Description
These Chocolate Zucchini Muffins are rich, moist, and loaded with chocolate flavor—thanks to cocoa powder and melty chocolate chips. Made with grated zucchini for hidden veggie goodness, they’re a delicious way to use summer produce while enjoying a double chocolate snack that feels indulgent but sneaks in a healthy twist.
Ingredients
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130g (1 cup) finely grated zucchini, squeezed dry
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188g (1½ cups) all-purpose flour
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40g (½ cup) cocoa powder
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4g (1 tsp) baking powder
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2g (½ tsp) baking soda
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1g (¼ tsp) salt
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120ml (½ cup) vegetable or canola oil
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100g (½ cup) granulated sugar
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100g (½ cup) brown sugar
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2 large eggs
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5ml (1 tsp) vanilla extract
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60ml (¼ cup) milk
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120g (¾ cup) chocolate chips
Instructions
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Preheat oven to 190°C (375°F). Line a 12-cup muffin pan with paper liners.
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Grate zucchini and squeeze out excess moisture with a paper towel.
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In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
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In a large bowl, whisk oil, granulated sugar, brown sugar, eggs, vanilla, and milk until smooth.
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Add dry ingredients to wet and mix until just combined.
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Fold in zucchini and chocolate chips.
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Divide batter evenly into muffin cups, filling each ¾ full.
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Bake for 20–25 minutes or until a toothpick comes out with a few moist crumbs.
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Cool in the pan for 10–15 minutes, then transfer to a wire rack.
Notes
Squeeze zucchini well to avoid soggy muffins.
Use muffin liners for easy cleanup and moisture retention.
Resting the batter for 10 minutes creates bakery-style domes.
Freeze muffins individually for quick snacks later.
Add peanut butter or nut butter on top for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American