Description
Delicious and moist chocolate zucchini muffins, perfect for a sweet treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (moisture squeezed out)
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners and set aside.
- Grate the zucchini and squeeze out excess moisture using a paper towel.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk the eggs, sugar, oil, and vanilla until smooth.
- Stir the shredded zucchini into the wet mixture.
- Add the dry ingredients to the wet and mix until just combined—do not overmix.
- Fold in the chocolate chips using a spatula.
- Fill muffin liners 3/4 full with batter.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out mostly clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, make sure to squeeze out as much moisture from the zucchini as possible.
- These muffins can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg