Years ago, when I worked for Starbucks as a barista, John used to come in every day and order a piece of chocolate zucchini bread. We had it trucked in along with all the other baked goods at around 5 am from a local bakery, and it sold out usually by noon. I used to hide a piece just for John when he came in, until a snarky co-worker noticed and reported me to the manager, so I promptly got in trouble.
Now I just bake my own in muffin form and it's all good. These muffins are dark and rich with cocoa, studded with chocolate chips, and we can make the claim that they are healthy because they have zucchini in them, right? If I had to be really honest with you, this is the only way I like my zucchini. Proves that you can douse almost anything in chocolate and I'll still eat it. I'm not sure where this recipe came from, but if I find it I'll let you know. In the meantime, these are really great in a lunchbox. Trust me on that one.
Ingredients:
2 1/2 cup flour
1 1/4 cup sugar
1/3 cup unsweetened cocoa
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup milk
1 cup chocolate chips
1 cup grated zucchini
Pre-heat your oven to 400 F and line the cups of a muffin tin with paper liners.
In a bowl, stir together the flour, sugar, cocoa, cinnamon, and salt together with a fork. Set aside. In a separate bowl, combine the sour cream, oil , eggs, and milk. Whisk. Stir the sour cream mixture into the flour mixture until just moistened. Stir in the chocolate chips and the zucchini. Fill lined muffin tins about 2/3 full and bake for about 18-20 minutes.
Makes 18 muffins
