Zucchini Carrot Chocolate Muffins

Moist and with the right amount of sweetness, Zucchini Carrot Muffins, with a hint of cinnamon, are just right for a snack or lunchbox treat.  

Over the weekend we were gifted with a very nice zucchini and a few carrots from a friend's garden.  We enjoyed some of the zucchini in a Zucchini Tomato Sauté  and had some of the carrots for dinner.  There was enough zucchini left to make a Zucchini Chocolate Cake but it makes a large 9x13-inch pan and I thought that was too much for just the two of us in the middle of the week.  I was afraid we'd eat it all ourselves!😮 Then I remembered I had reworked the recipe into somewhat healthier muffins using zucchini and carrots. I had one carrot left along with the zucchini so that's what I made.  Muffins are easier to portion and I'll freeze a few for later on.

You will notice if you compare the cake recipe with the muffin recipe, the muffins are not as sweet as the cake and I've used some whole wheat flour in the mix.  Use your favourite chocolate chips.  I use semi-sweet (or milk chocolate if Lori is coming to visit 😊).  

And best of all you don't need a mixer for these muffins.  

Printable recipe at end of post.

Zucchini Carrot Chocolate Muffins

• 1¼ cups whole wheat flour
• 1¼ cups white flour
• ¾ cup sugar
• ¼ cup cocoa, sifted if lumpy
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ½ cup oil
• 2 eggs, beaten
• 1 tsp. vanilla
• 1 cup sour milk or buttermilk
• 2 cups shredded zucchini and carrots mixed
• ¾ cup chocolate chips, divided

How to make it:

Preheat oven to 350 degrees.  Line muffin pans with papers or pan spray or grease.

Mix dry ingredients together in a large bowl.  Mix  oil, egg, vanilla, and sour milk together.  Add wet ingredients to dry ingredients mixing lightly. Stir in zucchini, carrots and ½ cup chocolate chips.  Spoon into prepared muffin pans.  Sprinkle with the remaining ¼ cup chocolate chips.  

Bake 18-20 minutes in preheated oven.

Makes about 18 standard size muffins.

Place all the dry ingredients in a large mixing bowl.

Mix dry ingredients together.  

Mix all the wet ingredients together.  I find a large measuring cup works well.

Add wet ingredients to dry ingredients mixing lightly. 

Stir in zucchini, carrots and ½ cup chocolate chips.

Spoon batter into prepared muffin pans.  I like to use an ice cream scoop.  Sprinkle the top of the muffins with the remaining chocolate chips.  

Bake in preheated oven for 18-20 minutes.  Let the muffins cool a little before eating.  Those hot chocolate chips will burn your mouth!

Zucchini Carrot Chocolate Muffins are a delicious lunchbox treat or perfect for an afternoon snack!

To print click on arrow upper right side.⇩