Moist Chocolate Zucchini Muffins Recipe
Do you want the sweet taste of a muffin but one that has a little less guilt and a serving of veggies? These chocolate zucchini muffins have a unique, chocolatey taste, and you wouldn't even be able to guess that there's over a cup of grated zucchini in the mix. While they are undoubtedly a hit for adults, kids will also go wild over these muffins. There are plenty of pluses to the chocolate zucchini muffins, and one of them is the easy prep time. Sometimes, when you think of muffins, you think of a daunting process, but this recipe only takes 20 minutes of prep and another 20 minutes of baking time.
Recipe developer Kristen Carli came up with this recipe, and she shares that her favorite part is the taste. "I love that these taste like cake but sneak in some veggies," she shares. Keep scrolling for step-by-step instructions and photos of how to throw together these incredible muffins, which are great for the family, a crowd, and everything else in between.
Gather the ingredients
These muffins call for just a few ingredients, and if you're already a baker, you may have a lot in your pantry already. Simply get sugar, butter, eggs, whole milk, and vanilla extract to start. You will also need all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. To complete the items, you'll need zucchini and chocolate chips. Now, we're on the to prep stage, which will only set you back about 20 minutes.
Prep the oven and start mixing
To get things started, preheat your oven to 350 degrees Fahrenheit. Next, you'll need to line your muffin tin with muffin liners. The recipe makes 12 muffins, so be sure to fill all 12 spaces with liners. You can also make mini muffins, Carli says. "Just be sure to decrease the cooking time."
Next, get out a bowl with a stand mixer. Add the sugar and butter and mix until it's smooth and combined. Once you have the sugar and butter mixed together, you can add in the eggs, milk, and vanilla. Continue mixing until everything is combined. Once you finished with this mix, you can move onto the next mix.
Put together the other mix
Add flour, cocoa powder, baking soda, baking powder, and salt in a different bowl. Instead of using the mixing attachment, you'll do this one by hand. Simply grab a whisk to combine the dry ingredients. As you can tell by the photo, once everything is whisked together, it will start to look more like a chocolate mix than a powdery mix. This is good because it means we're getting somewhere!
Tend to the zucchini and combine the mixes
In this step, take out a dish towel and squeeze the zucchini to drain the excess liquid. After you've done that, merge the wet and dry ingredients together in the bowl with the mixing attachment. Mix both well to combine. When everything is mixed, you can fold in the zucchini into the batter. After that, add in the chocolate chips and stir. "I fold both the zucchini and the chocolate chips in with a spatula instead of a stand mixer," Carli shares.
Bake and serve your zucchini muffins
Now it's time to bake! Scoop your batter into each muffin liner. The mix calls for 12 muffins, so the mixture should be distributed evenly in each. Pop these babies in the oven and set your timer for 20 minutes. Once the timer dings, take them out of the oven, then let them cool and enjoy. If you have extras, they will keep for a few days. "These store best in a plastic bag at room temperature for up to five days," Carli says.
- ¾ cup sugar
- ¼ cup butter, softened
- 2 eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups grated zucchini
- ½ cup chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with muffin liners.
- In the bowl of a stand mixer, add sugar and butter. Mix until combined.
- Add eggs, milk, and vanilla. Mix until combined.
- In a separate bowl, add flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
- Using a dish towel, squeeze zucchini to drain excess liquid.
- Add dry ingredients to wet ingredients. Mix to combine.
- Fold in zucchini into batter.
- Fold in chocolate chips into batter.
- Scoop batter into each muffin liner.
- Bake for 20 minutes, then serve.
| Calories per Serving | 214 |
| Total Fat | 7.7 g |
| Saturated Fat | 4.5 g |
| Trans Fat | 0.2 g |
| Cholesterol | 39.2 mg |
| Total Carbohydrates | 34.0 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 19.4 g |
| Sodium | 184.9 mg |
| Protein | 4.2 g |
