Description
Deliciously moist Double Chocolate Zucchini Muffins that are a hidden vegetable treat, perfect for breakfast or a snack.
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 about 1 medium
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the egg, melted butter, vanilla extract, and skim milk until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the zucchini and chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245 kcal
- Sugar: 16 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 28 mg
Keywords: Double Chocolate Zucchini Muffins, chocolate muffins, zucchini muffins, healthy muffins, baking recipes