Easy Chocolate Zucchini Muffins
Easy Chocolate Zucchini Muffins are a delicious treat that's easy to whip up in just one bowl. They're extra moist and flavorful with the shredded zucchini and chocolate chips, making them perfect for breakfast or as a snack.
Print
Pin
Servings: 18
Calories: 166kcal
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup milk
- 1/3 cup oil canola or vegetable
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini not drained
- 1 1/2 cups semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line or grease a muffin pan and set aside.
- In a large bowl, whisk together four, cocoa powder, granulated sugar, brown sugar, salt, baking powder, and baking soda.
- Add milk, oil, eggs, and vanilla extract. Stir until just combined. Fold in zucchini and 1 cup of the chocolate chips.
- Fill each muffin cup 3/4 full. Top with the remaining chocolate chips on each muffin.
- Bake for 17-20 minutes or until a toothpick inserted into the center of each muffin comes out clean. Allow muffins to cool for 5 minutes before transferring to a cooling rack to finish cooling. Enjoy!
Notes
Storage: Store muffins in an air-tight container for up to 2 days at room temperature or in the freezer for up to 2-3 months.
Helpful Tips:
- Mix the batter until just combined. Overmixing can lead to dense, gummy muffins.
- Grate the zucchini with a large grater to keep the liquid in the zucchini as much as possible.
- For a more bakery-style muffin, fill the muffin cups to the top with batter. Also
Nutrition
Serving: 18muffins | Calories: 166kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7.8g | Saturated Fat: 1.6g | Cholesterol: 42mg | Sodium: 941mg | Potassium: 685mg | Fiber: 1g | Sugar: 9g | Calcium: 261mg | Iron: 2mg
