Description

These Chocolate Zucchini Muffins are a delightful combination of rich chocolate flavor and moist texture, thanks to the addition of freshly grated zucchini. Perfect for a quick breakfast, snack, or even a light dessert, these muffins are a great way to sneak in some extra vegetables while enjoying a sweet treat. They are easy to make and can be customized with your favorite mix-ins like nuts or different types of chocolate.

Ingredients

Scale

1 cup finely grated zucchini, you’ll need about 1 small to medium zucchini
1 1/2 cups all-purpose flour (187.5 grams)
1/2 cup cocoa powder (40 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil (120 ml), or canola
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (100 grams), light or dark
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk (60 ml)
3/4 cup chocolate chips (120 grams)

Instructions

Preheat the oven to 375F (190C or 180C on a forced fan oven). Line a 12-cavity muffin pan with muffin papers.
Using a paper towel, squeeze out any excess liquid from the grated zucchini. It won’t feel dry, but it shouldn’t be dripping water.
Whisk together the flour, cocoa, baking powder, baking soda and salt in a medium bowl.
In a separate large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, vanilla and milk. Be sure that the eggs are properly incorporated.
Carefully whisk the dry ingredients into the wet ingredients until no lumps remain. The batter will be glossy and sticky. I typically use a rubber spatula to fold it in first, then whisk until smooth.
Fold in the grated zucchini and chocolate chips using a rubber spatula.
Spoon the batter into the prepared muffin pan. Each muffin paper will be about 3/4 full, or slightly more.
Bake muffins in the preheated oven for about 20-25 minutes, or until the tops are rounded and an inserted toothpick comes out clean or with a few moist crumbs.
Cool in the pan for about 10-15 minutes, then transfer to a wire rack to continue cooling.

Notes

For best results, be sure to thoroughly squeeze out the moisture from the grated zucchini before adding it to the batter. This prevents the muffins from becoming too dense or soggy. If you want to make them healthier, consider using whole wheat flour or reducing the sugar content. These muffins freeze well, so you can make a batch ahead and enjoy them whenever you like.