Double Chocolate Zucchini Muffins |Cooking With Amanda

It's that time of year when gardens are starting to be overrun with squash and zucchinis. Oh, but not my garden because you see, I have a black thumb and pretty much kill any green living thing I try to grow. We have tried planting a small garden over the past years, and it has never worked out so well for us… or the plants. There is this thing called watering that has to happen for plants to live, and I tend to forget about doing that on a regular basis.

Double Chocolate Zucchini Muffins Picture

So, when I get a craving for chocolate chip zucchini bread, I head to the grocery store or the farmer's market. There is a reason these places exist, so I do my part in keeping them going by spending my money there and not on plants that are just going to die.

Since my kiddos are big muffin eaters for breakfast, I knew that I wanted to make chocolate zucchini muffins. A few years ago I made these chocolate zucchini donuts, so I used that recipe as my base for these delicious muffins.

If my kids knew I was trying to get them to eat zucchini, there might be a mini revolt in our home. So, I avoided this outrage by hiding the green veggie under chocolate and toffee. Imagine their surprise when I started laughing when these muffins were gone. Ok, so they kind of looked at me like I was a weirdo, but oh, well because I got them to eat zucchini and like it.

These double chocolate zucchini muffins are really quite simple to make. You mix all the wet ingredients and sugar in a bowl, and then slowly stir in the dry ingredients. Spoon the batter into muffin liners and top with some extra chocolate chips to make them pretty.

These are really good hot and fresh from the oven, but they taste even better the next day. Something about sitting in a closed container makes them so irresistible. We won't talk about how many I may have eaten with my coffee.

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Double Chocolate Zucchini Muffins Recipe

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Ingredients

1/2 cup butter, softened
2/3 cup brown sugar, packed
1 egg
1 teaspoon pure vanilla extract
1 cup shredded zucchini, packed
2/3 cup plain greek yogurt
1/3 cup buttermilk
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 cup unsweetened dark cocoa powder
1 cup toffee bits
1 1/4 cups mini chocolate chips, divided

Directions

Beat the butter and sugar until creamy. Add the egg, vanilla, zucchini, yogurt, and buttermilk and mix until combined.
Sift together the salt, cinnamon, nutmeg, baking powder, baking soda, flour, and cocoa powder and slowly add to the wet mixture until a thick batter forms.
Stir in the toffee bits and 1 cup mini chocolate chips. Spoon the batter evenly into 20 muffin liners. Sprinkle the top of the batter with the extra chocolate chips.
Bake at 400 degrees for 16-18 minutes. Do not over bake. Remove from the muffin tins and let cool. Store the cooled muffins in a sealed container on the counter.