Healthy Double Chocolate Zucchini Muffins: A Sweet Secret (Print Version)

Healthy Double Chocolate Zucchini Muffins are moist, secretly veggie-packed treats. Learn my easy recipe for these delightful, guilt-free chocolatey bites.

# 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, Dairy-Free Option, Healthier Treat

# Ingredients:

→ Base 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 - ¼ teaspoon salt

→ Wet Wonders

07 - 2 large eggs
08 - ½ cup milk (dairy or non-dairy)
09 - ⅓ cup vegetable oil
10 - 1 teaspoon vanilla extract

→ Secret Veggie & Chocolatey Goodness

11 - 1 ½ cups shredded zucchini (about 1 medium zucchini), squeezed dry
12 - ½ cup chocolate chips (mini or regular)

# Instructions:

01 - First things first, preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Honestly, I always forget to do this until the batter is mixed, and then I'm scrambling, so learn from my chaos! This step ensures everything is ready to go, and you won't be left with a beautiful batter and no home for it. I love the smell of the oven warming up, it promises good things are coming!
02 - In a large bowl, whisk together your flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps, especially with the cocoa powder, which can be a bit stubborn. I always give it a good, enthusiastic whisk, like I'm conducting a tiny baking orchestra. This step is crucial for even distribution of all those leavening agents, so every Healthy Double Chocolate Zucchini Muffin rises beautifully.
03 - In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Get it nice and combined. This is where I sometimes get distracted and almost forget the vanilla – oops! Just make sure everything is smooth before moving on. The liquid gold of vanilla always smells so comforting at this stage.
04 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until *just* combined. Seriously, don't overmix! Lumps are okay, even good. Overmixing develops the gluten too much, and you'll end up with tough muffins, and nobody wants that. I once mixed until it was perfectly smooth, and the result was like rubber, total disaster!
05 - Now, the star of our show! Fold in the shredded zucchini (remember to squeeze out all that water!) and the chocolate chips. Be gentle, we don't want to activate that gluten again. Just a few folds until they're evenly distributed. This is where the batter transforms, and you start seeing those lovely flecks of chocolate and hidden green goodness. I love seeing the chocolate chips peeking out!
06 - Divide the batter evenly among the 12 muffin cups. I usually fill them about two-thirds full. Pop them 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. My kitchen smells heavenly at this point – pure chocolatey bliss! Let them cool in the tin for a few minutes before transferring to a wire rack. These Healthy Double Chocolate Zucchini Muffins are worth the wait.

# Notes:

01 - Always, always squeeze the shredded zucchini dry. I learned this the hard way with a batch of soggy muffins.
02 - Don't overmix the batter! Lumps are your friend for tender, fluffy muffins.
03 - Good quality cocoa powder makes a world of difference in flavor; don't skimp here, trust me.
04 - For extra chocolatey goodness, sprinkle a few extra chocolate chips on top of the muffins before baking.

# Equipment Needed:

01 - 12-cup muffin tin
02 - paper liners
03 - two mixing bowls
04 - whisk
05 - spatula
06 - box grater

# Nutrition (Per Serving):

Calories: 250
Total Fat: 12g
Total Carbohydrate: 30g
Protein: 4g

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