Ingredients
Units
Scale
- 50 grams (1/4 Cup) Granulated Sugar
- 100 grams (1/2 Cup) Light Brown Sugar
- 4oz (1/2 Cup) Vegetable Oil
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 1 1/2 cups Shredded Zucchini, Packed
- 125 grams (1 Cups) All-Purpose/ Plain Flour
- 63 grams (1/2 Cup) Cocoa Powder ( I prefer Dutch Process)
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 170 grams (1 Cup) Chocolate Chips or Chunks
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 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 air-tight container for up to three days. Muffins are best enjoyed the day they are made.
Notes
- 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.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
