Description
These Chocolate Zucchini Muffins are moist, chocolatey, and surprisingly wholesome. Thanks to the hidden zucchini, they have a tender crumb while still delivering deep cocoa flavor. Perfect as a breakfast treat or afternoon snack!
Ingredients
1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup chocolate chips (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. Grate the zucchini and lightly blot with a paper towel to remove excess moisture.
3. In a large mixing bowl, whisk together eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth.
4. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
5. Gradually add dry ingredients to the wet ingredients and stir until just combined.
6. Fold in the zucchini and chocolate chips.
7. Scoop batter into muffin tins, filling each about 3/4 full.
8. Bake for 18–22 minutes or until a toothpick inserted comes out with moist crumbs.
9. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
10. Serve warm or store for later.
Notes
Don’t overmix the batter—stop as soon as everything is incorporated to keep the muffins fluffy.
Lightly blot the zucchini, but don’t squeeze it dry—its moisture makes the texture perfect.
You can freeze baked muffins for up to 2 months; microwave for 20 seconds to reheat.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: chocolate zucchini muffins, healthy muffins, hidden veggie muffins