Print

Moist Chocolate Zucchini Muffins: 4 Secrets

Chocolate Zucchini Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist and delicious chocolate muffins with a hidden veggie boost.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, baking powder, cocoa powder, and sugar.
  3. In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the milk, grated zucchini, and chocolate chips (if using). The batter will be thick.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze as much moisture as possible from the grated zucchini for the best texture.
  • You can add a sprinkle of extra sugar on top of the muffins before baking for a slightly crispier crust.
  • These muffins freeze well for up to 3 months.

Nutrition

Find it online: https://flavorzine.com/chocolate-zucchini-muffins/