Description
Moist and tender chocolate zucchini muffins swirled with rich Nutella and a hint of lemon zest for brightness. A delicious way to sneak vegetables into a sweet treat.
Ingredients
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup butter (softened (1 stick))
- ¾ cup sugar
- 2 large egg
- 1 cup grated zucchini (packed)
- Zest of one lemon
- ½ cup Nutella (chocolate hazelnut spread)
Instructions
- Preheat the oven to 350 degrees F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Add the eggs and mix well.
- With the mixer on low, gradually add the dry ingredients to the wet mixture until just combined. Fold in the grated zucchini and lemon zest.
- Divide the batter evenly among the muffin liners, filling each about 2/3 full. Add 1 teaspoon of Nutella to each and swirl gently with a toothpick.
- Bake for 17–22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Notes
- Squeeze excess moisture from zucchini if it is very wet.
- Do not overmix the batter to keep muffins tender.
- Store in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 2 months.
- Serve slightly warm for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
