Description
Delicious and moist Chocolate Chip Zucchini Muffins that combine the rich flavor of cocoa with the subtle freshness of zucchini, studded with semi-sweet chocolate chips. Perfect for a healthy twist on a classic treat, these muffins are easy to make and ideal for breakfast or a 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)
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: 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 prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined. Avoid overmixing to keep the muffins tender. Then fold in the shredded zucchini and chocolate chips carefully to distribute them evenly throughout the batter.
- Fill Muffin Cups and Bake: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Place the tray in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving, ensuring they set properly and develop the perfect texture.
Notes
- Be careful not to overmix the batter to maintain the muffins’ tender crumb.
- Shred the zucchini finely and squeeze out excess moisture if desired to avoid soggy muffins.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- These muffins freeze well; store them in an airtight container for up to 3 months.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
