Chocolate Zucchini Muffins
Moist and delicious chocolate zucchini muffins made with shredded zucchini and rich cocoa powder. Perfect for a healthy snack or breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed dry)
1/2 cup mini chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
In a large bowl, beat the granulated sugar, light brown sugar, and eggs together until smooth and creamy.
Add the vegetable oil and vanilla extract to the wet ingredients and mix until combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the shredded zucchini and mini chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.