Chocolate Zucchini Muffins
These Chocolate Zucchini Muffins are rich, moist, and secretly packed with veggies. A perfect balance of indulgence and nutrition for breakfast or a midday treat!
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 2 eggs
- ½ cup vegetable oil
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini squeeze out excess moisture
- ½ cup chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat eggs, oil, brown sugar, granulated sugar, and vanilla until well combined.
- Stir in grated zucchini until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Fold in chocolate chips.
- Divide batter evenly among muffin cups. Top with a few extra chocolate chips if desired.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins freeze well and are perfect for meal prep. Add nuts or use dark chocolate chips for a deeper flavor.
Nutrition Information
- Calories: 185
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 31mg
- Sodium: 245mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 19g
- Protein: 4g
- Vitamin A: 4% DV
- Vitamin C: 8% DV
