These chocolate zucchini muffins are the perfect way to make the most of your garden zucchini! Moist, rich, and bursting with chocolatey goodness, they’re a treat everyone will adore!
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-process)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, lightly packed
- 1 1/2 cups grated zucchini, drained
- 1/2 cup semi-sweet chocolate chips
INSTRUCTIONS
- Preheat your oven to 350°F (175°C).
- Prepare a muffin tin by lining it with paper liners or lightly coating it with non-stick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, mix the oil, milk, eggs, vanilla, granulated sugar, and brown sugar until smooth and well blended.
- Stir the grated zucchini into the wet mixture.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
- Fold in the chocolate chips.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
STORAGE
Store muffins in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.
NOTES
For a healthier twist, try replacing half of the all-purpose flour with whole wheat flour and reducing the granulated sugar to 1/4 cup. The muffins will still be moist and chocolatey, though slightly less sweet—perfect if you prefer a more wholesome treat!
