Chocolate Zucchini Muffins Recipe
Introduction
These Chocolate Zucchini Muffins are a delightful way to enjoy a moist, chocolatey treat with a hint of fresh zucchini. Perfect for breakfast or a snack, they balance sweetness with a subtle vegetable twist.
Ingredients
- 1 cup grated zucchini
- 1/2 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 2 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining with paper liners.
- Step 2: In a large bowl, combine the grated zucchini, cocoa powder, flour, and eggs. Mix well until you have a smooth batter.
- Step 3: Spoon the batter evenly into the muffin tin cups, filling each about two-thirds full.
- Step 4: Bake for 20–25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Step 5: Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.
Tips & Variations
- Add 1/2 cup of chocolate chips to the batter for extra chocolatey goodness.
- Use whole wheat flour instead of all-purpose for a nuttier flavor and added fiber.
- If you prefer sweeter muffins, include 1/2 cup of sugar or your favorite sweetener in the batter.
- Drain excess moisture from the grated zucchini by squeezing it in a clean kitchen towel.
Storage
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them wrapped individually or in a container for up to three months. To reheat, warm in a microwave for 20–30 seconds or in a preheated oven at 300°F (150°C) for 5–7 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use zucchini without peeling it?
Yes, the skin is thin and soft when grated, so peeling is not necessary. It adds color and nutrients to the muffins.
Can I make these muffins vegan?
You can substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a plant-based milk or oil to replace any dairy if needed.
PrintChocolate Zucchini Muffins Recipe
Delicious and moist Chocolate Zucchini Muffins that combine the rich flavor of cocoa with the subtle sweetness and moisture of fresh zucchini. These muffins are perfect for a healthy snack or breakfast treat, offering a delightful balance of chocolatey goodness and vegetable nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 2 large eggs
- 1 cup grated zucchini (about 1 medium zucchini)
Dry Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Prepare the zucchini: Grate the zucchini finely, then gently squeeze to remove any excess moisture using a clean kitchen towel or paper towels to ensure the batter is not too wet.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a separate bowl, beat the eggs, then add the grated zucchini and stir to combine.
- Make the batter: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing to ensure tender muffins.
- Prepare the baking tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Bake the muffins: Divide the batter evenly into the muffin tin cups. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute half the all-purpose flour with whole wheat flour for a healthier twist.
- Optional: add chocolate chips or nuts to the batter for extra texture and flavor.
- Do not overmix the batter to avoid dense muffins.
- Grate zucchini finely and remove moisture to prevent soggy muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Chocolate Zucchini Muffins, chocolate muffins, zucchini recipe, healthy muffins, vegetarian dessert
