Description
Moist and rich chocolate muffins packed with zucchini and two types of chocolate.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium)
- 1 cup chocolate chips (semi-sweet or dark)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Stir the grated zucchini into the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chocolate chips and nuts (if using).
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained after grating to prevent excess moisture in the batter.
- You can substitute milk chocolate chips for semi-sweet or dark for a sweeter muffin.
- These muffins freeze well for up to 3 months.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: chocolate zucchini muffins, double chocolate muffins, moist muffins, easy muffin recipe, chocolate chip muffins, zucchini bread muffins