Description
Delight in these Chocolate Chip Zucchini Muffins—a moist and flavorful treat that cleverly incorporates veggies into a sweet indulgence. Perfect for breakfast, snacks, or dessert, these muffins offer a rich chocolate taste with the added benefit of hidden zucchini. Ideal for those looking to enjoy a nutritious twist on a classic muffin recipe.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini (about 1 medium zucchini)
1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon.
- Mix Wet Ingredients: In another bowl, beat the eggs. Add vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.
- Combine Ingredients: Add wet ingredients to dry ingredients and stir until just combined. Gently fold in shredded zucchini and chocolate chips.
- Fill and Bake: Divide the batter evenly among muffin cups, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Zucchini: For best results, finely grate the zucchini and squeeze out excess moisture before adding it to the batter.
Substitutes: For a dairy-free option, use dairy-free chocolate chips. Whole wheat flour can be substituted for all-purpose flour for a healthier choice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking, Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 220 kcal per muffin
