Chocolate Zucchini Muffins

Zucchini is a versatile summer squash that shines in the baking realm for several reasons. Firstly, its high water content, which is around 95%, contributes significantly to the moisture levels in baked goods. This natural moisture helps create a tender crumb, ensuring that your muffins don’t dry out during the baking process.

Discover the delicious world of chocolate zucchini muffins, where indulgence meets nutrition! These moist and decadent treats cleverly combine rich chocolate flavor with the goodness of zucchini, making them an irresistible choice for breakfast, snacks, or dessert. Packed with vitamins and fiber, these muffins are a guilt-free delight that even picky eaters will love. Perfect for any occasion, they’re easy to make and sure to impress. Enjoy a chocolaty experience with each bite!

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Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1/2 cup vegetable oil

1 tsp vanilla extract

1 cup finely grated zucchini (about 1 medium zucchini)

1/2 cup mini chocolate chips (plus extra for topping)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.

Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.

Mix the Sugars and Wet Ingredients: In a large bowl, mix the granulated sugar, brown sugar, and eggs using a hand mixer or a whisk until the mixture is light and fluffy. Add the vegetable oil and vanilla extract, and blend until smooth.

Incorporate the Zucchini: Stir the grated zucchini into the wet mixture until evenly dispersed.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix.

Add the Chocolate Chips: Fold in the mini chocolate chips, reserving a few for topping the muffins.

Fill the Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the remaining chocolate chips on top for an extra chocolaty kick.

Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

Cool: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Serve and Enjoy: Enjoy these deliciously moist chocolate zucchini muffins as a snack or a delightful breakfast treat!

Prep Time, Total Time, Servings: 15 min | 30 min | makes 12 muffins