Soft, moist, chocolate…oh, and there’s zucchini, too! Yeah, it’s a wonderful treat for breakfast or snack time or ANY time! To make these as just Totally Zucchini Muffins, simply omit the cocoa and organic sugar. Still super good!
Preheat oven to 350F.
Butter your muffin pans (I used one 12 cup and a second 6 cup – both regular size). Be sure to butter the tins well so the muffins bake perfectly and jump out of their pans when you release them after baking!
Add all of your wet ingredients together in a large mixing bowl and mix well.
Add in all of your dry ingredients and mix well.
Don’t overmix.
Fill up your buttered muffin pans…each cup gets all gooped up with batter, so fill them to the very tops!
Bake them in your preheated oven. Check them around 16-18 minutes for doneness. You will know they are ready when a tooth pick or cake tester inserted in the very center comes out clean.
Pull them out and turn them over onto cooling racks. If you’ve buttered well enough, then they will all fall right out – much to your delight, I’m sure! Turn them right sides up and allow to cool, if at ALL possible. Or properly ingest and have a glass of cold, fresh milk ready!
These are really good both with and without the chocolate. If you choose to omit the chocolate, also leave out on the organic sugar and call it a day. The Totally Zucchini Muffins really let the flavor of the zucchini shine through!
Tell me how you love ‘em!
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These muffins were definitely moist & chocolatey, but mine didn’t have much of a taste. I didn’t have any allspice nor did I add nuts (my kids don’t like them). I probably should have added mini choco chips, raisins or crushed pineapple and they probably would have been a home run! Still yummy!
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jenniferlynn on 2.7.2011
I will definitely be making these again. So good!
(I substituted whole wheat pastry flour for half the amount of flour called for, and they were still light and fluffy in texture.)