Chocolate Chunk Zucchini Muffins

Ok, so I’ve come to accept the fact that in order to get people in my house to eat a vegetable-forward dish, I’ll have to add either cheese or chocolate. I’ve lost count of the number of times the Big Guy has said, “This would be really good if there was chocolate in it.” I mean, how unsophisticated! I totally appreciate chocolate, but I also don’t think it’s a required ingredient to make a muffin, cookie or cake taste good. Being truly honest, I’ll take an oatmeal raisin cookie over a chocolate chip cookie every time. But, sadly, I’m in the minority in my household.

So while zucchini muffins aren’t exactly what I’d consider to be vegetable-forward, they still contain the word zucchini and therefore get the same reaction from my family as if I told them I had made broccoli muffins. Hence, the addition of chocolate. And just like magic, everyone loves these Chocolate Chunk Zucchini Muffins. I’ve gotten to the point where I sometimes just omit the word zucchini entirely and just tell them I baked some chocolate chip muffins. Sometimes you just have to surrender, you know?

I hope that the kids will grow to love the taste of a zucchini muffin like they did when they were younger. Zucchini muffins and breads are such a delightful part of late summer/early fall. I love throwing pecans and raisins into my zucchini recipes to make them taste similar to carrot cake. So earthy and wholesome, a great way to transition from summer to fall before going full throttle into pumpkin spice everything.

Baking with Zucchini

I love baking with zucchini even more than with carrots. It’s both higher in moisture and lower in calories than carrots. Zucchini has such a high water content that when you bake it into breads and muffins, they come out super light and never dry. Zucchini also doesn’t have that much flavor, so it takes on the flavors of whatever you’re baking while also packing a good nutrient punch of folate and potassium.

But kids don’t care about the calories or nutrition, and the mission with these muffins is to get the kids to eat them. So nuts and raisins won’t make an appearance. I will begrudgingly admit that the chocolate chunks in these muffins do happen to be quite tasty. And you can whip them up pretty quickly. I’m always super psyched when I can bake something without taking out my stand mixer or even electric hand mixer. For these Chocolate Chunk Zucchini Muffins all you need is a good ol’ wooden spoon. Mix ’em up and bake.

There’s nothing like freshly baked muffins on a sunny morning in September. So get up a little earlier and let your family wake up to the aromas of these delicious, chocolatey muffins baking in the oven. I can’t think of a better way to start a Saturday. Enjoy!

Chocolate Chunk Zucchini Muffins

Wholesome, chocolatey muffins made with grated zucchini that are easy to bake and fun to eat

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Breakfast

Cuisine American

Servings 12 standard size muffins

Ingredients

  

1x2x3x

• 1 2/3 cups flour
• 3/4 tsp. salt
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 cup sugar
• 2 eggs beaten
• 1/2 cup vegetable oil
• 3 Tbsp. water
• 1 cup grated zucchini
• 1/2 tsp. lemon juice
• 3/4 cup semi-sweet chocolate chunks

Instructions

 

• Preheat oven to 350 degrees. Grease and flour a 12-cup muffin tin.
• In a large bowl, combine the flour, salt, baking soda and cinnamon. In a separate bowl, whisk together the eggs, water, sugar, oil and lemon juice. Stir the wet ingredients into the dry ingredients until combined. Fold in the grated zucchini and chocolate chunks.
• Fill each muffin tin 2/3 of the way. Bake 40 minutes.

Keyword breakfast, brunch, chocolate

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