Chocolate Zucchini Muffins
Chocolate zucchini muffins are rich and delicious, no one will guess they have zucchini! Enjoy for breakfast or as an afternoon snack.
Equipment
- Muffin Pan
- electric mixer
- whisk
- Large cookie scoop
Ingredients
Sugars and Oil
- 1.5 cups granulated sugar
- 0.5 cups packed light brown sugar
- 1 cups vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder I like Hershey's Special Dark
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
Mix-ins
- 2 cups finely grated zucchini slightly drained
- 1 cups semisweet chocolate chips
- 0.5 cups mini milk chocolate chips optional
Instructions
Preparation
- Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
- In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
- Gradually add the dry ingredients into the sugar mixture and mix until just combined.
- Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.
- Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
- If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
- Bake in preheated oven for 18-22 minutes.
Notes
Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 16gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 10mg
Tried this recipe?Let us know how it was!