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Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins
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Indulge your chocolate cravings with these Double Chocolate Zucchini Muffins! Bursting with rich chocolate flavor, these moist and tender muffins are a delightful way to sneak in some veggies while satisfying your sweet tooth. Perfect for breakfast, snacks, or dessert, they combine the goodness of garden-fresh zucchini with decadent cocoa and semisweet chocolate chips. Plus, they’re quick to prepare and freezer-friendly, making them an ideal treat for any occasion. Whether enjoyed warm from the oven or as a make-ahead snack, these muffins promise a delightful experience in each bite.

Ingredients

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  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar (packed)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 5 tablespoons unsalted butter (melted)
  • 1 teaspoon pure vanilla extract
  • 1 cup skim milk
  • ¾ cup semisweet chocolate chips
  • 1 cup finely shredded zucchini (about 1 medium)

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
  2. In a large bowl, whisk together the flour, cocoa powder, sugars, baking powder, baking soda, and salt.
  3. In another bowl, mix the egg, melted butter, vanilla extract, and milk until combined.
  4. Add the wet ingredients to the dry mixture and stir until just mixed; do not overmix.
  5. Gently fold in the shredded zucchini and chocolate chips until incorporated.
  6. Fill muffin cups evenly with batter and bake for 20-25 minutes or until a toothpick comes out clean.
  7. Allow muffins to cool in the pan for about 10 minutes before transferring them to a wire rack.

Nutrition

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