Description
Delicious and moist Chocolate Zucchini Muffins that combine the richness of cocoa with the subtle sweetness and moisture of grated zucchini. These muffins are perfect for a healthy snack or breakfast treat, offering a tender crumb with optional chocolate chips for an extra indulgence. Easy to prepare and bake, they make a wonderful way to enjoy vegetables in a sweet form.
Ingredients
Scale
Muffin Batter
- 1 1/2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Prepare Zucchini: Grate the zucchini finely and then lightly blot it with a paper towel to remove excess moisture to avoid soggy muffins.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt to ensure even distribution of the leavening agents and cocoa.
- Mix Batter: Gradually add the dry ingredients into the wet ingredients bowl, stirring gently until just combined to avoid overmixing which can toughen the muffins.
- Add Zucchini and Chocolate Chips: Fold in the grated zucchini and chocolate chips if using, distributing them evenly throughout the batter.
- Fill Muffin Tins: Scoop the batter into the muffin tin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes. Check for doneness by inserting a toothpick in the center; it should come out with moist crumbs but no wet batter.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely and stop further cooking from residual heat.
- Serve or Store: Serve the muffins warm for the best taste and texture or store them in an airtight container for later enjoyment.
Notes
- For best results, use fresh zucchini and avoid over-wetting it to prevent soggy muffins.
- Chocolate chips are optional but add a nice melty burst of chocolate flavor.
- You can substitute vegetable oil with melted coconut oil for a different flavor profile.
- These muffins freeze well; store in airtight bags and thaw before serving.
- Adjust sugar amount to taste if you prefer your muffins less sweet.
