Description
Indulge in the rich flavor of Double Chocolate Zucchini Muffins, a delightful twist on traditional muffins that combines the goodness of garden-fresh zucchini with decadent chocolate. These moist, tender treats are perfect for breakfast, snacks, or dessert. Bursting with chocolate chips and cocoa, they offer a satisfying sweetness while sneaking in some veggies for added nutrition. Easy to make and freezer-friendly, these muffins are ideal for any occasion—enjoy them warm from the oven or pack them for on-the-go snacks.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 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 cup finely shredded zucchini (about 1 medium)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with nonstick spray or liners.
- In a bowl, whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt.
- In another bowl, mix egg, melted butter, vanilla extract, and milk until combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Fold in shredded zucchini and chocolate chips.
- Divide batter evenly among muffin cups and bake for 20-25 minutes until a toothpick comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg