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Chocolate Zucchini Muffins

Rich, moist chocolate muffins made with shredded zucchini and chocolate chips for a tender, easy anytime bake.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 223 kcal

Equipment

  • 1 12-cup muffin pan lined with paper liners
  • 2 mixing bowls 1 medium and 1 large
  • 1 Whisk
  • 1 spatula or wooden spoon
  • 1 box grater for shredding zucchini
  • 1 wire rack for cooling

Ingredients
  

Dry ingredients

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

Wet ingredients

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup light brown sugar packed
  • 1/3 cup granulated sugar
  • 1/2 cup milk
  • 1 1/2 teaspoons vanilla extract

Zucchini and chocolate

  • 1 1/2 cups zucchini finely shredded, lightly packed
  • 3/4 cup semisweet chocolate chips plus extra for topping

Instructions
 

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. If the zucchini is very wet, gently blot it with a paper towel.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
  • In a large bowl, whisk the eggs, oil, brown sugar, granulated sugar, milk, and vanilla until smooth and glossy.
  • Stir the shredded zucchini into the wet mixture.
  • Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Fold in the chocolate chips.
  • Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle extra chocolate chips on top.
  • Bake for 20 to 22 minutes, until the tops are set and a toothpick inserted near the center comes out with a few moist crumbs.
  • Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter or the muffins may turn dense. Finely shred the zucchini so it blends into the crumb. If the zucchini is extremely wet, blot it lightly but do not squeeze it completely dry. Mini chocolate chips work well for even distribution.