Chocolate Zucchini Muffins
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
32 mins
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Servings
12 muffins
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Calories
205 kcal
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Course
Breakfast, Bread, Baked Goods
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Cuisine
American
Chocolate Zucchini Muffins
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You'd never know there are veggies in these chocolate zucchini muffins! My recipe makes incredibly fudgy, moist, and chocolatey muffins. It's perfect for using up an abundance of zucchini! Recipe includes a how-to video!
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Ingredients
- 1 1 cup all-purpose flour
- ½ ½ cup granulated sugar
- ¾ ¾ teaspoons baking soda
- ¼ ¼ teaspoon salt
- ¼ ¼ cup natural cocoa powder
- ¼ ¼ cup steaming hot or boiling water
- ¼ ¼ cup avocado oil (see note)
- ½ ½ cup sour cream
- 1 1 large egg lightly beaten
- 1 1 teaspoon vanilla extract
- ¾ ¾ cup semisweet chocolate chips (plus additional for topping, if desired)
- ¾ ¾ cup shredded zucchini - blot dry after shredding (see note)
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Instructions
- Preheat your oven to 375F (190C) and line a 12-count muffin tin with paper liners. Set aside.
- Combine flour, sugar, baking soda and salt in a large mixing bowl and whisk to combine.
- Pour cocoa powder into a separate, medium heatproof bowl and pour steaming hot water overtop and whisk until smooth.
- Add oil and whisk (the mixture will separate a bit, this is fine).
- Add sour cream, egg, and vanilla extract and whisk until smooth and well-combined.
- Add the flour mixture to the wet ingredients and use a spatula to gently fold until about halfway combined. Then, add chocolate chips and shredded zucchini and continue to gently fold ingredients until completely combined – do not over-mix or muffins will be dense and rubbery.
- Evenly divide batter into prepared muffin tin and top with additional chocolate chips, if desired.
- Bake in center rack of 375F (190C) oven for 17-18 minutes and toothpick inserted in center comes out clean or with moist, fudgy crumbs (not wet batter).
- Allow muffins to cool in the tin for 5-10 minutes before carefully removing to a cooling rack to cool completely before enjoying.
Equipments used:
Notes
- May substitute vegetable or canola oil, or even olive oil.
- Finely shred the zucchini, but not so fine that it becomes a pulp. To blot dry, simply take a wad of paper towels and press firmly into the zucchini until most of the excess moisture is removed. Do not firmly pack zucchini into the measuring cup.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap in plastic wrap and freeze for up to 3 months.
Nutrition Information
Show Details
Serving
1muffin
Calories
205kcal
(10%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
20mg
(7%)
Sodium
128mg
(5%)
Potassium
140mg
(4%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
101IU
(2%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 205kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 20mg | 7% |
| Sodium | 128mg | 5% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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