Chocolate Zucchini Muffins
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Chocolate Zucchini Muffins
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Light, tender muffins loaded with chocolate! These muffins are the best way to use up that garden zucchini this summer.
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Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 5 Tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1 cup skim milk
- ¾ cup semisweet chocolate chips
- 1 finely shredded zucchini on the small to medium size, about 1 cup shredded
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside.
- In a large bowl whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt.
- Add the egg, melted butter, and vanilla extract. Add skim milk and stir until combined. Fold in shredded zucchini and chocolate chips (batter will be thick).
- Divide batter evenly between the prepared muffin cups and place in the oven. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 10 minutes. Transfer to a wire rack to cool completely.
Notes
- Tips for Baking with Zucchini
- Do I have to peel the zucchini? No, you don't have to peel it! The peel is very tender and you can grate it right into the batter.
- How to Freeze Muffins
- One of the many things I love about this muffin recipe is that you can freeze them for later. Sometimes I make a double batch!
- Do I have to peel the zucchini? No, you don't have to peel it! The peel is very tender and you can grate it right into the batter.
- Do I have to squeeze the liquid from the zucchini? No, I don't like to wring the water out of the shredded zucchini. You want all of that moisture in the muffins.
- What size zucchini is best for this recipe? Choose a small to medium-sized one. I would avoid large ones because they tend to be drier and more stringy than the smaller ones. So, choose a four to six-ounce zucchini!
- Be sure to fully cool the muffins first.
- You can wrap them individually in freezer wrap or store them in a freezer bag or other freezer-safe container.
- They will keep in the freezer for up to three months!
- You can leave them at room temperature to thaw or warm them in the microwave.
Nutrition Information
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Calories
241kcal
(12%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
27mg
(9%)
Sodium
208mg
(9%)
Potassium
293mg
(8%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
245IU
(5%)
Vitamin C
2.9mg
(3%)
Calcium
78mg
(8%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 208mg | 9% |
| Potassium | 293mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 78mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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