Chocolate Zucchini Muffins

Chocolate and zucchini. The first time I heard of that combination some years ago I thought it was weird, but now it's fairly common and widely accepted as general deliciousness. That's exactly what these muffins are. However, they're not like your regular heavy chocolatey muffins. These are light, moist, but mildly and pleasantly fibrous. In my quest to buy organic as much as possible, I used organic whole wheat flour and organic zucchini. The original recipe from Rebar, my favourite cookbook, is for cupcakes, but I didn't want any icing so to me they're muffins. The chocolate chips add a nice gooey surprise everytime you bite into it.

Chocolate Zucchini Muffins
(adapted from Rebar)

1½ c brown sugar
¼ c melted butter (let it cool to room temperature before using or it will cook the eggs!)
3/4 c vegetable oil
3 eggs
1 tsp vanilla
½ c buttermilk
2 c grated zucchini
1 c chocolate chips
2 c whole wheat flour
1 c cocoa
½ tsp salt
2 tsp baking soda
1 tsp allspice
1½ tsp cinnamon

Preheat oven to 350°F. Lightly grease muffins pans.

In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.

In a large bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into muffin pans. Bake in the center of the oven for 20 minutes (book says 35 minutes but also uses large muffin pans), or until a toothpick inserted comes out clean. Cool in pan for 5 minutes and then cool completely on a wire rack.

Makes 2 dozen regular sized muffins.

You might like:
Ginger Pumpkin Muffins.