Description
Deliciously moist chocolate muffins made with zucchini, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar or coconut sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (optional)
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin.
- Mix the granulated sugar and vegetable oil until combined.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt in another bowl.
- Add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared muffin tin, filling each slot about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Consider adding nuts or dried fruits for extra flavor. Avoid overmixing for a lighter texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg