Chocolate Zucchini Muffins
These Chocolate Zucchini Muffins are moist, chocolaty treats infused with fresh zucchini for added moisture and vegetable goodness. Perfect as a snack, breakfast, or dessert, they combine rich chocolate flavor with a healthful twist in an easy-to-make, adaptable recipe that’s sure to be a favorite.
- Author: Lina
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Wet Ingredients
- 2 large eggs
- ¾ cup sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Main Add-ins
- 1 to 1 ½ cups grated zucchini (lightly squeezed)
- Optional: ½ cup chocolate chips
- Prepare the Zucchini: Wash and grate about 1 to 1 ½ cups of zucchini. Lightly squeeze out excess moisture, but retain some water to keep muffins moist.
- Mix Dry Ingredients: In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat 2 large eggs with ¾ cup sugar, ½ cup vegetable oil, and 1 teaspoon vanilla extract until smooth and blended.
- Bring It All Together: Slowly add the dry ingredients into the wet mixture, stirring gently just until combined. Fold in the grated zucchini and optional ½ cup chocolate chips carefully to avoid overmixing.
- Bake: Preheat oven to 350°F (175°C). Spoon batter into a lined or greased muffin tin, filling each cup about ¾ full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Don’t overmix the batter to keep muffins fluffy and tender.
- Use a fine grater for zucchini to ensure even moisture distribution.
- Check oven temperature with a thermometer for consistent results.
- Fold in chocolate chips gently to prevent them from sinking.
- Allow muffins to cool completely on a wire rack to prevent sogginess.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: chocolate zucchini muffins, healthy chocolate muffins, zucchini dessert, moist chocolate muffins, vegetable muffins, easy muffin recipe