Chocolate Zucchini Muffins

If you crave chocolate or simply want to sneak in some veggies, try these chocolate zucchini muffins. They're moist and delicious.

Chocolate for breakfast is always a win for me. It's an even bigger win when you can sneak veggies in, you would truly never know that they are filled with zucchini. Adding zucchini adds an incredible amount of moisture for deliciously soft and squishy muffins with zero zucchini taste.

Ingredients

For this easy muffin recipe you will need:

• Granulated Sugar.
• Light Brown Sugar.
• Vegetable Oil.
• Large Eggs. Your eggs need to be at room temperature so they properly incorporate into the rest of the ingredients.
• Pure Vanilla Extract.
• Shredded Zucchini. When measuring your zucchini make sure you pack it tightly into the cups. Some recipes call for squeezing out the liquid from the zucchini but it is not necessary for this recipe.
• All-Purpose/ Plain Flour.
• Dutch Process Cocoa Powder. The recipe is developed for Dutch-process cocoa, not natural cocoa powder. This helps create a more intense, smooth chocolate flavor.
• Baking Powder.
• Baking Soda.
• Salt.
• Chocolate Chips or Chunks. Use good quality chocolate if possible. I used a combo of Callebaut Chocolate Callets and Trader Joe's Half Pound Plus Bars chopped up.

You could add some chopped walnuts to the batter if you like nuts.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat oven to 425F/128C and line a standard-size muffin pan with cupcake liners.

In a large bowl mix together the oil, sugars, eggs, and vanilla extract. Fold in shredded zucchini.

Place a sieve over the bowl and sift in the flour, cocoa powder, baking powder, baking soda, and salt.

Gently use a spatula to fold in the dry ingredients into the wet ingredients until just almost combined, then add in chocolate chips and stir a few times to combine, but do not overmix.

Evenly pour the batter into the cupcake liners, you want to fill it to the top of the cavity and sprinkle extra chocolate chips on top if desired. Bake for five minutes then without opening the door reduce the oven temperature to 350F/180C and bake for an additional 13-16 minutes, or until a toothpick inserted comes out clean with no wet batter.

Let cool on a wire rack for at least 15 minutes before transferring out of the pan to cool completely. Store in an airtight container for up to three days. Muffins are best enjoyed the day they are made.

How to freeze

You can totally freeze these chocolate zucchini muffins.

To freeze the muffins: Once the muffins are baked and cooled completely wrap them in plastic wrap tightly, individually. Then wrap them a second time in plastic wrap then place multiple muffins in a large freezer-safe bag. The multiple layers help prevent freezer burn.

To thaw the muffins: When you want a muffin let it thaw on the counter for a couple of hours.

More Chocolate Lover Recipes

If you're like me then you adore chocolate, especially for breakfast!

• Chocolate Pancakes Recipe
• Chocolate Hot Cross Buns
• Chocolate Scones Recipes
• Nutella Strawberry French Toast

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

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