Chocolate and Zucchini Muffins

5 from 1 vote

Chocolate and Zucchini Muffins are the perfect way to sneak a vegetable into a delicious sweet treat! Cocoa powder and chocolate chips give these muffins rich and decadent chocolaty flavor, while the shredded zucchini makes them super moist and tender. Enjoy this recipe as an easy make-ahead breakfast option, snack, or healthy dessert!

Prep Time25

Cook Time20

Total Time45

Course: Breads and Muffins

Cuisine: American

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

1 1/4 cups all-purpose flour preferably unbleached
1/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick unsalted butter softened
1 cup granulated sugar
2 large eggs lightly beaten
1/4 cup whole milk
1 teaspoon vanilla extract
1 cup (packed) shredded zucchini squeezed of excess liquid
1 bag (12-ounce) semi-sweet chocolate chips

Instructions

Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper muffin cups or spray with cooking spray.
Combine the dry ingredients (flour, cocoa powder, baking powder, baking soda, cinnamon, and salt) in a large mixing bowl.
Combine the butter and sugar in another bowl and beat until fluffy with a hand or stand mixer.
Beat in eggs, milk and vanilla.
Stir in the flour mixture, zucchini and chocolate chips and mix by hand until just combined.
Fill the prepared muffin cups evenly with the batter.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean or tops bounce back to the touch. Be careful not to overbake.

Notes

TIPS:

Although you can remove a lot of water with just your hands, cheesecloth, or a flour sack towel will help remove even more.
To check if the muffins are done, insert a wooden toothpick into the center of one of the middle muffins before taking the pan out of the oven. The muffins are ready if the pick comes out clean or with a few moist crumbs. Muffins in the outer cups often bake faster than those in the center.

STORAGE:

Will stay fresh for up to 4 days. Store them in an airtight container on the counter or freeze them for up to 6 months.

Nutrition