Double Chocolate Zucchini Muffins

Our harvest is almost complete, from our two small raised gardens in our yard, and we’re already planning for next year and adding more. It’s so satisfying to grow your own garden vegetables, and frustrating at the same time when things don’t grow as you’d hoped! Container/raised gardening is a learning curve, but a fun one for the family at that.

This year we planted zucchini and squash, and while the squash provided several lovely summer treats, my zucchini were finicky and I didn’t get very many at all! Still, I took advantage of what we grew and make some of my favorite recipes including this one for double chocolate zucchini muffins. I’ve actually adjusted the chocolate down from the original recipe years ago!

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup vegetable oil
• 3/4 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups packed shredded zucchini
• 1/2 cup semisweet chocolate chips, divided

Directions:

Preheat your oven to 350°F. Grease a 12 cup muffin tin and set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth.

Stir the dry ingredients into the wet ingredients, don’t over-mix. Stir in the shredded zucchini until just combined. Stir in half of the chocolate chips.

Pour batter into prepared muffin tin. Sprinkle the remaining 1/2 of chocolate chips over the top of the muffins. Bake for 20-23 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean (the chocolate chips may show up on the toothpick!)

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