Chocolate Zucchini Muffins
Moist and fluffy muffins made with grated zucchini and rich cocoa, perfect for breakfast or a delightful snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: Baking
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the grated zucchini, vegetable oil, eggs, and vanilla extract in a large bowl.
- Whisk together the flour, cocoa powder, sugar, brown sugar, baking soda, baking powder, and salt in another bowl.
- Mix gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the chocolate chips gently.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool muffins in the tin for a few minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, freeze muffins wrapped tightly for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg