Double Chocolate Zucchini Muffins

“This is my adaptation/combination of several different zucchini muffin recipes. It's flexible and invites substitutions - yellow squash for the zucchini, different proportions of white and whole wheat flour, stir in walnuts instead of the chocolate chips, etc. etc. Make it your own!”
READY IN:
40mins
SERVES:
24
YIELD:
24 muffins
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Stir together whole wheat flour, white flour, cocoa, salt, baking soda, baking powder, and ground flax.
  2. In a separate bowl, cream together butter, oil, and sugar.
  3. Add the eggs and soured milk to the creamed butter/sugar mixture.
  4. Fold liquid ingredients into the flour mixture.
  5. When flour mixture is becoming moistened, fold in shredded zucchini and chocolate chips.
  6. Pour into greased muffin tin.
  7. Bake for 18-20 minutes in a 350 degree preheated oven. Let cool briefly in pan, then remove muffins to wire rack to cool completely. These freeze wonderfully, just pack into a sealable plastic bag when room temperature and place in freezer.

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