Are these oil free double chocolate chip zucchini muffins breakfast or dessert? You decide!
Dish Count :: 1 Grater, 2 Mixing Bowls, 1 Muffin Pin
*Opens eyes. Blinks. Looks around* Where am I? What year is it?
It’s been a little while, friends. I’m sorry. This whole cookbook business is getting crazy. On top of the already-crazy that’s been happening in our lives. And we are just getting back into a normal routine? I say that as a question, because I truthfully don’t even know what normal is anymore. Someone may have to sit me down and ratchet me to a chair for me to sit still. The to-do lists are growing, and continually being added to. Nothing is being struck off the list.
And yet, my motivation is like a puppy hiding under the bed from a scary vaccuum of doom. It’s not coming out.
But these muffins are!! If that is all my motivation can muster, it’s a good trade.
Two weeks ago we celebrated our anniversary – four years! – and my blessedly sweet, over accomodating mother in law made sure to send us home with a plastic grocery bag full of zucchini from the garden. After so many ways of steaming them, and zoodling them, I needed muffins. And chocolate.
I have no time for this healthy stuff. Or, rather, I’m going to start bingeing on chocolate in preparation for Whole30 September that my best friend has somehow guilted me into.
Because ya know, bingeing is a super productive and healthy thing to do when you know you are going to be without chocolate, cheese, carbs, or hummus for 30 dang days! That is like my four basic food groups right there! Oh, wine. Duh, five.
And now I realize why it’s probably a good idea for me to eliminate them for 30 days… But until then, can I just have another muffin?
These are oil free. I know, they aren’t butter free. But some people have objections to oil, some to butter, and I figured it’s best to be transparent and just let all who worry about oil in their foods know, these are oil free. And you won’t miss it one bit.
I used a whole pound of zucchini in these. One trick to keep in mind is the squeeze your zucchini dry with paper towels and remove the excess moisture. These muffins didn’t feel soggy or anything like zucchini bread has a tendency to do. And the addition of cinnamon with the chocolate is aces! So if you’re lucky enough for your overly accommodating mother in law to give you 10 pounds of zucchini from her garden. Use one pound for these muffins.
Oil Free Double Chocolate Chip Zucchini Muffins
- 1 pound Zucchini, grated and squeezed of excess moisture with paper towels
- 2 cups Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1 1/2 cup Sugar
- 6 Tbsp Unsalted Butter, melted and cooled
- 2 Eggs
- 1/4 cup Sour Cream
- 1 cup Semi-Sweet Chocolate Chips
Preheat the oven to 350 degrees.
Using a grater, trim the edges off the ends of the zucchini, and grate the zucchini onto several paper towels. Lay several more layers onto the shredded zucchini and press down to extract as much moisture as possible. Set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and cinnamon.
In another mixing bowl, whisk together the sugar and melted butter. Whisk until light in color and it appears to get slightly fluffy. Whisk in one egg at a time, mixing in completely before adding the other. Mix in the sour cream, then lastly the zucchini.
Add the egg and zucchini mixture to the flour mixture and fold in until just a streak or two of flour remains. Add in chocolate chips, and fold in gently until just combined. Let the batter rest for at least 20 minutes before putting into muffin tin. This will help create beautiful domes on top of the muffins.
Divide into a paper cup lined muffin tin, or spray with non-stick spray. Bake for 20-22 minutes, or until a toothpick inserted into the middle comes out clean.
Let set in muffin tin for 5 minutes before removing to a cooling rack to complete cooling.