Double Chocolate Zucchini Muffins
These delightful muffins incorporate zucchini for a surprise twist while offering a rich chocolate flavor, making them a guilt-free indulgence. Perfect for a tasty and sneaky treat!
Equipment
- muffin tin
- Mixing bowls
- whisk
- spatula
- toothpick
Ingredients
- 1 ½ cups grated zucchini
- 1 ½ cups all-purpose flour spooned and leveled (about 180g)
- ¼ cup natural unsweetened cocoa powder (20g)
- 1 ¼ teaspoons baking soda
- ½ teaspoon kosher salt (such as Diamond Crystal)
- ¼ teaspoon espresso powder (optional, for extra depth)
- ¾ cup granulated sugar (150g)
- ½ cup vegetable oil (120g)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup mini semisweet chocolate chips divided
Instructions
- Preheat your oven to 375°F and prep a 12-cup muffin tin with liners or grease it well.
For the Muffins:
- In a large mixing bowl, combine the flour, cocoa powder, baking soda, salt, and optional espresso powder, and set it aside.
- In another bowl, mix the sugar, oil, egg, and vanilla extract until smooth. Then, incorporate the grated zucchini until well combined.
- Pour the zucchini mixture into the bowl with the dry ingredients and carefully fold everything together until you no longer see flour streaks. Gradually add half of the mini chocolate chips.
- Divide the batter among the muffin cups, filling each about three-quarters full. Top each muffin with the remaining chocolate chips.
- Bake for 17 to 19 minutes, until the muffins have domed tops and look set. Check for doneness with a toothpick; it should come out mostly clean with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.