Description
Delicious and moist Chocolate Chip Zucchini Muffins made with cocoa powder, shredded zucchini, and semi-sweet chocolate chips. These muffins are perfect for a nutritious snack or breakfast treat, combining the subtle sweetness of zucchini with rich chocolate flavor.
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
- 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 thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs. Then add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until the mixture is smooth and well combined.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. Fold in the shredded zucchini and semi-sweet chocolate chips evenly throughout the batter.
- Fill and Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy as a delicious snack or breakfast treat.
Notes
- Make sure to shred the zucchini finely and squeeze out excess moisture to prevent soggy muffins.
- You can substitute vegetable oil with melted coconut oil or any neutral oil if preferred.
- For a nuttier flavor, consider adding chopped walnuts or pecans along with the chocolate chips.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Using paper liners makes removal easier and cleanup quicker.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
