Description
Chocolate Zucchini Muffins blend rich chocolate flavor with the fresh moisture of zucchini, creating moist, tender, and wholesome muffins perfect for breakfast, a snack, or dessert. Made with simple pantry staples, these muffins offer a delicious way to sneak veggies into your diet without sacrificing taste.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs (or 2 flax eggs for vegan option)
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini, squeezed of excess moisture if very watery
Optional Additions
- ½ cup chocolate chips
- ½ cup chopped walnuts or pecans
- Pinch of cinnamon or cayenne pepper
- Turbinado sugar, shredded coconut, or glaze for topping
Instructions
- Prepare the zucchini: Grate fresh zucchini finely and gently squeeze out excess moisture if the zucchini is very watery to maintain moisture without sogginess.
- Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt for an even texture and flavor base.
- Combine wet ingredients: In another bowl, beat the eggs with vegetable oil (or melted butter) and vanilla extract until smooth and well blended.
- Bring wet and dry together: Slowly add the wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing and tough muffins.
- Fold in zucchini and chocolate chips: Carefully fold grated zucchini and optional chocolate chips (and nuts or spices if using) into the batter for signature moistness and flavor pockets.
- Bake to perfection: Divide batter into a lined or greased muffin tin and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
Notes
- Use fresh, young zucchini for best texture and flavor.
- Mix batter only until ingredients are combined to keep muffins light and tender.
- Measure flour and cocoa powder accurately to perfect texture and flavor.
- Preheat oven and maintain temperature to avoid dry muffins.
- Cool muffins in the pan a few minutes before transferring to a wire rack to prevent sogginess.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze individually wrapped muffins for up to 3 months; reheat gently before serving.
- For a vegan version, substitute eggs with flax eggs and use plant-based milk instead of dairy if needed.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Chocolate, Zucchini, Muffins, Healthy, Gluten-Free, Snack, Vegan option, Breakfast, Dessert