Zucchini-Chocolate Muffins

I’m a dessert girl so it’s natural to fill all sweet things with zucchini and call it healthy. While the concept of mixing a vegetable like zucchini with chocolate may sound strange to some people, the texture, flavour and moistness of the muffin is actually unique and utterly delicious. They are loaded with chocolates and no hint of zucchini at all. I adapted a recipe from one of my baking books but tweaked it to my liking. The original recipe calls for 2 cups of white sugar but I only used 1 cup of light brown sugar, and I used butter instead of vegetable oil. It was sweet enough for me especially that it has loads of chocolate chips. They’re best eaten when warm and the chocolate chips are still melted and soft.

Chocolate-Zucchini Muffins

2 eggs
½ cup butter
1 cup light brown sugar
2 tsp vanilla
2 ½ cup grated zucchini, squeeze out any water
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 ½ c. flour
½ c. cocoa
1 cup chocolate chips

Preheat oven to 350 degrees. Combine eggs, butter, sugar, and vanilla. In a separate bowl combine salt, cinnamon, soda, baking powder, flour, and cocoa. Add dry ingredients to wet ingredients and mix. Batter will be dry and crumbly. Add grated zucchini and mix again, only until combined. Add ½  cups chocolate chips. Stir to incorporate. Grease or line muffin tins with paper liners. Fill muffin tins 2/3 full. Sprinkle remaining chocolate chips on top of muffins.Bake for 18-20 minutes. Let sit in muffin tins for 10 minutes after baking. Remove to wire rack to finish cooling. Enjoy!