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Moist Chocolate Zucchini Muffins with a Secret Veggie Twist

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These moist and chocolaty zucchini muffins feature a secret veggie twist that adds moisture and a soft crumb without a hint of green flavor. Perfect for a quick snack or breakfast, they are easy to make with simple ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ⅓ cup (35g) unsweetened cocoa powder, Dutch-processed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (120ml) vegetable oil (avocado oil as alternative)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium) zucchini, finely shredded and squeezed dry
  • ½ cup (90g) chocolate chips (optional, semi-sweet or dark)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease each cup.
  2. Grate about 1 ½ cups of zucchini using the fine side of a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
  3. In a large bowl, whisk together 1 ¾ cups all-purpose flour, ⅓ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt.
  4. In another bowl, beat together ¾ cup granulated sugar, ¼ cup packed brown sugar, and ½ cup vegetable oil until well mixed. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Gently fold the dry ingredients into the wet mixture using a spatula. Avoid overmixing.
  6. Fold in the shredded zucchini and chocolate chips (if using) until evenly distributed.
  7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 18 minutes.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy muffins. Do not overmix the batter to keep muffins tender. Use room temperature eggs for smoother batter. If muffins brown too fast but are raw inside, reduce oven temperature by 10-15 degrees. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: chocolate zucchini muffins, healthy muffins, easy muffins, chocolate dessert, zucchini recipe, quick snack, homemade muffins

Find it online: https://freshforkful.com/moist-chocolate-zucchini-muffins-recipe-easy-homemade-secret-veggie-twist/