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Double Chocolate Zucchini Muffins

Delicious Double Chocolate Zucchini Muffins for Guilt-Free Indulgence

Try these Double Chocolate Zucchini Muffins for a guilt-free indulgence that sneakily incorporates veggies into your diet.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Snacks
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1.75 cups all-purpose flour can substitute with whole wheat flour
  • 0.5 cups unsweetened cocoa powder for rich chocolate flavor
  • 1 teaspoon baking soda leavening agent
  • 1 teaspoon salt balances sweetness
  • 0.5 cups granulated sugar adds sweetness
  • 0.5 cups brown sugar adds moisture and caramel flavor
  • 2 large eggs can substitute with flax eggs for vegan option
  • 1 teaspoon vanilla extract
  • 0.5 cups vegetable oil can substitute with applesauce for a lighter option
  • 1 cups shredded zucchini make sure to squeeze out excess moisture
  • 0.5 cups mini chocolate chips for added chocolate experience

Equipment

  • muffin tin
  • Mixing Bowls
  • whisk
  • Spatula
  • measuring cups
  • measuring spoons

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat together eggs, granulated sugar, and brown sugar until smooth. Add vanilla extract and vegetable oil, mixing well.
  4. Gently fold in the shredded zucchini into the wet mixture.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  6. Fold in mini chocolate chips.
  7. Divide the batter among muffin cups, filling each about ¾ full.
  8. Bake for 20-25 minutes until a toothpick inserted comes out clean.
  9. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 125mgFiber: 2gSugar: 10gVitamin A: 50IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to one week. Muffins can also be frozen for up to 3 months.

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