Description
Deliciously moist and chocolaty, these Chocolate Chip Zucchini Muffins are a perfect treat that combines the natural sweetness of zucchini with rich cocoa and melty chocolate chips. Ideal for breakfast, snack, or dessert, they offer a delightful way to sneak in some veggies while indulging in a classic muffin experience.
Ingredients
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
Additional Ingredients
- 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 ensure easy removal and cleanup.
- 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, ensuring an even distribution of leavening agents and spices.
- Prepare Wet Ingredients: In a separate bowl, beat the two large eggs. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract, mixing thoroughly until the mixture is smooth and homogenized.
- Combine and Fold: Pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently until just combined to avoid overmixing, which can toughen the muffins. Carefully fold in the shredded zucchini and chocolate chips to incorporate them evenly into the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising without spilling over.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
- Cool: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely, which helps maintain their moist texture and prevents sogginess.
Notes
- Ensure the zucchini is well-shredded and drain excess moisture to prevent soggy muffins.
- You can substitute vegetable oil with melted coconut oil or another neutral oil for a different flavor.
- For a dairy-free version, ensure chocolate chips are dairy-free or use vegan chocolate chips.
- Muffins keep well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
- If you prefer less sweetness, reduce the sugar by 1/4 cup overall.
