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Homemade Chocolate Zucchini Muffins recipe photo

Chocolate Zucchini Muffins

These Chocolate Zucchini Muffins are SO MOIST! A delightful way to sneak in veggies while satisfying your sweet tooth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1 cup Granulated Sugar
  • 1/2 cup Packed Light Brown Sugar
  • 1/2 cup Vegetable Oil or canola or melted coconut oil
  • 2 large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup All-Purpose Flour or whole wheat flour
  • 1/2 cup Unsweetened Cocoa Powder preferably Hershey's Special Dark
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1 cup Finely Grated Zucchini
  • 1/2 cup Semisweet Chocolate Chips
  • 1/4 cup Mini Milk Chocolate Chips optional

Equipment

  • Muffin tin
  • Mixing bowls
  • Grater
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a muffin tin with paper liners or lightly grease each cup with cooking spray.
  3. Step 3: In a large mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
  4. Step 4: In another bowl, beat together the sugars, oil, eggs, and vanilla extract until smooth.
  5. Step 5: Grate the zucchini and lightly drain excess moisture if needed.
  6. Step 6: Add the wet ingredients to the dry ingredients and stir gently until just combined.
  7. Step 7: Fold in the grated zucchini and chocolate chips until evenly distributed.
  8. Step 8: Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  9. Step 9: Bake for 20-25 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  10. Step 10: Cool in the pan for 5 minutes before transferring to a cooling rack.

Notes

  • Store muffins in an airtight container for up to 3 days.
  • Freeze for up to 3 months; thaw at room temperature.
  • Substitute vegetable oil with melted coconut oil or applesauce for a lower-fat option.