Chocolate Zucchini Muffins
User Reviews
4.5
3,174 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
32 mins
-
Servings
20 muffins
-
Course
Breakfast
Chocolate Zucchini Muffins
Report
Chocolate Zucchini Muffins are rich, delicious and loaded with flavor. Have ’em for breakfast all week long. Every morning is better with chocolate!
Share:
Ingredients
- 1 ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder I used Hershey's Special Dark
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups finely grated zucchini slightly drained
- 1 cup semisweet chocolate chips
- ½ cup mini milk chocolate chips optional
Instructions
- Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
- In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
- Gradually add the dry ingredients into the sugar mixture and mix until just combined.
- Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.
- Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
- If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
- Bake in preheated oven for 18-22 minutes.
Notes
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
Genuine Reviews
User Reviews
Overall Rating
4.5
3,174 reviews
Excellent
Other Recipes
You'll Also Love
