Description
Indulge in rich, chocolatey muffins with a healthy twist from zucchini, perfect for breakfast, a snack, or dessert.
Ingredients
Scale
- 1 medium zucchini, grated (about 1 cup)
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional: 1/2 cup chopped nuts (like walnuts or pecans)
- Optional: a pinch of cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the grated zucchini, sugars, and oil in a large mixing bowl.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips (and nuts, if using).
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 20 to 25 minutes until a toothpick comes out clean.
- Cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
Be sure to choose fresh zucchini for best texture and flavor. Don’t over-grate to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg