Caramel Chocolate Zucchini Muffins
The rich chocolate of these muffins pairs deliciously with the buttery, sweet, gooey caramel pools found in each bite. And shredded zucchini keeps these muffins moist for breakfast, lunch, snacks and dessert!
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 3 large eggs
- 2 cups shredded zucchini, drained well (see note above in blog post)
- ½ cup vegetable oil
- 1 tsp vanilla
- ½ tsp salt
- 2 cups flour
- ½ tsp baking soda
- 1½ tsp baking powder
- ½ cup cocoa powder
- 1 tsp cinnamon
- ⅔ cup soft caramel candy
Line a muffin tin with muffin cups. Or grease a muffin tin, if you're not using muffin cups. Preheat the oven to 350°F.
In a medium mixing bowl, whisk the granulated sugar, brown sugar and eggs together for three minutes, in a stand mixer or with an electric handheld whisk. If whisking by hand, whisk for five minutes.
Stir in the shredded (and drained) zucchini, vegetable oil, vanilla and salt. Set aside.
In a separate mixing bowl, whisk together the flour, baking soda, baking powder, cocoa powder and cinnamon.
Add the dry ingredients into the wet ingredients and mix it just until you no longer see the dry ingredients.
Fill muffin cups two-thirds full with the batter. Tear apart small pieces of the soft caramel candy and flatten them between your fingers until they are just slightly smaller than your muffins cups. Place a caramel candy piece on top of the batter in each muffin cup. Bake for 18 to 20 minutes, until a toothpick inserted to the edge (where there is no caramel) comes out clean. Let cool for at least 10 minutes, then enjoy!