Description
Delight in these moist and delicious Chocolate Chip Zucchini Muffins, a perfect treat that combines the rich flavor of cocoa and chocolate chips with the subtle moisture of fresh shredded zucchini. These muffins are easy to make, baked to perfection, and ideal for breakfast or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until well combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix these ingredients until smooth and well combined.
- Combine Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir gently until just combined to avoid overmixing. Carefully fold in the shredded zucchini and semi-sweet chocolate chips evenly throughout the batter.
- Fill and Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Place the muffin tin in the preheated oven and bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the shredded zucchini is well drained or gently squeeze out excess moisture to prevent the muffins from becoming soggy.
- For a nuttier flavor, consider adding 1/2 cup chopped walnuts or pecans.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Use paper liners to avoid sticking or grease a muffin tin thoroughly with non-stick spray.
- You can substitute part of the vegetable oil with applesauce to reduce fat.
