I love creating new muffin recipes and as you may have noticed one of my favorite ingredients is zucchini. My challenge was to create a chocolate muffin that was both kid and grown-up friendly but would meet all my requirements for good for you to.
What makes this chocolate muffin recipe so rich in flavor and good for you to is my surprise ingredient pumpkin puree .
Chocolate Zucchini Muffins
2 1/2 cups all purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 cup sugar
3 large eggs lightly beaten with a whisk
1/2 cup canola oil
1/2 cup maple syrup
1 1/2 teaspoon vanilla
1/2 cup pumpkin puree
2 cups finely shredded unpeeled zucchini
1/4 cup mini semi-sweet chocolate chips
Pre-heat oven to 350 degrees Fahrenheit
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and cinnamon. In a separate bowl mix together sugar, eggs, maple syrup, canola oil, pumpkin puree, and vanilla. Add to dry ingredients just until combined and flour starts to disappear. Fold in shredded zucchini and add chocolate chips.
Lightly spray a muffin pan with non-stick cooking spray or use paper muffin cups to prevent sticking. Divide muffin batter evenly to make 18 muffins.
Bake at 350 degrees for 20-23 minutes or until toothpick inserted comes out clean. Cool in muffin pan for 15 minutes before transferring to a wire rack.