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.
How to Make Double Chocolate Squash Muffins:
makes 12 muffins
Preheat oven to 350. Grease muffin tin.
Squeeze excess moisture from squash.
In mixing bowl, combine oil, sugars and vanilla.
Mix in eggs and squash.
In separate bowl, combine flour, baking soda, baking powder, salt and cinnamon.
Add dry ingredients to wet ingredients. Mix until just combined.
Fold in chocolate chips.
Pour into greased muffin tin.
Bake for 20 minutes.
Want more squash recipes? Here are some of our favorites:
- Herb and Cheddar Squash Bread
- Zucchini Oatmeal Muffins
- Double Chocolate Zucchini Bread
- Greek Yogurt Zucchini Muffins
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Double Chocolate Squash Muffins
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
- Preheat oven to 350. Grease muffin tin.
- Squeeze excess moisture from squash.
- In mixing bowl, combine oil, sugars and vanilla.
- Mix in eggs and squash.
- In separate bowl, combine flour, baking soda, baking powder, salt and cinnamon.
- Add dry ingredients to wet ingredients. Mix until just combined.
- Fold in chocolate chips.
- Pour into greased muffin tin.
- Bake for 20 minutes.
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