Chocolate Zucchini Muffins

Baking with zucchini has gained remarkable popularity in recent years, transforming this often-overlooked vegetable into a beloved ingredient for various sweet treats. The beauty of zucchini in baking lies in its ability to add moisture and a subtle texture while remaining virtually undetectable in flavor. This makes it an ideal candidate for indulgent recipes like chocolate muffins, where the rich taste of chocolate takes center stage.

Indulge in the joy of baking with these Decadent Chocolate Zucchini Muffins! This delightful recipe transforms zucchini into a moist and fluffy treat that satisfies your sweet cravings while adding nutritional benefits. Packed with dietary fiber, vitamins, and rich cocoa flavor, these muffins are perfect for breakfast, snacks, or dessert. With easy preparation and the option for customization, you can create a wholesome indulgence that everyone will love. Enjoy a guilt-free, chocolatey treat that combines deliciousness with health!

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Ingredients

1 cup finely grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1/2 cup vegetable oil (or melted coconut oil for a healthier twist)

1 tsp vanilla extract

1/2 cup semi-sweet chocolate chips (plus extra for topping)

Optional: 1/2 cup chopped walnuts or pecans for added texture

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it with non-stick spray.

Prepare the zucchini: Grate the zucchini finely (do not peel it) and set it aside in a clean kitchen towel to absorb excess moisture. Squeeze gently to remove some liquid, but don’t overdo it—some moisture is good!

Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined. Set aside.

Combine sugars and wet ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs until fluffy. Add the oil and vanilla extract, mixing until smooth.

Incorporate dry ingredients: Gradually add the dry mixture to the wet mixture, stirring gently until just combined—do not overmix! The batter will be thick.

Fold in zucchini and chocolate: Carefully fold in the grated zucchini and chocolate chips (and nuts if using) until evenly distributed throughout the batter.

Fill muffin tins: Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full. Sprinkle a few extra chocolate chips on top for a delightful finish.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins