chips or milk chocolate chips

Directions:

  1. Preheat oven to 350°F. Line muffin pan with paper liners.
      
  2. In your Kitchen Aid Mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
  3. In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
  4. Gradually add the dry ingredients into the sugar mixture and mix until well combined.
  5. Mix in zucchini until it is evenly distributed into the batter.
       
  6. Slowly add the  chocolate chips (I actually used chocolate chips mixed up with chocolate chunks from left over holiday bunnies from Easter that I froze)
  7. Fill paper liners about 2/3 full.
  8. Bake in preheated oven for 18-25 minutes or until a tester comes out clean.
Mine made about 24 - 30 muffins depending on how full you fill the liners