Triple Chocolate Zucchini Muffins
User Reviews
4.4
Triple Chocolate Zucchini Muffins
Description
This recipe features finely grated zucchini folded into a chocolate batter made from all-purpose flour, sugar, cocoa powder, baking soda, and salt. Wet ingredients include egg, dark chocolate melted or a dark chocolate milk alternative, white vinegar, oil, and vanilla. The addition of boiling water thins the batter, contributing to moistness. Semi-sweet mini chocolate chips are mixed in and sprinkled on top for extra chocolate flavor and texture contrast.
The muffins bake about 20 minutes until set, creating a tender crumb with chocolate notes balanced by the moisture from zucchini. The outer top gets studded with melted chocolate chips, adding a slight crunch and sweetness contrast. These muffins offer a way to incorporate vegetables subtly into a sweet treat.
A note mentions the batter volume may yield extra muffins or a mini loaf depending on pan size and oven space. This flexibility allows for adaptation to available bakeware or quantity preference.
Ingredients
- 1 cup zucchini measured loosely laid and not packed in the cup (from about 1 medium zucchini, finely grated
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- ¼ teaspoon salt or to taste
- 1 egg large
- ½ cup dark chocolate Silk Soy, Almond, or Coconutmilk, or chocolate milk, may be substituted, Silk Dark Chocolate + Walnut Nutchello brand
- 2 teaspoons white vinegar
- ¼ cup canola oil or vegetable oil
- 1 teaspoon vanilla extract
- ½ cup water boiling
- ½ cup semi-sweet mini chocolate chips
- semi-sweet mini chocolate chips divided, about 12 teaspoons
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
- The batter quantity can yield 13 to 14 muffins; extra batter can be baked as a mini loaf or discarded.
- Line muffins pans with liners for easy removal and cleanup.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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