Easy Moist Chocolate Zucchini Muffins Recipe
This Easy Moist Chocolate Zucchini Muffins recipe offers a delightful way to enjoy chocolatey goodness with a healthy twist. These muffins are moist and flavorful, combining the richness of cocoa with the subtle moisture from shredded zucchini. Perfect for breakfast, snacks, or dessert, they’re simple to prepare and feature optional mini chocolate chips for an extra indulgent touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups finely shredded zucchini (about 1 medium zucchini)
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing the cups to ensure easy removal later.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This ensures even distribution of leavening agents throughout the flour.
- Mix the Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar together until well combined. Add the vegetable oil and vanilla extract, mixing until smooth.
- Incorporate the Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined, being careful not to overmix to keep the muffins tender.
- Add the Zucchini and Chocolate Chips: Gently fold in the finely shredded zucchini and mini chocolate chips if using, to add moisture and bursts of chocolatey flavor.
- Fill the Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about ¾ full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin— it should come out clean.
- Cool and Enjoy: Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy your moist, chocolatey zucchini muffins!
Notes
- Make sure to finely shred the zucchini so it blends well without making the batter too wet.
- Do not overmix the batter to prevent tough muffins.
- Adding chocolate chips is optional but enhances the chocolate flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a healthier twist, you can substitute half the all-purpose flour with whole wheat flour or use coconut sugar instead of brown sugar.
Keywords: chocolate zucchini muffins, moist chocolate muffins, zucchini bake, easy muffin recipe, healthy chocolate muffins
