Description
Deliciously moist chocolate chip zucchini muffins made with cocoa powder and shredded zucchini, perfect for a healthy snack or breakfast treat. These muffins combine the rich flavor of chocolate with the subtle sweetness and moisture of zucchini, baked to perfection in just 40 minutes.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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 to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In another bowl, beat the eggs thoroughly. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract; mix until well combined and smooth.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing. Fold in the shredded zucchini and semi-sweet chocolate chips carefully.
- Fill and Bake: Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving. Enjoy warm or at room temperature.
Notes
- Make sure to squeeze out excess moisture from the shredded zucchini to avoid soggy muffins.
- If you prefer a less sweet muffin, reduce the granulated and brown sugar by 1/4 cup each.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Substitute vegetable oil with melted coconut oil for a different flavor profile.
- Use dairy-free chocolate chips to make this recipe vegan-friendly, but replace eggs accordingly.
