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Chocolate Zucchini Muffins

Chocolate Zucchini Muffins
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These Chocolate Zucchini Muffins combine moist, tender texture with rich chocolate flavor and a subtle veggie boost. Perfect for breakfast, snacks, or dessert, they use simple pantry staples to create a kid-friendly, guilt-free indulgence packed with melty chocolate chips and wholesome grated zucchini.

Ingredients

Scale

Wet Ingredients

  • 2 large eggs (room temperature)
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (finely grated and excess moisture squeezed out)

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar (packed)

Add-ins

  • 1/2 cup mini chocolate chips

Instructions

  1. Prepare the zucchini: Grate fresh zucchini using a fine grater, then gently squeeze out excess moisture with a clean kitchen towel to keep muffins moist but not soggy.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and brown sugar until evenly combined.
  3. Combine wet ingredients: In another bowl, beat the eggs with vegetable oil and vanilla extract until smooth and fully incorporated.
  4. Bring it all together: Add the wet ingredients to the dry mixture and stir just until combined. Fold in the grated zucchini and mini chocolate chips to distribute evenly.
  5. Bake: Scoop the batter evenly into a greased or lined muffin tin. Bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool and enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely to prevent overcooking and maintain ideal texture.

Notes

  • Don’t overmix the batter to avoid tough muffins.
  • Grate zucchini finely for even moisture distribution.
  • Squeeze out some moisture from zucchini but leave some for natural fluffiness.
  • Use room temperature eggs for smoother mixing.
  • For enhanced chocolate flavor, add 1 teaspoon espresso powder.
  • Check muffins starting at 18 minutes to prevent dryness as oven temperatures vary.

Nutrition

Keywords: chocolate zucchini muffins, healthy muffins, vegetable muffins, kid-friendly snack, gluten-free dessert, chocolate snack

Find it online: https://jamescookes.com/chocolate-zucchini-muffins/