Description
These Chocolate Chip Zucchini Muffins combine moist shredded zucchini with rich cocoa and semi-sweet chocolate chips for a deliciously tender treat. Perfect for breakfast or a snack, these muffins are easy to make with simple pantry ingredients and offer a delightful balance of chocolatey sweetness with a hint of cinnamon.
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
Add-ins
- 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). Prepare a 12-cup muffin tin by lining it with paper liners or spraying it with non-stick cooking spray to prevent sticking.
- 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. This ensures even distribution of the leavening agents and spices.
- Mix Wet Ingredients: In a separate bowl, beat the eggs. Add in the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix thoroughly until the mixture is smooth and all ingredients are well incorporated.
- Combine Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix to ensure the muffins stay tender. Then fold in the shredded zucchini and semi-sweet chocolate chips evenly throughout the batter.
- Fill and Bake: Divide the batter evenly among the muffin cups, filling each about two-thirds full. Place the tin in the oven and bake for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with only a few moist crumbs.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes to set. Then transfer them to a wire rack to cool completely before serving. Enjoy your moist and chocolatey zucchini muffins!
Notes
- Make sure to squeeze out excess moisture from the shredded zucchini to avoid soggy muffins.
- You can substitute vegetable oil with melted coconut oil or butter for a different flavor.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate to keep fresh longer.
- For a dairy-free option, ensure chocolate chips are dairy-free and use an alternative oil.
- These muffins freeze well; wrap individually and thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
