These Double Chocolate Orange Zucchini Muffins have two times the chocolate, a sweet zing of orange, and zucchini that helps to give a deliciously moist texture. Plan on making on a double batch!
Recently I was able to score some locally grown produce from one of our favorite farmers for a great deal. My freezer is full of diced peppers, and I was also able to make my Spicy Stuffed Bell Peppers. This weekend I worked hard on preserving the remaining boxes of produce waiting not-so-patiently on my kitchen counter.
Fifteen pounds of zucchini is just a little more than my family can eat before any of it goes bad, so I knew I had to preserve a good amount of it for later use. Most of the fall and winter recipes I love call for shredded zucchini so that's how I prepared the bulk of it for my freeze dryer. I reserved 5 cups to make a double batch of our favorite chocolate muffins.
Muffins are one of my favorite make-ahead breakfasts! There are so many different varieties that we enjoy, like my Banana Walnut Muffins and my Cherry Vanilla Muffins. Plus, they're filling and quick to eat, which is perfect for busy mornings when we are on the go.
For this recipe you’ll need a few basic pantry staples like:
Flour
I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife.
Baking Soda and Baking Powder
Yep, I use both baking powder and baking soda for our muffins. Used alone, baking soda won’t be enough to give us the rise we want our muffins to have. If using only baking powder, you would need at least double the amount which can cause the muffins to have a metallic tang that can be off-putting.
Cinnamon and Nutmeg
A hint of spice pairs so perfectly with the orange zest and enhances the flavor of the chocolate.
Eggs, Sugar, and Salt
All completely necessary to flavor and bind our dry ingredients.
Zucchini
Like cucumbers, zucchini is full of water which makes it the perfect way to ensure our muffins stay nice and moist. However, there's a problem of having too much water when it comes to baking with zucchini, so you want to make sure to drain and squeeze out any excess water. To do this, simply shred the unpeeled zucchini using a box grater. Place the shredded zucchini into a clean, lint-free dish towel or a cheese cloth. Squeeze the towel tightly until most of the water has drained out. If you're using larger zucchini, be sure to scoop the seeds out!
Orange Zest
When I was a kid, a relative gave me a chocolate orange. I’d never had one before and oh my goodness, my world was changed! I mean, is there a more perfect companion for chocolate than orange? Oranges have a natural sweetness and acidity that balances the slight bitterness of the chocolate making them a delicious pairing.
Orange Extract
I love experimenting and making my own baking extracts. They're so easy to make and taste better than anything you find in the store. If you don’t have orange extract on hand, a high-quality vanilla extract will do the job just fine.
Chocolate Chips
You may be asking yourself, is it really necessary to have double chocolate? The answer is yes. Always, yes to double chocolate!
Yield: 24 Muffins
Ingredients
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
1 teaspoon salt
1 cup light brown sugar
½ cup granulated sugar
4 large eggs
1 cup vegetable oil or ¾ cup unsweetened applesauce
2 teaspoons orange extract
2 ½ cups shredded zucchini, packed
Zest of one orange
2 cups semi-sweet chocolate chips
How to Make Double Chocolate Orange Zucchini Muffins
The short version of making almost any muffin, cake, or other baked good is to combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients and stir well. It may seem unnecessary to dirty up so many bowls, but there is actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor.
So, let’s get to it!
Directions
Prepare muffin pan with a non-stick spray or line with baking cups.
In a medium bowl, combine dry ingredients.
In a separate large mixing bowl, combine sugar, oil, eggs orange extract, and orange zest by hand or mixer on low speed.
Add zucchini to wet ingredients and gently mix to combine.
Begin adding in dry ingredients about ½ cup at a time to wet ingredients while mixing on low speed. Gently stir to ensure all ingredients are combined thoroughly.
Fold the chocolate chips into batter.
Carefully, add about ¾ cup of batter to each prepared muffin cup.
Bake for approximately 20-22 minutes or until inserted toothpick comes out clean.
Allow to cool for at least 10-15 minutes before removing from pan.
How to Freeze Double-Chocolate Orange Zucchini Muffins
Option 1: Allow the muffins to cool completely. Place muffins in a gallon-sized freezer bag and store in the freezer for up to 2 months.
Option 2: Allow the muffins to cool completely. Place muffins in a single layer on a parchment-lined baking sheet. Flash freeze for at least 30 minutes. Remove and place into freezer-safe bag or container. Store in the freezer for up to 2 months.
To reheat, warm muffins in the microwave 2 -2 ½ minutes.
If you enjoyed this Double-Chocolate Orange Zucchini Muffin recipe, let us know in the comments below, and be sure to share with your friends!
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