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Chocolate Zucchini Muffins

Rich, fudgy chocolate zucchini muffins with hidden zucchini for extra moisture — a delicious way to sneak in veggies without sacrificing flavor.
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Course Breakfast, Dessert, Snack
Cuisine amercian

Ingredients
  

  • 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini do not peel
  • 1 cup chocolate chips

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  • In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. This ensures that everything is evenly distributed.
  • In a separate bowl, whisk together the eggs, oil, vanilla extract, and grated zucchini.
  • Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix, as this can lead to tough muffins. A few streaks of flour are okay.
  • Fold in the chocolate chips.
  • Fill each muffin liner about ¾ full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep a close eye on them, as ovens vary.
  • Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy these divine Chocolate Zucchini Muffins warm or at room temperature.

Notes

For best results, use finely grated zucchini. Do not overmix the batter.