Description
These Double Chocolate Zucchini Muffins are a delicious way to enjoy a sweet treat while incorporating some hidden vegetables. They are rich, moist, and packed with chocolate flavor.
Ingredients
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1½ cups finely shredded zucchini (about 2 zucchini)
- 1½ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 bag (12 oz) miniature chocolate chips
Instructions
- Heat oven to 350° F. Prepare a 12-cup muffin tin by lining with paper liners or you can spray each muffin cup well with cooking spray. Set aside.
- In a large mixing bowl, whisk together the oil, eggs, sugar, brown sugar, and vanilla extract until combined.
- Add in the shredded zucchini and mix gently with a wooden spoon or spatula.
- In a separate small bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined well.
- Dump the dry ingredients into the wet ingredients and mix together with a wooden spoon or spatula, just until combined and no flour streaks remain in the batter.
- Add in the bag of mini chocolate chips and stir until combined.
- Divide muffin batter evenly between the 12 muffin liners. Each will be almost filled to the top.
- Cook for 20-25 minutes or until the tops are rounded & puffy, and a toothpick inserted into the center comes out clean.
- Let cool in the muffin pan for about 10 minutes and then remove the muffins to a cooling rack.
Notes
- I recommend using parchment paper liners.
- If wanted, reserve some mini chocolate chips to sprinkle on top of the muffins before baking. This is not necessary, it just makes them ‘pretty’.
- If you reserved some mini chocolate chips for the tops, go ahead and sprinkle those on before baking.
- Another way to test for doneness, is to gently press on the muffin and it should spring back.
- I love eating one of these warm! Or cool them to room temperature before eating.
- Zucchini Tips: I would suggest grating the zucchini really finely. I just use the fine/smaller side of my cheese grater and that works really well. The texture of the muffins is much better with smaller, finer shredded zucchini bits. If you prefer larger chunks of zucchini then shred the zucchini on the larger grates.
- You can either peel the zucchini skin off or leave it on. I always peel the zucchini off when I make these muffins, but it’s up to you.
- No need to drain or dry the zucchini. You want some moisture from the shredded zucchini. If the zucchini is really wet, then take a paper towel and dab at it to remove some of the excess moisture. No need to completely drain it and wring it out.
- Tip: I like to use a large cookie scoop to help evenly put the batter into the muffin wells.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American