Chocolate Zucchini Muffins with Vanilla Glaze
Chocolate chips and vanilla glaze make these healthy muffins taste like dessert - the zucchini keeps them super-moist; so enjoy Chocolate Zucchini Muffins with Vanilla Glaze for a snack or for dessert.
I’m not sure I should admit it.
But just a few short days ago I was complaining to a friend that no one had dropped any zucchini on my doorstep, rung the doorbell, and run away. No one had dropped off any zucchini period. And in the farming community where we live, I’d actually been anticipating Zucchini Season.
Not so much anymore.
The zucchini glut has begun. And I am now thinking up any way I can to use this ubiquitous veggie. We’ve done baked zucchini fries, Grilled Zucchini with Kalamata Olives, Corn & Zucchini Tuna Burgers and my kids' favorite: Shredded zucchini added to pasta sauce.
I wanted to really make the vanilla flavor on par with the chocolate – so I added a wonderfully aromatic vanilla glaze. (The trick to a creamy glaze instead of watery glaze is the Greek yogurt!) Here are all the other changes I made to boost the nutrition:
- Replaced half the all-purpose with white whole wheat flour
- Maxed out the vanilla extract added to the batter
- Shred using a box grater instead of a food processor. (You will be surprised how quickly it goes to grate zucchini on a grater instead of dragging out the processor. Plus my kids love to – carefully – help out with the grating.)
- Decrease the oil and sugar - but still got very tender, moist muffins thanks to the zucchini.
- Added two cups of the veggie for maximum zucchini usage and nutrients!
Chocolate Zucchini Muffins with Vanilla Glaze – Improv Challenge
- Yield: 20 muffins 1x
Ingredients
- 2 cups all-purpose flour
- 1 cup white whole wheat flour
- ¾ cup sugar
- 1 teaspoons ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 eggs, beaten
- ½ cup canola oil
- 3 teaspoons vanilla extract
- 2 cups shredded zucchini
- ½ cup semi-sweet chocolate chips
- Glaze ingredients
- ½ tablespoon milk
- 1 tablespoon Greek (or regular) yogurt
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and chips.
- Fill muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
- Mix together milk, yogurt, powdered sugar and vanilla. Pour over warm or cooled muffins.
I always feel compelled to include zucchini in my baking at least once every summer! These little muffins look so tasty!
I KNOW! I that's why I originally complained to a friend about NO zucchini...it's just not summer without it!
oh! How I wish my zucchini plants hadn't cooked in the desert here... (I had a "glut" maybe the beginning of June.) Those muffins look quite delicious, Serena!
Thanks Melody! How I wish I could send some zucchini your way!
Yum! That glaze sounds great!
Thanks Lesa. Gotta try your interestingly delish sounding chicken!
I cannot seem to get rid of zucchini..the more I eat, the more it seems to multiply. Even though there are no shortages of recipes adding zucchini in baked goods, I've yet to try. Love these bite-sized snacks!
These muffins are some of the BEST I've ever made!! You will love them for a yummy breakfast...whole grain and lots of zucchini!
You are welcome to send that glut of zucchini my way. It appears that no one in Florida grows zucchini. Even the store variety is puny. Your muffins sound wonderful.
Wish I COULD send it! Great theme again this month Kristen!
Yum! Thanks for the tip about Greek yogurt making a creamier glaze. I should try that on my next batch of doughnuts.
Oh, you're more than welcome! It would be a delish glaze on donuts! I'll head over to see yours now!
Serena....this is great timing because it has been on my mind to do some baking with zucchini lately! These look so moist and delish! And a bit of chocolate and vanilla glaze was a great way to use the challenge ingredients! : )
I always make zucchini bread (yawn, I know). Will definitely be trying these lovelies! Thanks!
Yum, way a good way to use up summer zucchini and get to eat some chocolate!