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Chocolate Zucchini Muffins

Decadent Chocolate Zucchini Muffins You’ll Love to Make

Delightful Chocolate Zucchini Muffins combine rich chocolate flavor with hidden vegetables for a guilt-free treat that's perfect for snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: Baking
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All Purpose Flour or whole wheat flour for a denser texture
  • 1/3 cup Unsweetened Cocoa Powder (Dutch Process) avoid using sweetened cocoa
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Canola Oil or coconut oil for richer flavor
  • 1/2 cup Milk any non-dairy milk works well
  • 2 large Eggs
  • 2 teaspoons Vanilla Extract
  • 3/4 cup Granulated Sugar consider reducing to 1/4 cup for healthier option
  • 1/4 cup Brown Sugar (lightly packed)
  • 1 cup Grated Zucchini (drained) squeeze out excess moisture
  • 1/2 cup Semi-Sweet Chocolate Chips dark or milk chocolate chips work as substitutes

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or lightly grease each cup with cooking spray.
  3. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. In another bowl, mix together the oil, milk, eggs, vanilla extract, granulated sugar, and brown sugar until smooth.
  5. Gently fold the grated zucchini into the wet mixture until evenly distributed.
  6. Pour the wet mixture into the bowl with the dry ingredients and gently combine using a spatula.
  7. Fold in the semi-sweet chocolate chips.
  8. Fill each muffin cup about three-quarters full with the batter.
  9. Place the muffin tin in the oven and bake for 20-22 minutes.
  10. Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.
  11. Store in an airtight container for 3-5 days or freeze for up to 3 months.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 23gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Drain zucchini well to avoid overly moist muffins. Avoid overmixing the batter to keep muffins fluffy.

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