Chocolate Chip Zucchini Muffins
Chocolate Chip Zucchini Muffins: Rich chocolate, sneaky zucchini, moist & tender. Perfect for breakfast or snacks, all love!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini about 1 medium zucchini
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon.
- Mix Wet Ingredients: In another bowl, beat the eggs. Add vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.
- Combine Ingredients: Add wet ingredients to dry ingredients and stir until just combined. Gently fold in shredded zucchini and chocolate chips.
- Fill and Bake: Divide the batter evenly among muffin cups, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Zucchini: For best results, finely grate the zucchini and squeeze out excess moisture before adding it to the batter.
- Substitutes: For a dairy-free option, use dairy-free chocolate chips. Whole wheat flour can be substituted for all-purpose flour for a healthier choice.