Not a fan of zucchini or not sure what to make with it? Make these! You’ll never guess that zucchini is used in this recipe. Once you eat one, you won’t be able stop.
Ingredients
- 1 1/2 cup white sugar
- 1/4 cup coconut sugar can sub in brown sugar
- 3/4 cup canola oil or any neutral oil
- 2 flax seed eggs 2 Tbs ground flax seed + 6 Tbs water
- 2 tsp pure vanilla extract
- 2 1/2 cup all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1 tsp Salt
- 1 tsp baking soda
- 1/2 tsp Cinnamon
- 1/4 tsp baking powder
- 1/4 tsp espresso powder optional
- 2 cups shredded zucchini
- 1/2 cup chocolate chips
Servings: muffins
Instructions
- Preheat oven to 350 degrees. Prep your muffin tin and line with cupcake liners or spray muffin tin with non-stick spray.
- Using a large bowl, combine sugars, oil, flax eggs, and vanilla extract until everything is combined. Next, in a smaller bowl, add the flour, cocoa powder, salt, baking soda, cinnamon, espresso powder (optional), and baking powder. Mix well.
- Slowly add the dry ingredients to the wet in batches. Do not over mix. Stir in the zucchini and if desired, the chocolate chips. If you're not using the chocolate chips now, wait until they're poured into the muffin tins.
- Pour about 1/3 cup of batter into the prepared muffin tin. Top with chocolate chips. Bake for 30-40 minutes or until the center of the muffins spring back (or you can check with a toothpick).
- Allow muffins to cool in the muffin tins for 5 minutes before removing it to a wire rack. Serve warm or store in airtight container up to 3-4 days.
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Jill says
Will cream of tartar work as a substitute for baking soda in this recipe? Please let me know soon, I’ve already started mixing the wet ingredients.
UPDATE: The muffins turned out damp and sunken in the middle. It’s like they never set properly. Might want to warn others not to use cream of tartar as a substitute.
Anonymous says
These look delicious! Do you deliver in SLO?
Marcus says
I’m not a fan of zuccini but I’ll definitely give these a try!