31 Jul Double Chocolate Zucchini Muffins
Double Chocolate Zucchini Muffins
From the kitchen of Chef Melissa Velez, visit www.chefmelvel.com
- 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 (vanilla bean paste-makes ALL the difference!)
- 2 1/2
cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (I used Hershey’s, you can also use a dark chocolate cocoa powder)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups grated zucchini, slightly drained
- 1 bag semi sweet chocolate chips (also can use dark/milk/white chocolate!
Preheat oven to 350°F, convection bake. Spray muffin pan well with nonstick cooking spray or line with paper liners (easy clean up!) Grate zucchini and squeeze out some liquid into a fine strainer over a bowl. You don’t need to squeeze out every last drop- the liquid from the squash will make the cake nice and moist but too much liquid and the cake won’t set (read: soggy mess).In a large bowl (a mixer will make life much easier, hand or stand), beat together the sugars, oil, eggs, and vanilla until thoroughly combined.In a separate bowl, whisk together the flour, cocoa powder, salt, & baking soda (I like to whisk instead of sift, less mess!)Fold the dry ingredients into the wet sugar mixture with a rubber spatula and mix until combined. I like to add the chocolate chips and zucchini before thoroughly combined as the chips help break up any dry lumps and the zucchini is more evenly distributed. Be careful not to OVER MIX as this will result in a dense cake.Using a large cookie scoop, distribute batter evenly into muffin cups ( about 3/4 of the way, do not fill to top as muffins rise slightly). If desired, sprinkle some chocolate chips on top.Bake in preheated oven for 18-22 minutes, until cake is set and toothpick comes out clean from batter (there may be some melted chocolate, but our priority is that the batter has set).
Enjoy and share the love!