Double Chocolate Zucchini Muffins

Get Your Chocolate Fix..
and Your Vegetables All In One Bite!

For a final goodbye to Summer, I decided to make my favorite muffin recipe. I made a few revisions to my original recipe and I think they are even better now! I know the combination of chocolate and zucchini sounds a bit suspicious, but trust me, you do not taste the zucchini at all.
The flavor is very chocolatey and the texture is soft and velvety. Very moist as well, due to the zucchini, of course! What more could you ask for in a muffin? Oh, and by the way, they're somewhat low-fat too!

Chocolate Zucchini Muffins
by Mixed Salad Annie

1-1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup dutch processed cocoa
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. fine sea salt
1/4 cup butter
1/3 cup extra light olive oil (or canola oil)
1/2 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
2 tsps. vanilla
6 oz. container "SO Delicious" Cultured Coconut Milk
2 cups grated zucchini (about 2 medium, unpeeled, do not squeeze)
1/2 cup semi-sweet chocolate chips

Preheat oven to 375º. Spray non-stick muffin tin with cooking spray or line with paper cups.

Melt the butter in a small bowl in the microwave. Stir in cocoa and heat for another 30 seconds. Set aside to cool.
Sift together flour, baking soda, baking powder and salt; set aside.

Cream together cocoa butter mixture and sugars in mixing bowl until well combined,
using electric mixer at medium speed. Beat in oil; add coconut milk, then blend in eggs and vanilla. Slowly add dry ingredients and blend until just combined. Stir in zucchini and chocolate chips with a rubber spatula. Pour batter into prepared muffin tins. If you have extra batter

Decrease oven temperature to 350º. Bake 19 - 24 minutes, turning pan halfway through. Muffins are done when toothpick inserted into center of muffins comes out clean. Cool in pan on rack for 10 minutes.

Double Chocolate Zucchini Bread

Hate Zucchini?
No problem. Have a piece, I promise
you won't taste it.

This is my favorite kind of recipe. The kind that allows you to "hide" something healthy like vegetables, in this case zucchini, in something seemingly unhealthy like a double chocolate loaf. If just the thought of zucchini with chocolate makes you shiver, fear not, you will absolutely not taste the zucchini. In fact, just forget it's even in there and enjoy a nice piece of double chocolate loaf.

You might remember the Chocolate Zucchini Muffins that I posted a while ago, well this is basically the same recipe with just a few minor changes. Sometimes it's just easier to make a loaf than muffins. By the way, you could even add some walnuts for an added crunch and a boost of omega 3!

Double Chocolate Zucchini Bread
by Mixed Salad Annie

1-1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup dutch processed cocoa
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. fine sea salt
1/3 cup tub margarine or butter
1/4 cup canola oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
2 tsps. vanilla
3/4 cup fat-free plain yogurt
2 cups grated zucchini
1/3 cup semisweet chocolate chips

Preheat oven to 350 degrees or 325 degrees for glass pans. Spray loaf pans with cooking spray and dust by sifting a tablespoon of cocoa over the pans. Shake pans to evenly cover.

Melt the margarine or butter in a small saucepan over medium heat. Stir in cocoa and heat until fragrant, stirring constantly about 1 minute. Remove from heat and set aside to cool.
Sift together flour, baking soda, baking powder and salt; set aside.

Cream together cocoa butter mixture and sugars in mixing bowl until light and fluffy,
using electric mixer at medium speed. Beat in oil; add yogurt, then blend in eggs and vanilla. Slowly add dry ingredients and blend until just combined. Stir in zucchini and chocolate chips with a rubber spatula. Pour batter into prepared pans. Bake 45-55 minutes or until toothpick inserted into center of loaf comes out clean. Cool in pans on rack for 10 minutes.

Chocolate Zucchini Muffins

Get Your Chocolate Fix..
and Your Vegetables All In One Bite!

If you have never heard of this combination before...Where have you been? It is pretty popular now, but I remember when it first showed up years ago, everyone thought it was a really strange pairing. That's until they tasted it.

I kind of got a jump start on this recipe. I know by mid-summer there will be zucchini muffins, breads and cakes all over the food blogisphere. I wasn't really trying to beat everyone to the punch, I just had some extra zucchini in the fridge and I somehow thought of these muffins. I have had and made chocolate zucchini muffins in the past but never like these.
This recipe really worked out great. The flavor is very chocolatey and the texture is soft and velvety. Very moist as well, due to the zucchini, of course!

What more could you ask for in a muffin?
Oh yeah, I almost forgot, they're somewhat low-fat too!

Chocolate Zucchini Muffins
by Mixed Salad Annie

1-1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup dutch processed cocoa
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. fine sea salt
1/3 cup tub margarine or butter
1/4 cup canola oil
1/2 cup natural granulated sugar
1/2 cup natural brown sugar, packed
2 eggs
2 tsps. vanilla
3/4 cup fat-free plain yogurt
2 cups grated zucchini
1/3 cup mini semisweet chocolate chips

Preheat oven to 350 degrees. Spray non-stick muffin tin with cooking spray.

Melt the margarine or butter in a small saucepan over medium heat. Stir in cocoa and heat until fragrant, about 1 minute. Remove from heat and set aside to cool.
Sift together flour, baking soda, baking powder and salt; set aside.

Cream together cocoa butter mixture and sugars in mixing bowl until light and fluffy,
using electric mixer at medium speed. Beat in oil; add yogurt, then blend in eggs and vanilla. Slowly add dry ingredients and blend until just combined. Stir in zucchini and mini chocolate chips with a rubber spatula. Pour batter into prepared muffin tins. Bake 19- 21 minutes or until toothpick inserted into center of muffins comes out clean. Cool in pan on rack for 10 minutes.