Chocolate Zucchini Muffins

These streusel-topped chocolate muffins are perfect for brunch, dessert, or the occasional midnight snack.

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Chocolate Zucchini Muffins
  1. ½ cup all-purpose flour
  2. ½ cup brown sugar
  3. ½ teaspoon cinnamon
  4. ¼ cup (½ stick) Challenge Butter, softened
  5. ½ cup chopped walnuts
  6. 2½ cups all-purpose flour
  7. 6 Tablespoons cocoa
  8. 1 teaspoon salt
  9. 1 teaspoon baking powder
  10. ½ teaspoon baking soda
  11. ¾ cup (1½ stick) Challenge Butter
  12. 1 cup sugar
  13. ¾ cup brown sugar
  14. 3 eggs
  15. 2½ cups grated zucchini (unpeeled)
  16. 1 teaspoon vanilla
  1. 1

    Preheat oven to 350°F. Butter two standard 12-cup muffin pans or line pans with paper liners.

  2. 2

    Combine ½ cup each of flour and brown sugar with cinnamon in a small bowl. Blend in ¼ cup butter with fork until mixture resembles coarse crumbs. Stir in nuts and set streusel mixture aside.

  3. 3

    In a large bowl, whisk together flour, cocoa, salt, baking soda, baking powder. Set aside.

  4. 4

    In a mixing bowl, cream butter and sugar until light and fluffy.

  5. 5

    Beat in eggs.

  6. 6

    Blend in flour mixture along with zucchini and vanilla.

  7. 7

    Divide mixture between prepared muffin cups (about ¼ cup per each cup) and stop with streusel mixture (about 1 Tablespoon per each muffin).

  8. 8

    Bake for 20-25 minutes or until center is firm and tests done.

Source: Challenge Home Economist

Comments

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I have to say that this recipe was very good. Only problem was I could not find your butter so I had to use another brand. Also do not make a lot of them and not eat them within a few days because if you put them in a container they will mold before a week is over because Zucchini does not last long. Yummy otherwise.

4

Christine

Great recipe except I couldn't find your butter anywhere so I had to use a different kind. Just make sure you do not make a huge batch because zucchini only lasts like 5 days.

4

Christine