Chocolate Zucchini Muffins: Simple Sweet Morning Bake (Print Version)
Chocolate Zucchini Muffins: Get my secret to moist, chocolatey muffins! A delicious way to hide veggies for a perfect breakfast or snack. Easy recipe.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups all-purpose flour
02 -
¾ cup granulated sugar
03 -
½ cup unsweetened cocoa powder
04 -
1 teaspoon baking soda
05 -
½ teaspoon baking powder
06 -
½ teaspoon salt
→ Wet Ingredients
07 -
2 large eggs
08 -
½ cup vegetable oil
09 -
½ cup milk (dairy or non-dairy)
10 -
1 teaspoon vanilla extract
→ Fresh Produce
11 -
1 ½ cups shredded zucchini (about 1 medium zucchini), squeezed dry
→ Flavor Boosters
12 -
1 cup semi-sweet chocolate chips
# Instructions:
01 -
First things first, grate your zucchini. I use the big holes on my box grater, then grab a clean kitchen towel and squeeze, squeeze, squeeze! You'd be amazed how much water comes out. This step is crucial, honestly, for avoiding soggy muffins. While you're doing that, preheat your oven to 375°F (190°C) and line your muffin tin with paper liners. I always line them; trying to pry sticky muffins out of an unlined tin is a kitchen disaster I've experienced too many times.
02 -
In a large bowl, whisk together your flour, sugar, cocoa powder, baking soda, baking powder, and salt. Give it a good, thorough mix. You want to make sure all those leavening agents are evenly distributed, or you might end up with a lopsided muffin—I've seen it happen! I usually use a big balloon whisk for this; it just feels right.
03 -
In a separate, medium bowl, lightly beat your eggs. Then, pour in the vegetable oil, milk, and vanilla extract. Whisk it all together until it's just combined. You're not trying to create a meringue here, just get everything happy and mixed. This is where I sometimes get a little messy, a splash of milk here, a drop of vanilla there, but hey, that's real cooking!
04 -
Now, pour your wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until *just* combined. And I mean *just*. A few lumps are totally okay, even desirable! Overmixing is the enemy of tender muffins; it develops the gluten too much, leading to tough muffins. This is where I remind myself to step away from the bowl before I get carried away.
05 -
Gently fold in your squeezed shredded zucchini and chocolate chips. Keep that light hand going! You want to distribute them evenly without overworking the batter. Sometimes I add a little extra chocolate here, just because, you know, more chocolate is never a bad thing in these Chocolate Zucchini Muffins. It's my little secret rebellion.
06 -
Divide the batter evenly among the 12 muffin cups. Fill them about two-thirds full. Pop the tin into your preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. The smell that fills your kitchen at this point? Pure happiness! Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Or, honestly, eat one warm, I won't tell.
# Notes:
01 -
Don't overmix the batter; a few lumps are totally fine, honestly, it keeps them tender.
02 -
These muffins freeze beautifully! Just pop them in an airtight container once cooled, they'll last for weeks.
03 -
If you're out of chocolate chips, a chopped-up chocolate bar works just as well, maybe even better for that rustic vibe.
04 -
A dollop of cream cheese frosting makes these feel like a cupcake, which is always a win in my book.
# Equipment Needed:
01 -
Muffin tin
02 -
paper liners
03 -
large mixing bowls
04 -
whisk
05 -
spatula
06 -
box grater
07 -
clean kitchen towel
# Nutrition (Per Serving):
Calories: 250
Total Fat: 12g
Total Carbohydrate: 32g
Protein: 4g