Chocolate Zucchini Muffins Recipe

Here’s a recipe for Chocolate Zucchini Muffins, a moist and chocolaty treat that’s secretly packed with a veggie boost. Perfect for breakfast, snacks, or dessert!

Ingredients:

Dry ingredients:

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (40g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Wet ingredients:

• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar, packed
• 1/2 cup (120ml) vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups (200g) grated zucchini (packed, do not squeeze out the liquid)

Add-ins:

• 3/4 cup (135g) semi-sweet chocolate chips (plus extra for topping, optional)
• 1/2 teaspoon cinnamon (optional, for a warm spice flavor)

Instructions:

1. Preheat the oven:

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.

2. Prepare the dry ingredients:

• In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. Mix the wet ingredients:

• In a medium bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
• Stir in the grated zucchini until well combined.

4. Combine the wet and dry ingredients:

• Gradually add the wet mixture to the dry ingredients, folding gently until just combined. Be careful not to overmix.
• Fold in the chocolate chips.

5. Fill the muffin cups:

• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
• Sprinkle additional chocolate chips on top of each muffin if desired.

6. Bake the muffins:

• Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

7. Serve and enjoy:

• These muffins are best served warm, with gooey chocolate chips, but they’re just as delicious at room temperature!

Tips:

• Zucchini prep: No need to peel the zucchini; the skin adds extra nutrients and disappears into the batter.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
• Add-ins: Add a handful of chopped nuts or swap half the chocolate chips for white chocolate or peanut butter chips for variety.

These Chocolate Zucchini Muffins are rich, fluffy, and perfect for sneaking a bit of veggie goodness into your day. You’ll love how easy and delicious they are!