Triple Chocolate Zucchini Muffins
User Reviews
4.4
96 reviews
Good
Triple Chocolate Zucchini Muffins
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These muffins are incredibly chocolatey without being too sweet. They're studded with mini chocolate chips and packed with grated zucchini. Warning: these are addicting!
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Ingredients
- 1 cup finely grated zucchini measured loosely laid and not packed in the cup (from about 1 medium zucchini)
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt or to taste
- 1 large egg
- ½ cup Silk Dark Chocolate + Walnut Nutchello Silk Soy, Almond, or Coconutmilk, or chocolate milk, may be substituted
- 2 teaspoons white vinegar
- ¼ cup canola or vegetable oil
- 1 teaspoon vanilla extract
- ½ cup boiling water
- ½ cup semi-sweet mini chocolate chips
- about 12 teaspoons semi-sweet mini chocolate chips divided
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Instructions
- Preheat oven to 350F. Line a 12-Cup Regular Muffin Pan with liners; set aside.*
- Grate the zucchini on the fine blade of a box grater; set aside.
- To a large bowl, add the flour, sugar, cocoa powder, baking soda, salt, and whisk to combine; set aside.
- To a medium bowl, add the egg, Nutchello, vinegar, oil, vanilla, and whisk to combine.
- Pour the wet ingredients over the dry and stir to combine; don’t overmix but take care to make sure all dry bits are incorporated at the bottom of the bowl.
- Add the zucchini and stir to combine.
- Add the boiling water and stir to combine. Batter will be thin.
- Add 1/2 cup mini chocolate chips and stir to combine.
- Fill each muffin liner 3/4 full. Some of mine were a bit fuller than 3/4 because the batter is thin and was ‘pouring fast’ but it’s okay because the muffins don’t rise a ridiculous amount.
- Evenly top each muffin with a generous pinch of mini chocolate chips, about 1 teaspoon per muffin.
- Bake for about 20 minutes or until tops are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool muffins in pan on a wire rack for about 10 to 15 minutes or until you can remove them. Muffins will keep airtight at room temp for 5 days or in the freezer for up to 4 months.
Notes
- *Note: I had enough batter for about 13 to 14 muffins, but opted to make a mini loaf that I baked alongside the 12-count muffin pan because my oven is too small for two large pans at once. Do what’s most convenient or discard excess batter.
Nutrition Information
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Serving
1
Calories
248kcal
(12%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Cholesterol
17mg
(6%)
Sodium
159mg
(7%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 13muffins
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 248kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 17mg | 6% |
| Sodium | 159mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
96 reviews
Good
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