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Chocolate Zucchini Muffins

Moist, rich chocolate muffins made with shredded zucchini for extra tenderness and flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 1.5 cups shredded zucchini
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup chocolate chips optional

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  2. Shred zucchini and lightly blot if overly wet.
  3. Whisk eggs, sugar, oil, and vanilla together in a bowl.
  4. Add flour, cocoa powder, baking soda, baking powder, and salt. Mix until just combined.
  5. Fold in zucchini and chocolate chips.
  6. Fill muffin cups ¾ full with batter.
  7. Bake 18–22 minutes or until a toothpick comes out clean.

Notes

For bakery-style muffins, sprinkle extra chocolate chips on top before baking.