I was at our local Farmer's Market this past weekend and saw some beautiful zucchini that I couldn't help but buy. I also love sneaking veggies into foods that my 2 year old likes to eat, and the chocolate in the muffins guarantees that he will eat it! It also helps me feel a little less guilty about satisfying my sweet tooth. Mmmm...chocolate!
The original recipe called for grated zucchini rather than pureed, but I found the "strings" to be a little unappetizing. Because the pureed zucchini adds a bit more liquid than grated, I added the wheat germ to compensate for the additional liquid. Plus, we get the added nutrients and fiber found in wheat germ!
Chocolate Zucchini Nut Muffins
Makes: 24 Muffins
1 1/4 c all-purpose flour
1 1/4 c whole wheat flour
1/4 c wheat germ
4 tbsp cocoa powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup milk
1/4 tsp white vinegar
1/2 c (1 stick) unsalted butter, softened
1 3/4 c granulated sugar
2 tsp vanilla extract
1/2 c chopped walnuts
2 cups peeled, pureed zucchini
1 c semi sweet chocolate chips
Preheat oven to 325 degrees. Line 2 cupcake pans with paper liners
In a medium sized bowl, blend flours, wheat germ, cocoa powder, baking soda, cinnamon, and salt. Set aside.
In a small bowl, stir together milk and vinegar. Set aside.
Beat butter, oil, and sugar on medium speed for 3 minutes or until light and fluffy. Add eggs and vanilla, beat until well combined. Add milk mixture and beat well.
On low speed, gradually add flour mixture. bet until just combined. Stir in zucchini, nuts, and chocolate chips. Fill prepared muffin cups 2/3 full. Sprinkle with additional chocolate chips.
Bake at 325 for 20-28 minutes or until a toothpick inserted in the centers comes out clean. Cool completely on a wire rack.