Description
These Chocolate Chip Zucchini Muffins are moist, chocolaty treats made with shredded zucchini, cocoa powder, and semi-sweet chocolate chips. Perfect for a snack or breakfast, they combine the wholesome goodness of zucchini with rich chocolate flavor, balanced with cinnamon and a hint of vanilla.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract, mixing well until the mixture is smooth and homogeneous.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to maintain a light texture.
- Fold in Zucchini and Chocolate Chips: Gently fold in the shredded zucchini and semi-sweet chocolate chips evenly into the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow room to rise.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure not to overmix the batter to keep muffins tender.
- Shredded zucchini should be squeezed lightly to remove excess moisture to avoid soggy muffins.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week.
- You can substitute mini chocolate chips for regular chocolate chips for smaller bursts of chocolate.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
