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Chocolate Zucchini Muffins Recipe

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These Chocolate Zucchini Muffins are rich, moist, and bursting with chocolate flavor, cleverly hiding healthy zucchini inside. Perfect for breakfast or a snack, they combine the sweetness of chocolate chips with the subtle moisture from grated zucchini, creating an irresistible treat that everyone will love.

Ingredients

Wet Ingredients

  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder (Hershey’s Special Dark recommended)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon

Add-ins

  • 2 cups finely grated zucchini, slightly drained
  • 1 cup semisweet chocolate chips
  • ½ cup mini milk chocolate chips (optional, for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Prepare your muffin pan by either spraying the wells with nonstick cooking spray or lining them with paper liners to ensure easy removal of the muffins after baking.
  2. Mix Wet Ingredients: In a large bowl, use an electric mixer to beat together the granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is fully combined and smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, baking soda, and ground cinnamon to evenly distribute the dry components.
  4. Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overmixing, which can make the muffins tough.
  5. Add Zucchini and Chocolate Chips: Fold in the finely grated zucchini so it is evenly distributed throughout the batter. Then stir in the semisweet chocolate chips for bursts of chocolate in every bite.
  6. Fill Muffin Pan: Using a large cookie scoop or spoon (about 3 tablespoons per muffin), evenly distribute the batter into the prepared muffin wells. Optionally, sprinkle mini milk chocolate chips on top of each muffin for extra chocolatey goodness and appealing texture.
  7. Bake: Place the muffin pan into the preheated oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm. Enjoy these delightful, chocolatey muffins any time of day.

Notes

  • Make sure to finely grate the zucchini and slightly drain it to prevent excess moisture from making the batter too wet.
  • Using both granulated and brown sugar adds complexity to the sweetness and moistness.
  • Do not overmix the batter once the dry ingredients are added to keep muffins tender.
  • Chocolate chips can be swapped for any preferred variety such as dark chocolate or white chocolate chips.
  • These muffins freeze well; store them in an airtight container in the freezer for up to 3 months.

Find it online: https://yumntasty.com/chocolate-zucchini-muffins-recipe/