Chocolate Chip Zucchini Muffins
These moist chocolate zucchini muffins blend the rich indulgence of chocolate with the subtle freshness of garden zucchini, creating a guilt-free treat that's as nutritious as it is delicious. Perfect for breakfast on-the-go or an afternoon pick-me-up!
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Servings: 12 muffins
Calories: 285kcal
Equipment
- Muffin Tin
- Cheese Grater
- Mixing bowls
- Kitchen towel
Ingredients
Dry Ingredients
- 2 cups all-purpose flour substitute with whole wheat flour or gluten-free blend if desired
- 1/2 cup unsweetened cocoa powder Dutch-processed for a richer flavor
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon optional, but enhances the chocolate flavor
Wet Ingredients
- 2 cups zucchini finely grated, about 2 medium zucchini, moisture squeezed out
- 3/4 cup granulated sugar can reduce to 1/2 cup if preferred
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil or substitute with unsweetened applesauce for a lighter version
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
Mix-ins
- 1 cup semi-sweet chocolate chips plus extra for topping
- 1/2 cup walnuts or pecans chopped, optional
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well. Grate the zucchini using the fine side of your grater. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
- In a large bowl, whisk together the oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, then fold in the squeezed zucchini.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. Fold in the chocolate chips and nuts (if using), reserving a small handful of chocolate chips for topping.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The tops should spring back lightly when touched.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
1. For best results, make sure to properly squeeze the moisture out of the zucchini to prevent soggy muffins.
2. Room temperature eggs incorporate better, creating a lighter texture.
3. These muffins can be stored at room temperature in an airtight container for up to 3 days, or frozen for up to 3 months.
4. To make these muffins gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
5. For a healthier version, replace oil with applesauce and use dark chocolate chips instead of semi-sweet.
2. Room temperature eggs incorporate better, creating a lighter texture.
3. These muffins can be stored at room temperature in an airtight container for up to 3 days, or frozen for up to 3 months.
4. To make these muffins gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
5. For a healthier version, replace oil with applesauce and use dark chocolate chips instead of semi-sweet.
Nutrition
Calories: 285kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 210mg | Fiber: 3g | Sugar: 22g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 10mg
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