Chocolate Zucchini Muffins

These muffins are so easy, and so delicious! I loved making these for my husband for the first time because he was really skeptical of how good a “chocolate zucchini muffin,” aka rabbit food to him, would taste! He loves them now.

In the summer when zucchini grows like crazy, I like to shred it up and freeze it in bags to use for this recipe later in the year. I usually freeze 2 cups zucchini in a sandwich bag and then just double this recipe. Make sure to put the shredded zucchini in a bowl/plastic container to thaw, though, or it will leak all over!

Chocolate Zucchini Muffins

Makes about 12 muffins

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 cups sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup cocoa
  • 1 egg
  • 1/2 cup oil
  • 1/4 cup milk
  • 1 Tbsp lemon juice
  • 1 tsp vanilla
  • 1 cup shredded zucchini
  • optional: 1/2 cup chocolate chips, 1 ripe banana, 1/2 cup walnuts

Directions:

Preheat oven to 350 degrees.

Mix dry ingredients together in a bowl. Make a hole in the center of the dry ingredients and add the wet ingredients. Mix the wet ingredients together in the middle, slowly incorporating the dry ingredients from the edges, then mix it all together.

Pour batter into greased muffin tins or liners. Bake at 350 for 20-25 min.

 

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