Graceful Little Honey Bee

Double Chocolate Squash Muffins

by 13 Comments

Double Chocolate Squash Muffins

 

  My garden is producing an abundance of squash lately so I’ve had to come up with a few creative ways to use it up. Why is it that there are so many recipes for baking with zucchini, but so few for summer squash?? It really is strange to me that zucchini in bread is such a normal thing, but you hardly ever hear of summer squash the same way?? Anyway, I found this delicious recipe on Pinterest and have adapted it to share with you today.

 

  These Double Chocolate Squash Muffins are hands down the best way to eat a vegetable. They seriously taste like a brownie. YUM! I hope you enjoy.

 

Double Chocolate Squash Muffins

makes 12 muffins

 

1 1/2 cups shredded summer squash OR zucchini

1 cup flour

1/2 cup cocoa powder

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon (optional)

1/2 cup oil

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla

1/2 cup chocolate chips

 

Step 1: Preheat oven to 350. Grease muffin tin.

Step 2: Squeeze excess moisture from squash.

Step 3: In mixing bowl, combine oil, sugars and vanilla.

Step 4: Mix in eggs and squash.

Step 5: In separate bowl, combine flour, baking soda, baking powder, salt and cinnamon.

Step 6: Add dry ingredients to wet ingredients. Mix until just combined.

Step 7: Fold in chocolate chips.

Step 8: Pour into greased muffin tin.

Step 9: Bake for 20 minutes.

 

Nutrition

Calories

145 cal

Fat

1 g

Carbs

27 g

Protein

6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 12 muffins

Double Chocolate Squash Muffins

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

  • 1 1/2 cups shredded summer squash OR zucchini
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 1/2 cup oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350. Grease muffin tin.
  2. Squeeze excess moisture from squash.
  3. In mixing bowl, combine oil, sugars and vanilla.
  4. Mix in eggs and squash.
  5. In separate bowl, combine flour, baking soda, baking powder, salt and cinnamon.
  6. Add dry ingredients to wet ingredients. Mix until just combined.
  7. Fold in chocolate chips.
  8. Pour into greased muffin tin.
  9. Bake for 20 minutes.
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https://www.gracefullittlehoneybee.com/double-chocolate-squash-muffins/

 

Other posts you might enjoy:

Easy Banana Nut Muffin Recipe on gracefullittlehoneybee.com Easy Amish Blueberry Muffins on gracefullittlehoneybee.com

Comments

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  1. Susan says

    These are AMAZING! Just took them out of the oven and ate one. They will make a regular appearance at our house. Thanks for the recipe!
    Reply

  2. Lexy says

    Can't wait to try these muffins. They look so beautiful and dark. You said to grease the tins, can I use paper muffin liners instead?
    Reply

  6. Barbara Sammons says

    These are one of the best muffins ever. Very moist and full of chocolate flavor. In the directions, can you add where to add the cocoa powder? It makes sense to add it to the flour and other dry ingredients, but it is not listed in the directions. Excellent recipe and will make again now that the squash are in the garden. Thanks.
    Reply

  7. Christie says

    A 1/2 cup of cocoa powder isn’t going to produce muffins that dark. Did you do anything additional to the ones in your pic?
    Reply

  8. Jamie says

    Great recipe! Kids loved it. Didn't have chocolate chips, so I left them out and they are still fantastic. Thanks!
    Reply

  9. Sarah says

    I made these a couple of months ago and then froze a couple of batches. Wow just took them out thawed and then kept in the fridge, they are even better we think. This recipe is outstanding!
    Reply