Strawberry Chocolate Zucchini Muffins or Raspberry White Chocolate Zucchini Muffins

Yesterday I woke up with a serious urge to bake all of the things. I have no idea why, but when that happens, lots of people win. Except, I didn't have any zucchini. It seemed 15 shades of wrong to bake in August and not use zucchini, so I tweeted something about how doing so is probably illegal and moved on with my day. No baking was done.

And then magic happened. As luck would have it, lots of neighbors follow me on twitter. One saw the tweet and showed up with a grin and a giant pile of zucchini.

KAH-BLAM!

I baked so many muffins today, you guys. So many.

I started with this recipe and a few dozen standard Zucchini Muffins. Then I wandered over to this recipe and decided to change it up a bit. There's no Nutella to be found around these parts, but there were raspberries and strawberries. Lots of them, in fact.

Both twists on this recipe turned out fantastic, so I highly recommend you get busy. In the meantime, I'm going to make lots of friends in the next few days as I give everyone I see a zucchini muffin or ten.

Strawberry Chocolate Zucchini Muffins or Raspberry White Chocolate Zucchini Muffins

Makes two dozen muffins

2 cups flour
1 cup powdered cocoa
2 tablespoons baking powder
1 teaspoon salt
1 cup butter, melted
1/2 cup milk
1 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon vanilla extract
2 eggs
2 cups grated zucchini
1 cup raspberries or chopped strawberries
1 cup chocolate chips (If using raspberries, use white chocolate chips. For strawberries, go with milk chocolate chips)

1. Preheat oven to 375 degrees.

2. Line cupcake pans. You're making 24 cupcakes, so plan accordingly.

3. In a large mixing bowl, combine the flour, cocoa, baking powder, and salt. Use a whisk to mix it all up.

4. In a separate large mixing bowl, combine the butter, milk, sugar, brown sugar, vanilla, and egg. Use a fork to mix it up all proper and stuff.

5. Gradually pour the dry ingredients into the bowl with the butter and stuff, using a fork to keep stirring. When it's all mixed, throw the zucchini in there and stir it up some more. Fold in the berries and chocolate chips.

6. Place the batter in the muffin liners. They should end up about 3/4 full.

7. Bake at 375 degrees for 22-25 minutes. They're done with a toothpick comes out clean.

8. Eat at least two of them. There are like three food groups represented here, so it's almost like you're eating something healthy.

Comments

[ann]

Those look great! I'll have to give them a try.

I recently took your Eggplant and Spinach Casserole to a potluck dinner. Had about a dozen requests for the recipe!