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jhessica

Moist Chocolate Zucchini Muffins: Irresistibly Delicious!

Deliciously moist chocolate muffins made with zucchini for added moisture and nutrition.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini about 1 medium zucchini
  • ½ cup semi-sweet chocolate chips

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, mix the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
  4. Add the grated zucchini to the wet ingredients and stir until evenly mixed.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  6. Fold in the chocolate chips.
  7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 30mgSodium: 150mgFiber: 1gSugar: 15g

Notes

  • For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
  • Add nuts or dried fruit for extra texture and flavor.

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