Description
Deliciously moist chocolate muffins packed with shredded zucchini.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups shredded zucchini
- 3/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat together the eggs, granulated sugar, and brown sugar until smooth. Add vanilla and vegetable oil.
- Fold the shredded zucchini into the wet mixture.
- Gradually mix in the dry ingredients until just combined—do not overmix.
- Gently fold in the mini chocolate chips.
- Divide the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20–25 minutes, or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to squeeze excess moisture out of the zucchini before adding it to the batter.
- These muffins are great for breakfast or as a snack!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg