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Double Chocolate Espresso Zucchini Muffins

DELICIOUS DOUBLE CHOCOLATE ESPRESSO ZUCCHINI MUFFINS YOU NEED TO TRY THIS SUMMER!

Clara @ Blue World Dreams
This easy recipe is the perfect way to use up some of your fresh garden zucchinis this summer. The blending of espresso and chocolate give these amazing muffins a rich dark chocolate flavor.
5 from 1 vote
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Course Dessert, Snack
Cuisine American
Servings 12

Equipment

  • Oven

Ingredients
  

  • 1 cup All purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 3/4 cup Brown sugar
  • 1 1/2 cup Shredded zucchini
  • 2 large Eggs (room temperature)
  • 1/4 cup Unsweetened apple sauce
  • 1/4 cup Butter (melted)
  • 1 cup Mini semi-sweet chocolate chips (reserve a 1/4 cup)
  • 1 shot Espresso (40 mL)
  • 1 tsp Baking soda
  • 1 tsp Vanilla essence
  • 1/2 tsp Salt

Instructions
 

  • Preheat your oven to 400°F on the Bake setting.
  • Start by grating your zucchinis. Press the shredded zucchini manually over the sink to remove some of the excess fluid. If using small/medium zucchinis, to do not fully remove all the fluid to avoid dry muffins.
  • Mix your dry ingredients together in a bowl (flour, cocoa powder, baking soda, salt).
  • Whisk all your wet ingredients together in a separate bowl (sugar, eggs, slightly/cooled espresso coffee, vanilla essence) .
  • Then mix your dry ingredients into the wet ingredients bowl. Combine together but do not over mix.
  • Gently mix in the shredded zucchini.
  • Add 3/4 cup chocolate chips to the batter.
  • Fill each muffin cup 3/4 of the way.
  • Sprinkle the remaining 1/4 cup of chocolate chips on the tops of the muffin cups and pop into the oven.
Keyword Breakfast, Chocolate chip, Coffee, Dessert, Double Chocolate, Espresso, Muffins, Summer Squash, Zucchini