Description
These Zucchini Chocolate Chip Muffins are a delightful way to sneak in some vegetables while enjoying a sweet treat. Made with whole wheat flour and cocoa powder, they’re lightly sweetened and packed with chocolate chips, resulting in a moist and flavorful muffin perfect for breakfast or a snack.
Ingredients
- 1¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- ¼ cup sugar (or maple syrup; up the sugar to ½ cup for a more conventionally sweet muffin)
- 1 teaspoon cinnamon (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated zucchini, squeezed very dry and packed tightly (measure after grating and squeezing)
- 1 cup milk
- 2 eggs (lightly beaten)
- ¼ cup unsalted butter (melted, or use canola or avocado oil)
- 2 teaspoons vanilla extract
- ½ cup chocolate chips (or 1 cup blueberries; you can also use up to 1 cup of chocolate chips if you prefer)
Instructions
- Preheat oven to 375 degrees F. Coat a standard size muffin pan with nonstick spray.
- In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt.
- Grate the zucchini with a box grater and squeeze as much liquid out as you can with your hands. (I usually place it onto a clean kitchen towel and roll up to remove excess moisture, too.) Measure out 1 cup after this process.
- To a medium bowl, add the squeezed zucchini, milk, eggs, butter, and vanilla. Whisk to combine.
- Gently stir in the flour mixture. Gently stir in the chocolate chips (or blueberries).
- Divide batter among the prepared muffin pan, using a heaping 1/4 cup in each. Bake for 16-18 minutes, or until a cake tester inserted into the center of each muffin comes out clean.
- Let cool for a minute or so in the pan, then transfer to a wire rack to cool to room temperature.
- Serve muffins slightly warmed or at room temperature.
Notes
- Store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Freeze cooled muffins in a zip top freezer bag with as much air removed as possible for up to 3 months.
- Serve at room temperature, warmed slightly, or chilled. (They may firm up a bit if chilled.)
- If using blueberries, expect the muffins to be super moist.
- Use 1/2 cup sugar if you prefer your muffins to be sweeter. These are very lightly sweetened as written.
- Mini Muffins: Cook for 12-14 minutes in a 24-cup mini muffin pan.
- Dairy-free: Use melted coconut oil in place of the butter and plain nondairy milk.
- Gluten-free: Use cup-for-cup style gluten-free flour in place of the whole wheat.
- Egg-free: Use a store bought egg subsitute or omit the eggs, increase the milk to 1 1/2 cups, and increase the baking soda to 1 teaspoon. Bake for 18-22 minutes and check for doneness with a cake tester. (I tested them and it worked well, though they are moister than the regular recipe so they take a little longer to bake.) Let cool fully before eating for the best texture.
- Use the same amount of honey or maple syrup in place of the sugar.
- Use white whole wheat or all-purpose flour if desired.
- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American