Description
Indulgent double chocolate zucchini muffins blend rich cocoa with garden-fresh zucchini for a sneakily nutritious treat. Moist, chocolatey, and surprisingly wholesome, these muffins will satisfy sweet cravings while giving you a veggie boost.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
Zucchini and Chocolate:
- 1.5 cups grated zucchini
- 1 cup chocolate chips
- 1/4 cup chocolate chunks (optional)
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Thoroughly drain excess moisture from grated zucchini by pressing it between paper towels, ensuring a dry texture for the muffins.
- Whisk together flour, cocoa powder, baking soda, and salt in a large mixing bowl until well combined and no lumps remain.
- In a separate bowl, blend granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and fully incorporated.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently to create a consistent chocolate batter without overmixing.
- Carefully fold in the drained zucchini and chocolate chips, distributing them evenly throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup approximately 2/3 full for optimal rising.
- Optional: Sprinkle additional chocolate chunks on top of each muffin for extra chocolate intensity.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Remove excess moisture from zucchini by pressing between paper towels to prevent soggy muffins and maintain a perfect texture.
- Avoid overmixing the batter to keep the muffins tender and prevent developing tough gluten strands.
- Use Dutch-processed cocoa powder for a richer, deeper chocolate flavor that elevates the entire recipe.
- Consider replacing vegetable oil with Greek yogurt or applesauce for a healthier, lower-fat version of the muffins.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg