These Chocolate Zucchini Muffins are a delicious way to sneak in some veggies! They’re incredibly moist, perfectly chocolatey, and simple enough for any baking level. Get ready to enjoy a treat that tastes indulgent but has a secret healthy twist.
Key Ingredients & Substitutions:
- Zucchini: Don’t peel it! The skin melts right in and adds moisture.
- Cocoa Powder: Use unsweetened cocoa for best results.
- Oil: Vegetable oil, canola oil, or melted coconut oil all work well.
- Sugar: A mix of granulated and brown sugar gives the best texture and flavor.
- Chocolate Chips: Semi-sweet or dark chocolate chips are perfect.
Ingredients:
Dry Ingredients:
* 1 ½ cups all-purpose flour
* ½ cup unsweetened cocoa powder
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* ¼ teaspoon salt
* ½ cup granulated sugar
* ½ cup packed light brown sugar
Wet Ingredients:
* ½ cup vegetable oil
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed of excess water)
* 1 cup semi-sweet chocolate chips (plus more for topping, optional)
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Total Time: 35-40 minutes
- Servings: 12 muffins
- Calories per serving: Approximately 280 calories
- Tools Needed: Muffin tin, paper liners, two large mixing bowls, whisk, spatula, grater.
Step-by-Step Instructions:
1. Prepare Your Muffin Tin and Dry Ingredients
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar until well combined.
2. Mix the Wet Ingredients
In a separate large bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth. Add the grated zucchini to the wet mixture and stir to combine. Make sure to gently squeeze out any excess water from the grated zucchini before adding it to prevent soggy muffins.
3. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are perfectly fine.
4. Fold in Chocolate Chips
Gently fold in 1 cup of the chocolate chips. Distribute the chocolate evenly throughout the batter.
5. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. Each cup should be about two-thirds full. If desired, sprinkle a few extra chocolate chips on top of each muffin for a pretty finish.
6. Bake Your Muffins
Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean or with moist crumbs. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Storage Instructions:
Store your Chocolate Zucchini Muffins in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them for up to a week. These muffins also freeze beautifully for up to 3 months; just thaw at room temperature or gently warm in the microwave.
Frequently Asked Questions (FAQ):
-
Do I need to peel the zucchini?
No, you don’t need to peel the zucchini. The skin softens completely during baking and adds extra nutrients. -
Can I use frozen zucchini?
Yes, but make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the batter. -
My muffins are dry, what went wrong?
Overmixing the batter or overbaking are common culprits for dry muffins. Stir just until combined and bake only until a skewer comes out clean. -
Can I make these muffins gluten-free?
You can try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Results may vary slightly. -
How much zucchini is 1 ½ cups grated?
It’s usually one medium-sized zucchini, but exact size varies. Grate it first, then measure. -
Can I reduce the sugar?
You can try reducing the sugar by a quarter cup, but keep in mind it might slightly affect the texture and moisture of the muffins.