Chocolate Zucchini Muffins
Indulge in these deliciously moist chocolate zucchini muffins that are perfect for breakfast or a snack. The addition of zucchini adds moisture and nutrition, while chocolate chips make them irresistible.
Equipment
- 1 mixing bowls
- 1 grater
- 1 whisk
- 1 muffin tin
- 1 muffin liners optional
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini About 1 medium zucchini.
- ½ cup chocolate chips Optional.
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with muffin liners or grease it with non-stick spray.
- In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.
- In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
- Add the grated zucchini to the wet ingredients, mixing well.
- Pour the wet mixture into the dry ingredients and stir gently using a rubber spatula until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Fold in chocolate chips if using, ensuring they are evenly distributed in the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store muffins in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
You can substitute half of the all-purpose flour with whole wheat flour for a healthier twist.
Consider adding nuts or spices like cinnamon for extra flavor.