I have one word for you; Chocolate. That’s right – Chocolate. What a beautiful word that is, wouldn’t you agree? I know I have told you this before, but for the sake of this recipe post, I will tell you again; I am a chocoholic. Actually, let me rephrase that – I am a very serious chocoholic. Whenever I hear the word chocolate something stirs inside me. It doesn’t matter how focused on a given task I might be, if somebody says chocolate, I can’t help but drop whatever I’m doing to discuss a chocolate situation.Yes, my intense daily need for chocolate can definitely be classified as a very serious addiction, but I gotta say it is hard to find the negative side to being a chocoholic – because come on, it is just so darn delicious!
Personally, I think that there is absolutely nothing wrong with being a chocoholic. I mean aren’t there experts out there that are now saying that a little bit of chocolate every day is actually good for you because it can have some great health benefits for your body… people say that, right? Alright so I’m no scientist, but what I do know about chocolate is that is makes me and my tummy very happy, and if there is one thing we could all do with a little more of in our lives, I think it would be happiness. Am I right? I’m glad we are on the same page about this 😀
Suffice to say, there is not a day that goes by that I don’t indulge in a little bit of chocolate in some shape or form. Whether it be a large spoonful (or two) of chocolate almond butter, a chocolate chip cookie or just a straight up chocolate bar… in one way or another, I will have my daily dose of chocolate. A day without chocolate is like a day without water or a day without air. In short; a day without chocolate quite simply a day that is not complete in my opinion. :p So yes – I am addicted to chocolate. Does this addiction bother me? No. Can I still lead a healthy lifestyle in spite of this addiction? Absolutely! Case in point, these Double Chocolate Zucchini Muffins – Ohh yes!
If you are a chocoholic like me, you will love these muffins. Not only are they are so deliciously chocolatey, but they are also packing a super healthy secret ingredient; Zucchini! Shhh! Now I know that sometimes the idea of a vegetable being baked into a muffin has the potential to throw people off. Even Cole – the worlds most tolerant eater – made a bit of a face when I told him there is Zucchini in these muffins. However, once he took his first bite…. it was clear that he had crossed over into muffin heaven. So if you are a little bit hesitant to give these muffins a try, allow me to try and tantalize you with a little bit of an amateur foodie description…
These muffins are dense, yet airy, and because of all of that zucchini they always turn out super moist. They have a rich, chocolatey flavour that is enhanced by the addition of a hint of espresso and just a touch of almond extract. Not to mention they are finished off with a buttery, chocolate crumble an crunchy sliced almonds to boot – which of course just makes them all the more irresistible 😉
Have I hooked you yet? Are you ready to give these muffins a try or do you still need a little bit of convincing? What if I told you this is the perfect healthy(ish) muffin to serve up to your little ones, especially if they are a little bit picky and as a result are in much need of improvement in the vegetable eating department? Well, these muffins are perfect if you are finding yourself in a similar bind. They are so tasty, they are sure to intrigue even your pickiest eaters. Once all of the zucchini is mixed up and the muffins are baked, you won’t even know that they are chock full of this healthy little summer squash! That’s right – your little kiddies will be getting their daily dose of vitamins and potassium and they wont even know it! (Insert sneaky mummy laugh here!)
Now if you are somewhat opposed to the idea of pulling the wool over the eyes of your children, I can assure you that these muffins turn out so delicious that once your little ones give them a try, even if you tell them they are made with vegetables,
they will not being able to resist!
So without further explanation as to why you need to try these muffins… here is the recipe and I hope you enjoy!
Double Chocolate Zucchini Muffins
Makes: 12 large muffins
Things you need…
1 cup Butter, melted
1/4 cup Granulated sugar
1 cup Brown sugar, packed
1 tsp vanilla
1/8 tsp almond extract
3/4 cup buttermilk
2 cups grated zucchini
2 1/2 cups all purpose flour
1 tsp espresso powder
1/4 tsp cinnamon
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup mini chocolate chips
3/4 cups flour
1/4 cup brown sugar
1/4 cup granulated sugar
3/4 tsp cinnamon
2 tbsp cocoa powder
1/4 cup sliced almonds
How to make…
In a medium sized mixing bowl, whisk together flour, sugars, cocoa powder and cinnamon until combined. Add melted butter and mix with a spoon until a thick, crumbly mass begins to form. If you think that your crumble is too dry, add an additional 1-2 tsp of melted butter. Stir in sliced almonds; set aside while you prepare your muffin batter.
Preheat oven to 375 degrees and grease or line a muffin pan; set aside.
In a large mixing bowl, whisk together flour, sugars, espresso powder, cinnamon, baking soda, baking powder and salt; Set aside.
In a medium mixing bowl, whisk together eggs, buttermilk, vanilla, almond extract and melted butter until well combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Using a spatula or a wooden spoon, gently fold the wet ingredients into the dry until the mixture starts to come together. Add in your mini chocolate chips and continue folding until just combined, being careful not to over-mix. It is okay if you sill have streaks or little pockets of fry ingredients throughout your batter, this will just contribute to a lighter, and fluffier muffin – this is good!
Spoon batter into the prepared muffin pan, filling each mould right up to the top with batter. Sprinkle the tops of your muffins with the crumble topping, being sure to cover the whole top of the muffin.
Bake for 20-25 minutes or until the tops of your muffins spring back to the touch. Remove from the oven and allow to cool for 5-10 minutes before digging in…. I know this will be a challenge 😉
This has become my all-time favourite double chocolate muffin recipe. Each time I make it, these muffins turn out moist, flavourful. rich, chocolatey and delicious! Not to mention I don’t feel guilty when I’m eating them because technically they are contributing to my daily vegetable intake… and how can you possibly feel guilty about eating vegetables? 😀
I hope you and your family enjoy this recipe as much as Cole and I do! As always, I would love to hear how your baking adventures turn out, and in the case of these muffins, I would love to hear how your picky eaters like them 😉