Description
Deliciously moist zucchini chocolate muffins that are perfect for any occasion. The zucchini adds moisture, while the chocolate satisfies sweet cravings.
Ingredients
1 ½ cups grated zucchini
1 cup all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup brown sugar
⅓ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup chocolate chips
Optional: ¼ cup chopped nuts
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Grate the zucchini using a box grater and squeeze out excess moisture.
3. In a large bowl, combine flour, cocoa powder, baking soda, and salt.
4. In another bowl, whisk together sugars, oil, eggs, and vanilla extract until smooth.
5. Gradually add the dry mixture to the wet, stirring gently.
6. Fold in the grated zucchini and chocolate chips, and optional nuts.
7. Fill each muffin cup about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let them cool slightly before serving.
Notes
Store muffins in an airtight container at room temperature for up to three days.
Freeze individually wrapped muffins for up to three months.
Substitute vegetable oil with melted coconut oil or applesauce for a healthier option.
Use a gluten-free flour blend to make the muffins gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 16g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg