HI!! I’m back!
After a crazy amazing summer that involved one very special day, I am so happy to be back in the swing of things! Something about Fall just makes me feel so excited to get back to business and get organized, even though I am definitely not a student anymore. I missed this blog and I missed you all!!
I know I am just catching the tail end of summer, but I couldn’t let the season pass by without sharing an awesome zucchini recipe. I am still seeing tons of zucchini at the Oakland farmers market, so I’m hoping you still have it readily available where you are, too. Can we hold off on the pumpkin spice and butternut squash for a little bit longer? I can’t handle it yet!
These dark chocolate zucchini muffins are the best possible way to use up the last of everyone’s favorite late-summer baking veggie. I absolutely love this vegan zucchini bread from a couple years back, but I was really craving a classic, old-school (i.e. non-vegan, sorry!) zucchini bread before the summer was over. This recipe certainly did not disappoint. It’s exactly what you want – incredibly moist, subtly spiced, and absolutely loaded with dark chocolate chunks (I mean, is there any other way?). I literally had to give these muffins away to keep from eating the entire batch! This is absolutely my new go-to zucchini bread/muffin recipe.
This recipe can be baked into two loaves or 24 muffins – I did half and half and we loved both, so I included both instructions below! I took pictures of the muffins because I already have a dark chocolate zucchini loaf on the site but both are delicious, just depends what you’re in the mood for. Oh, and you have to try these muffins spread with peanut butter – OMG.
On that fantastic note, happy end of summer and let’s dive into Fall! I’m so happy to be back.
- 3 large eggs
- 1 cup vegetable oil
- 1 ¾ cups sugar
- 2 cups grated zucchini (about 2 medium zucchini)
- 2 tsp. vanilla
- 3 cups all-purpose flour
- 1 tbsp. cinnamon
- 1/8 tsp. nutmeg
- 1 tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. salt
- 1 ½ cups dark chocolate chunks or chips
- Preheat your oven to 350°F. Either line 24 muffin cups with liners or spray two 9x5” baking dishes with nonstick spray, then line completely with parchment paper and spray again, depending on if you’re making muffins or loves.
- In a large bowl, combine the eggs, vegetable oil, sugar, zucchini, and vanilla with a whisk. In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, salt, and the chocolate chunks. Gradually stir the dry ingredients into the wet ingredients, mixing lightly until just combined. Spoon into muffin cups (each should be about 2/3 full) or loaf pans.
- Bake for 20-25 minutes (for muffins) or 55-60 minutes (for loaves), or until a toothpick inserted into the center comes out clean. For loaves, allow to cool before slicing and serving. Dig in!!
More muffins!!
Bakery-Style Double Chocolate Muffins
Whole Wheat Banana Muffins with Dark Chocolate and Toasted Pecans