Description
Chocolate Zucchini Muffins are rich, moist, and packed with chocolatey flavor—plus a hidden veggie twist. These easy, one-bowl muffins feature grated zucchini for extra moisture and chocolate chips for indulgence, making them the perfect treat for breakfast, snacks, or dessert.
Ingredients
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100 g (1 cup) finely grated zucchini, squeezed dry
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187.5 g (1½ cups) all-purpose flour
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40 g (½ cup) cocoa powder
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5 g (1 tsp) baking powder
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2 g (½ tsp) baking soda
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1 g (¼ tsp) salt
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120 ml (½ cup) vegetable or canola oil
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100 g (½ cup) granulated sugar
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100 g (½ cup) brown sugar
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2 large eggs
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5 ml (1 tsp) vanilla extract
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60 ml (¼ cup) milk
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120 g (¾ cup) chocolate chips
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
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Grate zucchini and press to remove moisture.
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In a bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
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In a separate bowl, whisk oil, sugars, eggs, vanilla, and milk until smooth.
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Fold dry ingredients into wet mixture until just combined.
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Stir in zucchini and chocolate chips.
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Spoon batter into muffin cups, filling about ¾ full.
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Bake 20–25 minutes, or until a toothpick comes out with a few moist crumbs.
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Cool in pan 5 minutes, then transfer to a wire rack.
Notes
Squeeze zucchini well to prevent sogginess.
Don’t overmix for the best texture.
Add extra chocolate chips on top before baking for a bakery-style finish.
Can be made dairy-free or as a loaf.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American