There are lots and lots of versions of chocolate zucchini muffins out there. After all, it is a very yummy way to use up a vegetable we often have an overabundance of. I myself have about 4 different versions in my recipe box. They all have little notes and comments scratched on them with modifications. Over the years, all but one recipe have been eliminated. It has a big comment in red pen in the top corner of the recipe card that says "use this one!". I have no idea where the original recipe came from, but it has had so many changes made to it over the years, that I doubt it resembles the original anymore anyway.
This version is moist and chocolaty with the goodness of applesauce instead of oil and whole wheat flour. It's always a good idea to double this recipe. It's not like you don't have enough zucchini, right? A double batch of this just barely fits into my Kitchen Aid mixer, so make sure you go slow after adding the final ingredients and you won't make a big mess.
If you have vegetable adverse kids, feel free to just call these chocolate muffins. They will have no idea that they are (relatively) healthy for them :)
Ingredients
1 1/4 cups sugar
1/2 cup softened butter
1/4 cup apple sauce, preferably homemade (see my recipe here)
1 tsp vanilla
2 eggs
1 1/4 cup all purpose flour
1 1/4 cup whole wheat flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 cup sour milk (or 1/2 tsp lemon juice mixed with enough milk to make 1/2 cup, stirred and left to sit for 10 minutes)
2 cups shredded zucchini
1/2 - 1 cup semi-sweet chocolate chips
1/2 cup chopped nuts, optional
Directions
Preheat oven to 350 F.
Combine sugar and butter in a stand mixer. Beat until light and fluffy.
Add oil, vanilla and eggs. Beat well.
Combine flour, cocoa powder and baking soda in medium bowl. Add half of these dry ingredients to mixer and combine. Add half of sour milk and mix again. Repeat with remaining dry ingredients and sour milk. Ensure mixture is well blended.
Add zucchini, chocolate chips and nuts, if using. Mix just until incorporated.
Scoop into individual parchment or paper muffin cups in a muffin tin. Bake approximately 23 minutes or until a toothpick inserted in the centre comes out clean (make sure you don't hit a chocolate chip!).
Alternatively, scoop batter into a lightly greased loaf pan and bake approximately 45 minutes until toothpick comes out clean.
Makes 22 muffins or 1 loaf.
