Chocolate Zucchini Muffins
Moist, rich, and indulgently chocolaty, these Chocolate Zucchini Muffins offer a clever way to sneak in some extra veggies without sacrificing flavor. Packed with grated zucchini, these muffins are incredibly tender, while a generous dose of cocoa powder and melty chocolate chips makes them a decadent treat for breakfast, snack time, or dessert. Ready in just 35 minutes, this easy muffin recipe combines simple pantry staples like flour, sugar, and vanilla with a touch of cinnamon for a warm, spiced undertone. Perfect for picky eaters or anyone craving a guilt-free chocolate fix, these muffins also freeze beautifully, making them a convenient grab-and-go option. Whether served fresh out of the oven or saved for later, these irresistible zucchini chocolate muffins will be a fast favorite in your household!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoons baking soda
- 0.25 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 2 large eggs
- 0.75 cups granulated sugar
- 0.75 cups light brown sugar, packed
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1.5 cups zucchini, grated (about 1 medium zucchini)
- 1 cups chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
In a separate medium bowl, beat the eggs, granulated sugar, and brown sugar together until smooth and creamy.
Add the vegetable oil and vanilla extract to the wet ingredients and mix until fully incorporated.
Stir the grated zucchini into the wet ingredients.
Add the wet ingredients to the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in the chocolate chips to the batter evenly.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring 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 longer storage.
Nutrition Facts
Calories |
4398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.3 g | 258% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 69.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 689.1 g | 251% | |
| Dietary Fiber | 66.1 g | 236% | |
| Total Sugars | 430.3 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 496 mg | 38% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 4120 mg | 88% | |
*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.
