The Olive Bin

Chocolate Zucchini Muffins

Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners. In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon. Gradually add the dry ingredients into the sugar mixture and mix until just combined. Fold in zucchini until it is evenly distributed into the batter. Stir in semi- sweet chocolate chips. Use a large cookie scoop (about 3 tablespoons)to distribute batter amongst the prepared muffin wells. Bake in preheated oven for 18-22 minutes.
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Ingredients

1 1/2 C granulated sugar

1/2 C packed light brown sugar

1 C of The Olive Bin’s Butter Olive Oil

3 large eggs

1 tsp pure vanilla extract

2 1/2 C all-purpose flour

1/2 C unsweetened cocoa powder

1 tsp salt

1 tsp baking soda

1 tsp ground cinnamon

1 C finely grated zucchini, slightly drained

1 C semisweet chocolate chips

Directions

  1. Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
  2. In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
  3. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon. Gradually add the dry ingredients into the sugar mixture and mix until just combined.
  4. Fold in zucchini until it is evenly distributed into the batter. Stir in semi- sweet chocolate chips.
  5. Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
  6. Bake in preheated oven for 18-22 minutes. 

Associated Products

Butter Olive Oil
Butter Olive Oil
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Butter Olive Oil Recipe Set
Butter Olive Oil Recipe Set
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