Tuesday, April 3, 2012

Chocolate Zucchini Muffins

I came across some delicious looking muffins on Pinterest and the best part was that there was zucchini hidden inside.  I tried them a few weeks ago and they did not disappoint. 

And

no.zucchini.was.detected

as evidenced by the fact that my kids devoured them!  :)

I froze the remaining muffins and we have been enjoying them ever since.  Simply throw a frozen muffin in the mircrowave for 25 seconds and they are just as good as the first day!

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This recipe was found via http://www.bhg.com/recipe/cupcakes/choco-zucchini-cupcakes/?socsrc=bhgpin_030212_ChocoZucchini.

Chocolate Zucchini Muffins
2 cups shredded zucchini
3 eggs
2 cups granulated sugar
3/4 cup cooking oil
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup milk chocolate pieces (optional)

Preheat oven to 325 degrees F. Line muffin cups or coat pan with nonstick cooking spray.
In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and, if desired, chocolate pieces; stir until combined.

Spoon batter into cups about half full. Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool at least 5 minutes.  Remove from cups. Cool completely. Makes 24 muffins.

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We spruced up our muffins with Peanut Butter Frosting that the original recipe included.

1/3 cup butter
1/2 cup peanut butter
1 tablespoon milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
1 - 2 teaspoons milk (optional)

Allow butter to stand at room temperature for 30 minutes. In a medium mixing bowl combine butter, peanut butter, the 1 tablespoon milk, and the vanilla. Beat with an electric mixer on medium speed until smooth. Gradually add powdered sugar, beating well. If necessary, stir in the 1 to 2 teaspoons milk to make frosting spreading consistency.

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Of course, it is always nice to have a helper…she is her own 3 year old version of “domestic”!

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We frosted a few muffins to eat and we froze the remaining muffins without frosting so they could be easily reheated.  The peanut butter frosting makes the muffins very rich.  I think these would also be tasty with cream cheese frosting, and you certainly don’t need any frosting at all!

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P.S.  I did add a few milk chocolate chips to the muffin recipe and I also added about 1/3 cup of applesauce for a little added bonus!  Enjoy!

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