Description
These Double Chocolate Zucchini Muffins are ultra moist, rich in cocoa flavor, and secretly packed with shredded zucchini. A healthier chocolate muffin recipe that’s perfect for breakfast, snack, or dessert. Great for freezing and kid-friendly, too!
Ingredients
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
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners and set aside.
2. Grate the zucchini and squeeze out excess moisture using a paper towel.
3. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. In another bowl, whisk the eggs, sugar, oil, and vanilla until smooth.
5. Stir the shredded zucchini into the wet mixture.
6. Add the dry ingredients to the wet and mix until just combined—do not overmix.
7. Fold in the chocolate chips using a spatula.
8. Fill muffin liners 3/4 full with batter.
9. Bake for 18–22 minutes or until a toothpick inserted into the center comes out mostly clean.
10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not skip squeezing out the zucchini or the muffins may become too wet.
For an extra depth of chocolate flavor, add 1 teaspoon of espresso powder to the dry mix.
These muffins freeze beautifully for up to 2 months—just wrap tightly and store in a zip bag.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg