These Chocolate Zucchini Muffins are a delicious way to sneak some extra veggies into your day while satisfying your chocolate cravings. The zucchini adds moisture and a subtle earthiness, making these muffins soft and tender without being overly sweet. With rich cocoa powder, chocolate chips, and a hint of vanilla, each bite is a decadent treat that feels indulgent, yet it’s made with wholesome ingredients. The zucchini is grated finely, blending seamlessly into the batter, so even picky eaters won’t notice the hidden veggie. These muffins are perfect for breakfast, a mid-afternoon snack, or as a lunchbox treat. Plus, they’re a great way to use up an abundance of summer zucchini, making them a must-try during the growing season!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1/2 cup chocolate chips (optional, but highly recommended!)
- 1/4 cup chopped nuts (walnuts or pecans, optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.
- Mix the Wet Ingredients:
- In a large bowl, whisk together the eggs, oil, brown sugar, granulated sugar, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or spoon until just combined. Be careful not to overmix, as this can result in dense muffins.
- Add the Zucchini and Chocolate Chips:
- Stir in the grated zucchini, ensuring it’s evenly distributed throughout the batter. Then fold in the chocolate chips and nuts (if using).
- Fill the Muffin Tin:
- Divide the muffin batter evenly among the 12 muffin cups, filling each about 3/4 full. The batter will be thick but should spread easily.
- Bake:
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (or with just a few moist crumbs). The muffins will be slightly domed and firm to the touch.
- Cool:
- Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy the muffins warm, or store them in an airtight container at room temperature for up to 3 days. These muffins also freeze well for up to 2 months — just wrap them individually in plastic wrap and store in a freezer-safe bag.
