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Description
Enjoy moist and delicious Chocolate Zucchini Muffins. This recipe is easy to follow and perfect for using up extra zucchini.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, excess moisture squeezed out
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine sugar, oil, eggs, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in the shredded zucchini and chocolate chips.
- Fill each muffin liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center 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
- Squeeze excess moisture from zucchini with paper towels.
- Add nuts for extra crunch.
- Store in an airtight container at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg