Description
These rich, moist muffins combine the bold flavor of double chocolate with the hidden sweetness of zucchini. Using finely grated zucchini adds natural moisture and nutrition without overpowering, making each bite a luxurious indulgence with a wholesome twist.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup cocoa powder
1 cup butter, softened
1/3 cup vegetable oil
2 large eggs
1/2 tsp baking soda
1/2 tsp salt
1 tbsp vanilla extract
1 1/2 cups finely grated zucchini
1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (180°C)
Prepare a 12-cup muffin tin with liners or grease lightly
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt
In a separate bowl, cream softened butter and oil until light and fluffy
Beat in eggs, one at a time, then add vanilla extract
Gradually mix dry ingredients into the wet mixture until almost combined
Fold in grated zucchini and 3/4 cup chocolate chips until just incorporated
Spoon batter into prepared muffin cups, dividing evenly
Top each with 1-2 remaining chocolate chips
Bake for 18-22 minutes or until tops are domed and a toothpick inserted in the center comes out clean
Cool in the tin for 5 minutes before transferring to a wire rack to cool completely
Notes
Use room-temperature butter for proper aeration
Drain zucchini in a colander and press out excess water for better texture
Swap chocolate chips with vegan-friendly alternatives if needed
Store in an airtight container for up to 3 days
Freeze baked muffins for up to 3 months
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg