Servings
Font
Back
0 from 0 votes

Chocolate Zucchini Muffins

Light, tender muffins loaded with chocolate! These muffins are the best way to use up that garden zucchini this summer.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12
Calories: 241 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375 degrees Fahrenheit. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside.
  2. In a large bowl whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt.
  3. 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).
  4. 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

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

% 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.