Chocolate Chip Zucchini Muffins

Quick and delicious, these muffins are a perfect treat for busy days, combining rich chocolate flavor with the goodness of zucchini.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Wet Ingredients

1 cup grated zucchini (fresh or frozen) Squeeze out excess moisture for better texture.
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 cup all-purpose flour Can be substituted with whole wheat flour.
½ cup sugar Consider substituting with applesauce or honey for a healthier option.
½ cup brown sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Add-Ins

1 cup chocolate chips Dark chocolate chips can be used for a richer flavor.
½ cup chopped walnuts (optional) Can be omitted or substituted with other nuts or dried fruits.

Preparation

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
In a large bowl, whisk together the grated zucchini, vegetable oil, eggs, and vanilla extract until well combined.
In another bowl, mix the all-purpose flour, sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt together until evenly distributed.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing.
Stir in the chocolate chips and walnuts (if using) until evenly dispersed in the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 2 months.