I am writing this on a rare lazy Saturday. We are not required to be anywhere all day! It is amazing. The dishwasher is jamming and the dryer is already going. But, that is okay because I slept in until the late hour of 7:30 am. The kids are chowing down on Mocha Zucchini Muffins. They were pumped to eat them for breakfast; because, we just might have eaten them last night for dessert. Yep! Two meals in a row because they are that tasty. Mocha Zucchini Muffins are a fun twist on classic zucchini bread.
I love muffins for quick make ahead breakfasts. You can boil some hard boiled eggs while the muffins are baking, and you have a complete breakfast ready to go in the morning. Another one of my favorite make-ahead breakfasts is Blueberry Muffin Overnight Oatmeal.
Gardens are popular in the South. Even if it is only a tiny container garden, people love growing veggies. Zucchini is a super popular veggie to grow. Partially because it so easy. Zucchini is quite productive which is great at the beginning of the summer. By the end of the summer, you have zucchini coming out of your ears and are tired of fried, baked and grilled squash. That is when zucchini bread comes in. Traditional zucchini bread is a moist spice bread. Have you tried zucchini bread? If not, it is important to understand the role of the zucchini. It does not add flavor! So no worries, your sweet bread is not going to taste like squash, but it does add lots of yummy moisture. Zucchini makes some of the moistest breads and muffins that will ever touch your lips. And that is the main reason, zucchini muffins are so awesome!
Mocha Zucchini Muffins are a great summer time treat.
- 2 cups Flour
- 1 cup Cocoa
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1 cup Sugar
- 3 Eggs
- 1 cup Cold Brewed Coffee
- 1/3 cup Yogurt Dairy Free: Use Coconut Yogurt
- 1 cup Grated Zucchini
- 1 cup Chocolate Chips Dairy Free: Use Enjoy Life
Preheat oven to 350 degrees.
Add Flour, Cocoa, Baking Powder Baking Soda, Salt, Cinnamon and Sugar to a mixing bowl. Mix with by hand or on low with a mixer for 1 minute.
Add Eggs, Coffee, and Yogurt mix on medium low for 2 to 3 minutes. Once well combined add Grated Zucchini and Chocolate Chips mix by hand.
Spoon mixture into muffin papers. Fill papers 2/3 full. Bake for 18 to 22 minutes.
Cool in pan for 5 minutes and then transfer to cooling rack to allow muffins to completely cool.
Makes 12 large muffins or 18 regular sized muffins