Triple Chocolate Zucchini Recipe
Saturday, August 18, 2018
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Triple Chocolate Zucchini Recipe
The muffins are easy to make and you don’t need a mixer. They’re extremely soft, tender, and moist all thanks to zucchini. If you’ve never baked with zucchini before, this is the recipe to start with.
If you’re not a zucchini fan, I promise you can’t taste it. I think it’s fairly neutral-tasting and takes on the flavor of the ingredients it’s prepared with, but my family has keen tastebuds for zucchini and they couldn’t detect it. I recommend finely grating the zucchini with a box grater. It incorporates better both in terms of texture and undetectable flavor when it’s finely grated.
1 cup finely grated zucchini, measured loosely laid and not packed in the cup (from about 1 medium zucchini)
1 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 large egg
1/2 cup Silk Dark Chocolate + Walnut Nutchello (Silk Soy, Almond, or Coconutmilk, or chocolate milk, may be substituted)
2 teaspoons white vinegar
1/4 cup canola or vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
1/2 cup semi-sweet mini chocolate chips
about 12 teaspoons semi-sweet mini chocolate chips, divided
DIRECTIONS:
1. Preheat oven to 350F. Line a 12-Cup Regular Muffin Pan with liners; set aside. Note – I had enough batter for about 13 to 14 muffins but opted to make a mini loaf that I baked alongside the 12-count muffin pan because my oven is too small for two large pans at once. Do what’s most convenient or discard excess batter.
2. Grate the zucchini on the fine blade of a box grater; set aside.
3. To a large bowl, add the flour, sugar, cocoa powder, baking soda, salt, and whisk to combine; set aside.
4. To a medium bowl, add the egg, Nutchello, vinegar, oil, vanilla, and whisk to combine.
5. Pour the wet ingredients over the dry and stir to combine; don’t overmix but take care to make sure all dry bits are incorporated at the bottom of the bowl.
6. Add the zucchini and stir to combine.
7. Add the boiling water and stir to combine. Batter will be thin.
8. Add 1/2 cup mini chocolate chips and stir to combine.
8. Fill each muffin liner 3/4 full. Some of mine were a bit fuller than 3/4 because the batter is thin and was ‘pouring fast’ but it’s okay because the muffins don’t rise a ridiculous amount.
9. Evenly top each muffin with a generous pinch of mini chocolate chips, about 1 teaspoon per muffin.
10. Bake for about 20 minutes or until tops are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
11. Cool muffins in pan on a wire rack for about 10 to 15 minutes or until you can remove them. Muffins will keep airtight at room temp for 5 days or in the freezer for up to 4 months.
