Description
Delicious and moist Chocolate Chip Zucchini Muffins that combine the rich flavor of cocoa and chocolate chips with the subtle freshness of shredded zucchini. Perfect as a healthy snack or breakfast treat, these muffins are easy to make and bake in just 40 minutes.
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 prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until well combined.
- Mix Wet Ingredients: In another bowl, beat the eggs thoroughly. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract, mixing until the mixture is smooth and well combined.
- Combine Ingredients: Pour the wet ingredient mixture into the dry ingredients and stir until just combined to avoid overmixing. Gently fold in the shredded zucchini and semi-sweet chocolate chips to distribute evenly throughout the batter.
- Fill and Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. 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 after baking, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure to shred the zucchini finely and squeeze out excess moisture to prevent soggy muffins.
- Using paper liners makes cleanup easier and helps muffins retain moisture.
- You can substitute vegetable oil with melted coconut oil for a slightly different flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, ensure chocolate chips are dairy-free and consider using flax eggs instead of regular eggs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
