Chocolate Zucchini Muffins

These chocolate zucchini muffins are sky-high, double-chocolate muffins with a tender, moist crumb from fresh, shredded zucchini.

Course Breakfast, Dessert, other

Cuisine American

Keyword chocolate chip zucchini muffins, how to make chocolate zucchini muffins, how to make zucchini chocolate chip muffins, zucchini and chocolate chip muffins, zucchini chocolate chip muffins, zucchini chocolate muffins

Prep Time 15

Cook Time 20

Total Time 30

Servings muffins

Calories 356kcal

Author Beth Pierce

Ingredients

1¼ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup granulated sugar
½ cup brown sugar
4 tablespoons unsalted butter, melted and cooled to room temperature
⅓ cup vegetable oil
2 large eggs
1½ teaspoons vanilla extract
1½ cups shredded zucchini
1½ cups semisweet chocolate chips

Instructions

Preheat oven to 400°F. Line a standard muffin tin with paper liners.
Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
In a large bowl, mix the granulated sugar, brown sugar, melted butter, vegetable oil, eggs, vanilla extract, and shredded zucchini.
Add the dry ingredients to the wet ingredients and stir to combine. Fold in 1¼ cups of chocolate chips.
Using a 3-tablespoon cookie scoop, divide the batter into the prepared pan. Top each muffin with a few chocolate chips.
Bake until set and until a toothpick inserted in the center comes out clean. There may be a little melted chocolate on the toothpick from the chocolate chips, but there should be no wet batter,

Notes

Store in an airtight container on the counter for up to 3 days. Or store in the fridge in an airtight container for up to a week.
Reheat in the microwave for about 10 seconds for that fresh-from-the-oven-baked experience.

Nutrition