Chocolate Zucchini Muffins: Moist, Delicious, and Perfect for Breakfast or Dessert
Indulge in these Chocolate Zucchini Muffins , a moist and tender treat with a rich chocolate flavor and melty chocolate chips. Made with fresh grated zucchini, these muffins are the perfect way to use up garden zucchini while satisfying your chocolate cravings. Easy to make and ready in under an hour, they're ideal for breakfast, snacks, or dessert!
Ingredients
- 1 cup finely grated zucchini about 1 small-to-medium zucchini
- 1 ½ cups all-purpose flour 187.5 grams
- ½ cup cocoa powder 40 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil or canola oil, 120 ml
- ½ cup granulated sugar 100 grams
- ½ cup brown sugar light or dark, 100 grams
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk 60 ml
- ¾ cup chocolate chips 120 grams
Instructions
- Prep Your Zucchini: Start by grating your zucchini finely. No need to peel it—the skin blends right in. Once grated, grab a paper towel and gently squeeze out any extra liquid. Think of it like wringing out a sponge; you want it damp, not dripping.
- Mix the Dry Ingredients: In one bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures everything is evenly distributed, which means no weird lumps or flat spots in your muffins.
- Combine the Wet Ingredients: In another larger bowl, mix the oil, sugars, eggs, vanilla, and milk until smooth. You’re aiming for a glossy, cohesive mixture. Imagine stirring paint—you want it silky and lump-free.
- Bring It All Together: Slowly add the dry ingredients to the wet ones, mixing carefully. The batter will look sticky and shiny—that’s exactly what you want. Fold in the grated zucchini and chocolate chips last. At this point, you’ll see tiny flecks of green throughout the batter, but don’t worry—they’ll disappear as the muffins bake.
- Bake ‘Em Up: Spoon the batter into a lined muffin tin, filling each cavity about ¾ full. Pop them in the oven at 375°F (190°C) for 20–25 minutes. When they’re done, the tops should be rounded and springy, and a toothpick inserted should come out clean—or with just a few moist crumbs.
Notes
- Zucchini: No need to peel the zucchini before grating. Finely grated zucchini works best as it dissolves into the batter during baking.
- Storage: Store in an airtight container at room temperature for up to 3 days. Freeze cooled muffins for up to 2 months and thaw overnight in the fridge.
- Nutrition: Nutrition information is an estimate based on 1 muffin, assuming the recipe yields 12 equal-sized muffins.