Description
Delicious and moist Chocolate Chip Zucchini Muffins combining the subtle sweetness of zucchini with rich cocoa and melty semi-sweet chocolate chips. Perfect for a healthy snack or breakfast treat with a balance of natural veggies and indulgent chocolate.
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
Other
- 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 prevent sticking.
- 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.
- Combine Wet Ingredients: In another bowl, beat the eggs well. Then add vegetable oil, granulated sugar, brown sugar, and vanilla extract, mixing until the mixture is smooth and well combined.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredient bowl and stir gently until just combined. Avoid overmixing to keep muffins tender.
- Add Zucchini and Chocolate Chips: Gently fold in the shredded zucchini and semi-sweet chocolate chips, ensuring even distribution without deflating the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow space for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use medium zucchini for accurate measurement; too much moisture can make muffins soggy.
- For a nuttier texture, consider adding 1/2 cup chopped walnuts or pecans.
- Make sure not to overmix the batter to keep muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; wrap individually and freeze up to 3 months.
