If you are looking for a wow-worthy cake or muffin recipe, you need to give this recipe a try! These chocolate, chocolate chip muffins are moist thanks to two full cups of pureed zucchini, vegetable oil, and a lot of eggs. And they have a depth of flavor given a boost by a little bit of cinnamon!
As someone who bakes both gluten-free and regular recipes, this is one that actually works perfectly either way. So, if you’re looking for a gluten-free recipe, just swap the flour for your favorite brand of gluten-free cup for cup flour blend.
| Cook Time | 20-25 minutes |
| Servings |
muffins
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Ingredients
- 1 cups flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 2 cups pureed/food processed zucchini Peel your zucchini and try to cut out the seedy sections before cutting it up to put into your food processor.
- 3/4 cup chocolate chips
Ingredients
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Instructions
- Preheat the oven to 350.
- Grease your muffin pans. This recipe also works for a 13x9 cake or 2 8-inch round cake pans - just adjust your cooktime accordingly.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, salt, and cinnamon.
- Add eggs, zucchini puree, and oil. Mix well.
- Stir in chocolate chips.
- Pour into prepared pan.
- Bake at 350 until top is springy and a toothpick or fork inserted into the muffin or cake comes out clean. For mini-muffins, approximately 15 minutes. For muffins, 20-25 minutes. For cake, 55 minutes.
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