Description
Indulge in the rich, chocolaty goodness of Double Chocolate Zucchini Muffins! These delightful treats are a creative way to utilize summer zucchini while satisfying your sweet tooth. With their moist texture and decadent chocolate flavor, these muffins are perfect for breakfast, snacks, or dessert. Packed with nutrients from zucchini, they offer a healthier twist on traditional chocolate muffins. Easy to make and versatile enough for any occasion, you can enjoy them fresh or freeze extras for later.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 5 tablespoons unsalted butter (melted)
- 1 teaspoon pure vanilla extract
- 1 cup skim milk
- ¾ cup semisweet chocolate chips
- 1 cup finely shredded zucchini
Instructions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin with nonstick spray or liners.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, combine the wet ingredients: egg, melted butter, vanilla extract, and skim milk. Stir until just mixed.
- Gradually add the wet ingredients to the dry mixture without overmixing. Gently fold in the shredded zucchini and chocolate chips until evenly combined.
- Divide the batter among muffin cups and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow muffins to cool for about 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg