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Chocolate Zucchini Muffins

Chocolate Zucchini Muffins Recipe

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine sea salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ½ cup (120ml) neutral oil
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • 1 ½ cups (180g) shredded zucchini
  • ⅔ cup (120g) semisweet chocolate chips

Method
 

  1. Preheat oven to 375°F and line a 12-cup muffin tin. Whisk flour, cocoa, baking soda, baking powder, and salt.
  2. In another bowl, whisk sugars, oil, eggs, and vanilla until smooth. Stir in shredded zucchini.
  3. Pour wet ingredients into dry and fold until just combined. Gently stir in chocolate chips.
  4. Divide batter among cups, top with a few extra chips, and bake 20 to 22 minutes until a toothpick has moist crumbs.
  5. Cool in pan 5 minutes, then transfer to a rack. Dust with powdered sugar once fully cooled.

Notes

Leave the zucchini unpeeled and unsqueezed, the moisture is what makes these fudgy. Room-temperature eggs blend in more smoothly and help the tops rise evenly.