Description
Easy chocolate muffins secretly packed with healthy zucchini. A simple recipe perfect for busy parents and picky eaters. These turn out moist and delicious, a kid-approved snack or breakfast.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 0.5 cup vegetable oil or melted butter
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 1.5 cups shredded zucchini (squeezed dry)
- 0.5 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, granulated sugar, and brown sugar.
- In a separate medium bowl, whisk together the eggs, oil, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients. Stir until just combined. Do not overmix.
- Gently fold in the shredded zucchini and chocolate chips, if using.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to squeeze excess moisture out of the shredded zucchini before adding it to the batter. This prevents soggy muffins.
- Do not overmix the batter; this can result in tough muffins. Stir only until the ingredients are just combined.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg