Chocolate Chunk Zucchini Muffins

One of my all-time favorite breads is my mom’s zucchini bread. It’s sweet, moist and loaded with garden-fresh zucchini. The other day I was craving something chocolaty for a late afternoon snack and I realized that I had a few extra zucchini laying around. I didn’t want to bake anything that would require frosting, but I did want it to be a little decadent. So I decided to make some muffins that incorporated both chocolate and zucchini. I had the first batch of these in the oven and when it occurred to me that I forgot to add the sugars! Yep, we’ll blame that one on my “pregnancy brain.”I immediately pulled them from the oven and tossed them. A sad day indeed. Thankfully I had another zucchini on hand so I started over, this time being really careful to remember the sugars. I did. In my attempt to be slightly more healthy (slightly because this is a chocolate recipe), I used 1 c. all-purpose flour and ¾ c. whole wheat flour. The recipe below uses only all-purpose (for convenience), but I must say, the chocolate does a great job of masking any wheaty flavor that you might otherwise be able to detect (side note: my favorite brand is King Arthur Flour Premium 100% Whole Wheat Flour, in fact I use a lot of their products and get great texture and taste in my baked products). Anyway, these muffins turned out great! I ate three within about 15 minutes! No joke. There’s something about the zucchini that convinced me that it was ok to keep eating more… or maybe it was all of the gooey chocolate bits 😉 I’ll let you decide!