Description

These Chocolate Chip Zucchini Muffins are a deliciously moist and chocolatey treat, perfect for sneaking some veggies into your baked goods. Made with shredded zucchini, cocoa powder, and semi-sweet chocolate chips, these muffins are easy to prepare and bake to perfection. They offer a wonderful balance of rich chocolate flavor with the subtle moisture and nutrition from zucchini, ideal for breakfast, snacks, or dessert.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini (about 1 medium zucchini)

Add-ins

1 cup semi-sweet chocolate chips

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or spraying it lightly with non-stick cooking spray to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until evenly combined. This ensures even distribution of leavening and spices.
Combine Wet Ingredients: In another bowl, beat the eggs thoroughly. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract to the eggs, then mix well until smooth and fully combined.
Combine Wet & Dry Mixtures: Gradually add the wet ingredients to the dry ingredients and stir gently until just combined to avoid overmixing. Then carefully fold in the shredded zucchini and semi-sweet chocolate chips to distribute them evenly throughout the batter.
Fill the Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full to allow room for rising during baking.
Bake the Muffins: Bake in the preheated oven for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
Cool Before Serving: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.

Notes

Make sure to squeeze out excess moisture from the shredded zucchini if it’s very watery to avoid soggy muffins.
Use good-quality cocoa powder for the best chocolate flavor.
You can substitute semi-sweet chocolate chips with dark chocolate chips for a richer taste.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
For a nutty twist, add 1/2 cup chopped walnuts or pecans into the batter.