Chocolate Chip Zucchini Muffins
Quick and easy chocolate chip zucchini muffins are a delicious way to use up the extra zucchini your garden may be producing!
Servings: 12 Muffins
Equipment
- Kitchenaid Mixer
- Measuring Cups & Spoons
- Medium-size bowl
- 12-Cup Muffin Tin
- Muffin Tin Liners
- Rubber Spatula
- Cheese Grater
Ingredients
Chocolate Chip Zucchini Muffins
- 1 Cup Vegetable Oil
- 2 Cups Granulated Sugar
- 3 Eggs
- 1/4 Cup Cocoa powder
- 2 tsp Vanilla
- 3 Cups Zucchini grated
- 3 Cups All-Purpose Flour
- 1 1/4 tsp Cinnamon
- 1 tsp Baking Soda
- 1 tsp Salt
- 1/2 tsp Baking Powder
- 1 Cup Chocolate Chips
- 2 tbsp Powdered Sugar for dusting the tops of the muffins
Instructions
- Preheat the oven to 350 degrees and line a 12-cup muffin tin with liners.
- Grate three cups of zucchini.
- In a separate bowl combine the 3 cups of flour, 1 1/4 tsp of cinnamon, 1 tsp of baking soda, 1 tsp of salt, and 1/2 tsp of baking powder. Stir together and set to the side.
- In your Kitchenaid mixer fitted with the paddle attachment, add the cup of vegetable oil, 2 cups of sugar, and three eggs. Mix.
- Next, stir in the 1/4 cup of cocoa powder and 2 tsp of vanilla, followed by the 3 cups of grated zucchini.
- Once the zucchini has been mixed in, pour in the dry ingredients and stir until combined. Then add in the cup of chocolate chips and again mix until combined.
- Fill each muffin cup to the top.
- Place the muffin tin on the middle rack of the oven and bake at 350 degrees for 35-45 minutes. The muffins are done when they have risen, the middle is set, and when a toothpick is inserted it comes back out clean.
- Remove from the muffin tins and cool on a cooling rack. Once they are cool, sprinkle with powered sugar and enjoy!