Chocolate Zucchini Muffins
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
22 mins
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Total Time
32 mins
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Servings
20 muffins
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Course
Breakfast
Chocolate Zucchini Muffins
Description
This recipe mixes granulated and light brown sugars with vegetable oil, eggs, and vanilla to create a moist base. Dry ingredients include all-purpose flour, cocoa powder, salt, baking soda, and cinnamon, providing structure, chocolate depth, and warmth. Finely grated and slightly drained zucchini is folded in to add moisture and subtle vegetal notes without overpowering the chocolate profile.
Semisweet chocolate chips are incorporated in the batter, with optional mini milk chocolate chips sprinkled on top before baking at 350°F for 18-22 minutes. The muffins develop a soft crumb with pockets of melted chocolate and a hint of spice, suitable for breakfast or snack time.
The recipe notes mention storing muffins in an airtight container at room temperature for up to three days, maintaining freshness and texture.
Ingredients
- 1 ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 cup vegetable oil
- 3 egg large
- 2 teaspoons vanilla extract pure
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder I used Hershey's Special Dark, unsweetened
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups zucchini slightly drained, finely grated
- 1 cup semisweet chocolate chips
- ½ cup milk chocolate chips optional, mini
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
- Store muffins in an airtight container at room temperature for up to 3 days to retain freshness.
User Reviews
Overall Rating
4.5
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