Description
Deliciously moist and chocolatey Chocolate Chip Zucchini Muffins that combine the subtle freshness of shredded zucchini with rich cocoa and sweet chocolate chips. Perfect for a healthy twist on classic muffins, these treats balance veggies and indulgence in every bite, ideal for breakfast or an afternoon snack.
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
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
Additional Ingredients
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or spraying with non-stick cooking spray to prevent sticking.
- 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 a separate bowl, beat the eggs thoroughly. Then add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until the wet ingredients are well combined and smooth.
- Combine Ingredients: Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently until the mixture is just combined to avoid overmixing, which can toughen the muffins. Fold in the shredded zucchini and semi-sweet chocolate chips evenly.
- Fill and Bake: Evenly divide the batter among the muffin cups, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before serving. This helps maintain their shape and texture.
Notes
- Use fresh, firm zucchini for best texture and moisture balance.
- Do not overmix the batter to keep muffins tender and fluffy.
- These muffins freeze well; store in an airtight container for up to 3 months.
- You can substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor.
- For a lower sugar option, reduce granulated and brown sugar by a quarter cup each.
