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Chocolate Zucchini Muffins

Close-up of a halved chocolate zucchini muffin on a plate, revealing its moist texture and chocolate chips.
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Moist and delicious chocolate muffins with hidden zucchini, perfect for lunch boxes and a healthy snack.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1/2 cup milk
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, baking powder, and cinnamon.
  3. In a separate medium bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Stir the grated zucchini and milk into the wet ingredients.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Fold in the chocolate chips, if using.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For gluten-free zucchini muffins, you can substitute a gluten-free all-purpose flour blend for the all-purpose flour.
  • To freeze, wrap cooled muffins tightly in plastic wrap and then place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently reheat.
  • These muffins are great for meal planning and can be a healthy snack option.

Nutrition

Find it online: https://cutcooktaste.com/chocolate-zucchini-muffins/