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–+ servings
Delicious chocolate zucchini muffins on a cooling rack, perfect for healthy snacking.

Chocolate Zucchini Muffins

These moist and tender chocolate zucchini muffins are a delicious treat that incorporates veggies, making them perfect for kids and adults alike.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 170
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1/3 cup vegetable oil Feel free to substitute with another oil.
  • 1/2 cup granulated sugar Can substitute with a natural sweetener like maple syrup.
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs For a vegan version, substitute with flax eggs.
Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat flour for a healthier spin.
  • 1/2 cup unsweetened cocoa powder For a different flavor profile, carob powder can be used.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Optional Ingredients
  • 1/2 cup chocolate chips Optional for added indulgence.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine the grated zucchini, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix gently until well blended.
  3. In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Gradually add the dry mix to the zucchini mixture, stirring until just combined. Avoid overmixing; a few lumps are fine.
  5. If adding chocolate chips, fold them in gently.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Baking
  1. Bake for about 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1gCalories: 170kcalCarbohydrates: 23gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 10g

Notes

These muffins can be stored in an airtight container for up to three days at room temperature or frozen for up to three months. Feel free to experiment with flavors by adding cinnamon or espresso powder.

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