Description

These chocolate zucchini muffins are a delightful treat, combining rich cocoa flavor with the subtle sweetness of shredded zucchini. Perfect for breakfast or a snack, this easy recipe utilizes simple ingredients without sacrificing taste.

Ingredients

Scale

3 cups shredded zucchini
3 eggs
3/4 cup vegetable oil
2 tsp vanilla extract
2 cups all purpose flour
1/2 cup 100% cocoa powder
1 cup white granulated sugar
1 cup brown sugar
1/4 tsp salt
2 tsp cinnamon
1 tsp baking soda
1 1/2 tsp baking powder
1 1/2 cups chocolate chips
1/2 cup mini chocolate chips for topping, optional

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Instructions

Preheat the oven to 350℉ and prepare a muffin pan by greasing it and lining with cupcake liners.
Wash the zucchini and pat it dry without peeling. Grate it using a box grater and place in a large mixing bowl. If desired, peel the zucchini to avoid visible green bits.
Add eggs, vegetable oil, vanilla extract, and both sugars to the bowl. Whisk until thoroughly combined.
Incorporate the all-purpose flour, cocoa powder, salt, cinnamon, baking soda, and baking powder. Mix until just combined, being careful not to overmix.
Gently fold in the chocolate chips until evenly distributed within the batter.
Use an ice cream scoop to evenly fill each muffin cup with batter, filling them no more than 3/4 full.
Bake for about 20 minutes. Check for doneness by gently touching the tops or using a thermometer to ensure they reach 200-205℉.

Notes

Feel free to substitute half of the all-purpose flour with whole wheat flour for a healthier twist.
Ensure the zucchini is well-drained and patted dry to avoid excessive moisture in the muffins.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg