Chocolate Pudding Zucchini Muffins
Indulge in the perfect harmony of rich chocolate decadence and sneaky veggie goodness with these Chocolate Pudding Zucchini Muffins. Packed with a double dose of chocolate from cocoa powder and instant chocolate pudding mix, these muffins are irresistibly moist thanks to the hidden addition of shredded zucchini. Mini chocolate chips add bursts of sweetness in every bite, making them a hit with kids and adults alike. Quick to whip up in just 15 minutes of prep time, these muffins are perfect for breakfast, snacks, or dessert. Plus, they’re freezer-friendly for easy meal prep! Whether you’re looking to use up summer zucchini or simply crave a healthier treat, these muffins deliver maximum flavor with minimal effort.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 3.4 ounce package Instant chocolate pudding mix
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 whole Large eggs
- 0.5 cup Whole milk
- 0.5 cup Vegetable oil
- 1 teaspoon Pure vanilla extract
- 1.5 cups Shredded zucchini
- 0.75 cup Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, instant chocolate pudding mix, granulated sugar, baking powder, baking soda, and salt. Whisk to combine evenly.
In a separate medium-sized bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.
Fold in the shredded zucchini and mini chocolate chips, ensuring they’re evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
Nutrition Facts
Calories |
3061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2214 mg | 96% | |
| Total Carbohydrate | 442.0 g | 161% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 216.8 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 452 mg | 35% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 2850 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
