Double Chocolate Zucchini Muffins
Deliciously moist and chocolatey muffins made with grated zucchini, perfect for sneaking in more veggies while satisfying your sweet tooth.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup grated zucchini Make sure to grate finely.
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup vegetable oil
- 2 large eggs Use room temperature for better mixing.
- 1 teaspoon vanilla extract
Mix-ins
- ½ cup chocolate chips Semi-sweet or any preferred type.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners.
- Grate your zucchini finely and set it aside.
- Make sure your eggs are at room temperature.
Mixing the Batter
- In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well until incorporated.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients and stir gently until just combined.
- Carefully fold in the chocolate chips until evenly distributed.
Baking
- Fill the muffin cups about 3/4 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, let them cool in the muffin tin for a few minutes before transferring to a wire rack.
Notes
These muffins make a great breakfast or snack and can be customized with mix-ins like nuts or spices. They store well in an airtight container for several days.