PrintDouble Chocolate Zucchini Muffins
Moist and rich double chocolate zucchini muffins, perfect for sneaking veggies into your family’s diet. These are easy to make with no mixer required and great for lunchboxes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar.
- In a separate medium bowl, whisk together the eggs, vegetable oil, applesauce, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the shredded zucchini and chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer 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
- Squeeze as much moisture as possible from the shredded zucchini for the best texture.
- You can substitute milk chocolate chips for semi-sweet if preferred.
- These muffins freeze well for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://www.purecookingjoy.com/chocolate-zucchini-muffins/