Description
Moist and chocolatey zucchini muffins that sneak in veggies while satisfying your sweet tooth. A perfect treat for breakfast or snack time!
Ingredients
- 1 1/2 cups shredded zucchini (about 1 medium zucchini), lightly squeezed
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 3/4 cup mini chocolate chips (plus extra for topping)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, whisk the eggs, vegetable oil, milk, vanilla extract, and sugar until smooth.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Gently fold in the shredded zucchini and 3/4 cup chocolate chips.
- Divide the batter evenly among the prepared muffin cups. Sprinkle additional chocolate chips on top.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Notes
- Lightly squeeze the shredded zucchini to remove excess moisture, but don’t dry it out completely.
- You can substitute whole wheat flour for half the all-purpose flour for added fiber.
- Store muffins in an airtight container for up to 3 days at room temperature or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
