5.0 from 6 votes
Chocolate Zucchini Muffins
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
32 mins
Servings: 12 muffins
Calories: 205 kcal
Course:
Breakfast , Bread , Baked Goods
Cuisine:
American
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¾ teaspoons baking soda
- ¼ teaspoon salt
- ¼ cup natural cocoa powder
- ¼ cup steaming hot or boiling water
- ¼ cup avocado oil (see note)
- ½ cup sour cream
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- ¾ cup semisweet chocolate chips (plus additional for topping, if desired)
- ¾ cup shredded zucchini - blot dry after shredding (see note)
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.
Cup of Yum
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
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
% 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.