Description
Delicious and moist Chocolate Chip Zucchini Muffins made with rich cocoa powder, shredded zucchini for added moisture and nutrition, and studded with semi-sweet chocolate chips. These muffins offer a perfect balance of chocolatey goodness and a hint of cinnamon spice, ideal for a breakfast treat or an afternoon 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
- 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) and prepare a 12-cup muffin tin by lining it with paper liners or spraying it with non-stick cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add vegetable oil, granulated sugar, brown sugar, and vanilla extract, mixing until the mixture is smooth and well combined.
- Combine Ingredients: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined. Be careful not to overmix. Fold in the shredded zucchini and semi-sweet chocolate chips evenly throughout the batter.
- Fill and Bake: Evenly divide the batter into the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Be careful not to overmix the batter to keep the muffins light and tender.
- If using very wet zucchini, squeeze out excess moisture before adding to the batter to avoid soggy muffins.
- Substitute vegetable oil with melted coconut oil for a subtle flavor variation.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free option, ensure chocolate chips are dairy-free or use vegan chocolate chips.
