Description

Indulge in the delightful flavor of Double Chocolate Zucchini Muffins, a perfect balance of rich cocoa and tender zucchini that satisfies your sweet cravings while sneaking in some nutritious veggies. These moist muffins are not just a fantastic way to utilize garden-fresh zucchini, but they also make an ideal snack or breakfast treat for any occasion. With their chocolaty goodness and easy preparation, you can enjoy them warm or store them for quick breakfasts throughout the week. Whether you’re hosting a brunch or need a cozy snack at home, these muffins are sure to impress everyone!

Ingredients

Scale

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)

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Instructions

Preheat your oven to 375°F. Prepare a muffin tin with nonstick spray or liners.
In a large bowl, whisk together the flour, cocoa powder, sugars, baking powder, baking soda, and salt.
In another bowl, mix the egg, melted butter, vanilla extract, and skim milk until well combined.
Pour the wet ingredients into the dry mixture and stir until just combined.
Gently fold in the shredded zucchini and chocolate chips until evenly distributed.
Divide the batter among the prepared muffin cups and bake for 20-25 minutes or until a toothpick comes out clean.
Allow muffins to cool for about 10 minutes in the pan before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 190
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg