Double Chocolate Zucchini Muffins
Double chocolate zucchini muffins are light and fluffy rich chocolate muffins filled with zucchini and chocolate chips. These are a very easy muffin to make, and perfect to store in the freezer for a quick on the go breakfast or snack!
Ingredients
- 1½ cups (210 g) all-purpose flour
- ½ cup (43 g) cocoa powder I prefer dutch process cocoa powder
- 1 teaspoon cinnamon
- 1½ teaspoons (1.5 teaspoons) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ½ cup (118.29 ml) coconut oil or vegetable oil works fine too
- ½ cup (110 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- ½ cup (118.29 ml) milk
- 2 teaspoons vanilla
- 1½ cups (186 g) shredded zucchini 1 medium size
- ½ cup (90 g) chocolate chips I used mini semi-sweet
Instructions
- Preheat oven to 350 F. Line muffin tins with liners, or spray with non-stick spray and set aside.
- In a medium bowl, whisk together coconut oil, brown sugar, and sugar until completely dissolved. Stir in eggs, milk and vanilla. Fold in zucchini.
- In a medium size bowl whisk together flour, cocoa powder, cinnamon, baking powder, baking soda and salt. Add dry ingredients and mix until combined. Fold in the chocolate chips.
- Using a ¼ cup cookie scoop, scoop batter into prepared muffin cups. Top with a few additional chocolate chips.
- Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool in muffin tin for about 10 minutes until they are cooled enough to take out.
Notes
This recipe can also be made in a large loaf pan, I would check after 50-55 minutes to watch for it to be done.
You do not need to peel the zucchini before shredding.
You do not need to remove liquid from the zucchini. This will help keep the muffins moist.
It is best to use room temperature ingredients, so try and pull the milk and eggs out of the fridge about an hour before if possible.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 201kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 24mgSodium: 162mgPotassium: 131mgFiber: 1gSugar: 17gVitamin A: 70IUVitamin C: 2mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!