In my ripe old age, I’ve started to upgrade my kitchen tools a little bit. Sure, that cheap muffin tin that came with a set of 14 other bakeware items for $15.99 in 2004 still works … as long as it’s lined with papers. If I don’t have any muffin liners, I might have to pry out muffins with a butter knife and pray they don’t fall apart.
For Christmas, my mother-in-law bought me some awesome silicone muffin pans. I have a 12-cup regular muffin pan, a 24-cup mini-muffin one, and a 6-cup heart-shaped pan.
I am continually amazed at just how easy it is to pop muffins and other baked goods out of these babies. Cereal bar cookies? No problem at all in the silicone pan, but would not come out of my regular ones at all.
Another tool I didn’t own until more recently was a cookie scoop. I’ve had a medium-sized scoop for a few years and for Christmas got a larger scoop.
They are amazing! They make cookies the same size! No messing with two spoons and trying not to lick my fingers! It’s incredible.
The large scoop also makes perfect-sized muffins. Which brings us to these Double Chocolate Zucchini Spice Muffins.
I posted my mother-in-law’s version of these muffins a few years ago. I wanted to jazz it up a bit, though, which I did with MORE chocolate, more fat, and some almond extract. (You know, Jessie style!)
You’ll have to make more than one batch to use up all that extra zucchini from your garden. But these will freeze great for future breakfasts. Enjoy!
Double Chocolate Zucchini Spice Muffins
- 1 3/4 c. all-purpose flour
- 2/3 c. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. unsweetened dark cocoa powder (or regular is fine)
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 1 medium zucchini, shredded (about 1 c. shredded zucchini)
- 1/2 c. milk (any kind is fine – I used coconut milk)
- 4 T butter, melted (or oil)
- 1 egg
- 1/2 tsp. almond extract
- 1/2 c. mini or regular chocolate chips
Preheat oven to 400F.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cocoa powder, cinnamon, nutmeg, and salt. In a small bowl, combine shredded zucchini, milk, butter, egg, and almond extract and stir well. Pour wet ingredients into dry and mix until just combined. Fold in chocolate chips.
Fill greased muffin cups 2/3 full. Baked for about 23-25 minutes, until a toothpick inserted in middle of a muffin comes out clean. Cool on a rack.
Libbie wanted a picture of her breakfast, too!