Description
Delight in these moist and indulgent Double Chocolate Zucchini Muffins, perfect for using up extra zucchini while satisfying your chocolate cravings.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 5 Tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1 cup skim milk
- ¾ cup semisweet chocolate chips
- 1 cup finely shredded zucchini
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg and combine it with the melted butter, vanilla extract, and skim milk.
- Pour the wet ingredients into the dry ingredients, mixing until just combined.
- Fold in the chocolate chips and shredded zucchini until evenly distributed.
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra moistness, consider squeezing the shredded zucchini in a paper towel to remove excess moisture before adding it to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245 kcal
- Sugar: 16 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 28 mg
Keywords: Double Chocolate Zucchini Muffins, chocolate muffins, zucchini muffins, dessert, baking