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Double Chocolate Zucchini Muffins

Close-up of a rich, dark Double Chocolate Zucchini Muffin topped generously with chocolate chips.
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Bake moist, rich chocolate muffins that secretly include shredded zucchini for extra moisture.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, squeezed dry
  • 1/2 cup milk (any kind)
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until combined.
  4. Add the wet ingredients to the dry ingredients. Mix until just combined; do not overmix.
  5. Gently fold in the squeezed zucchini and milk until incorporated into the batter.
  6. Stir in the chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze excess water from the shredded zucchini using a clean kitchen towel or paper towels; this prevents soggy muffins.
  • For a darker color and richer flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.
  • You can add an extra 1/4 cup of chocolate chips to the top of the batter before baking for a more intense chocolate look.

Nutrition

Find it online: https://savoryskies.com/double-chocolate-zucchini-muffins-recipe/