Peruvian & World Recipes

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins
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Chocolate Zucchini Muffins

Course: All Recipes, Desserts, BreakfastCuisine: Italian, American
Servings

12

servings

Indulge in rich, moist Chocolate Zucchini Muffins! Made with Dutch-process cocoa, semisweet chocolate chips, and packed with shredded zucchini, these muffins are the perfect balance of sweetness and veggies. A deliciously sneaky way to enjoy your greens!

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Ingredients

  • 1 cup all-purpose flour

  • 1/2 cup Dutch-process cocoa

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 3/4 cup firmly packed light brown sugar

  • 2 large eggs, at room temperature

  • 1/2 cup vegetable oil

  • 1 tsp vanilla extract

  • 1 1/2 cups shredded zucchini, firmly packed

  • 1 cup semisweet chocolate chips, divided

Directions

  • Preheat the oven to 350°F. Prepare a 12-muffin tin pan and set aside.
  • In a medium bowl, add the flour. Using a small sieve, sift in the cocoa powder. Add the baking soda and salt and whisk all together. Set it aside.
  • In a large bowl, add the brown sugar, eggs, oil, and vanilla extract; whisk or stir until well-combined and smooth.
  • Stir the dry ingredients into the wet ingredients until just combined. Do not overmix. Add the shredded zucchini and stir in until just incorporated, then fold in 3/4 cup of the chocolate chips.
  • Fill each cup almost to the top with batter. Scatter the remaining 1/4 cup of chocolate chips over the top of each one. Bake for 20-25 minutes, or until a cake tester inserted into the center of a muffin comes out mostly clean. It’s OK if there’s some melted chocolate on the tester, but there shouldn’t be any wet batter.
  • When the muffins are done, let them cool in the tin on a wire rack for 15 minutes. After 15 minutes, carefully transfer them to cool on the wire rack until just a little warm.

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