Mexican Hot Chocolate Zucchini Muffins

It is the peak of summer in the Midwest and if you are a gardener that means zucchini season. It is around this time every year I begin my search for recipes to use up the abundance of the bounty of zucchini my garden provides. My oldest son loves chocolate in any way shape or form. My youngest likes things spicy. So this recipe for Mexican Hot Chocolate Zucchini Muffins combines the best of both worlds!

This quick and easy recipe begins by preheating the oven to 350 degrees and spraying your muffin tin with non-stick spray or lining with paper liners. I normally am not a fan of liners, but with the chocolate chips getting melty and gooey, this is one time that I use them. This recipe yields 12 muffins but it doubles really easily!

Next grate 1 1/2 cups of raw zucchini and set aside. Sure you can use your food processor for this, but I prefer to do it the old fashion way. I find it actually takes me a lot less time and effort. Clean up is easier and I get to take out some of my pent up aggression.

In a bowl, whisk to combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon, chili powder and cayenne. We love dark chocolate in our house. So for most of my recipes that's what I use. When shopping I usually go for the best quality, darkest cocoa powder.

In a separate larger bowl, whisk together the eggs, oil, sugar and vanilla until combined.

Next add the grated zucchini and chocolate chips into the egg mixture.We love to use bittersweet chocolate chips. For this you will probably want to switch to a wooden spoon. I was too lazy to change utensils but it is kind of a pain to try to get all the batter out of the whisk and learned my lesson the hard way.

Gradually add the dry mixture in to the wet mixture until combined. At this point do not over mix. If you do your muffins will get tough. Not what you want in a muffin!

Fill muffin tins about ⅔ – ¾ full. I just use a quarter cup measuring scoop to fill. I am a notoriously sloppy muffin filler!

Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for a several minutes in pan before removing to a cooling rack.

Mexican Hot Chocolate Zucchini Muffins

Prep Time:  15  minutes

Bake Time: 22-25 minutes

Total Time: 40 minutes

Yields:12 muffins

Ingredients:

• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1 cup chocolate chips
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cup raw grated zucchini

Directions:

1. Preheat the oven to 350 degrees.
2. Spray muffin tin with non-stick spray or line with paper liners.
3. Grate 1 1/2 cups of raw zucchini and set aside.
4. In a bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon, chili powder and cayenne. 
5. In a separate larger bowl, whisk together the eggs, oil, sugar and vanilla until combined.
6. Stir the grated zucchini and chocolate chips into the egg mixture.
7. Gradually add the dry mixture in to the wet mixture until combined. Do not over mix.
8. Fill muffin tins about 2/3 – 3/4 full.
9. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
10. Allow to cool for a several minutes in pan before removing to a cooling rack.

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