Description
Simple recipe for moist chocolate muffins using grated zucchini.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, squeezed dry
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate medium bowl, mix the sugar, eggs, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips, if using.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Squeeze excess moisture from the grated zucchini using a paper towel or clean kitchen cloth for best results.
- You can substitute whole wheat flour for half of the all-purpose flour for a slightly different texture.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25
- Sodium: 180
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 30
Keywords: chocolate zucchini muffins, zucchini bread, easy muffins, moist chocolate muffins, vegetable muffins