I grew some nice big zucchini this summer but I’m not a huge fan of it cooked so I have eaten it raw with ranch, stir fried in my favorite recipe (must blog about that one soon) and then I threw out some I cooked on its own because it tasted gross. I am now going to use the rest of my stash to make only these muffins, they are so good and here is a confession:

I baked 2 batches the other day, thats 48 muffins and after them being in the house for only 2 days there are 11 left. We all love them but Ben is without a doubt the main culprit. I had frozen 12 the day I made them to save for school snacks (and thought I’d freeze another 12 but then they started disappearing) but yesterday morning I had to defrost one for Ben (he got it out of the freezer and was going to eat it frozen so I microwaved it 15 seconds).

**Additional confession: I made batches 3 & 4 yesterday afternoon! So in total 96 muffins this week, I did freeze a bunch from the last 2 batches though!

Anyway I got the recipe from All Recipes.com, here is the link: Chocolate Zuccinin Muffins

Instead of listing my changes I think I changed the recipe enough that I should just write my version of it below! Each time I made them a bit different, here is what I did for the 4th batch and that was the best one.

Ingredients:

3 eggs or 3/4 cup Egg Beaters like product

1 3/4 cups white sugar (wow that is a lot but the original has 2)

1/2 cup canola oil (original has 1 cup veg oil and no applesauce)

1/2 cup applesauce (I tried 1 cup and no oil but it wasn’t as good and really stuck to wrapper)

1/3 cup unsweetened DARK cocoa powder (original isn’t dark and they don’t come out nice and dark)

1 1/2 tsp vanilla extract (I just pour some in)

2 1/2 cups grated zucchini (up from the original 2)

1 1/2 cups flour

1 1/2 cups whole wheat flour (original has 3 regular)

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 heaping tsp cinnamon (original called for 1/4 tsp each of cinn, nutmeg, cloves and cardamom)

3/4 cup mini chocolate chips

*top muffins prior to baking with 1/4 mini chocolate chips and a little brown sugar)

Directions:

1. Preheat oven to 350 degrees F. Lightly grease or line two 12 cup muffin tins with paper liners.
2. In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
3. Stir in the flour, baking soda, baking powder, salt, cinnamon, and chocolate chips. Mix until just moist.
4. Pour batter into prepared muffin tins filling exactly 24 muffins. Bake at 350 degrees F for 20 to 25 minutes. Remove from pan and let cool on a wire rack.

*The batter doesn’t rise a lot so fill them cups high, each time the batter seemed like more than 24 muffins worth but turned out to be the perfect amount. Jamie got a bit messy while she sat on the counter to help me!

Related posts:

1. Musselman’s Natural Apple Sauce donates to the National Breast Cancer Foundation. For any Musselman’s Natural Apple Sauce purchased in January 2010,...
2. Challenge Dairy…butter never looked so good (and my favorite new cookie recipe). Challenge Dairy sent me some samples of their stick...
3. New homemade marshmallows! I did a post about homemade marshmallows already but I...
4. Oh Wonder Bread…you make PB&J so yummy! YOU CAN WIN A WHOLE LOT OF IT! I buy a wide variety of bread, ranging from...

Related posts brought to you by Yet Another Related Posts Plugin.