Moist Chocolate Zucchini Muffins Your Kids Will Devour in 20 Minutes
Delicious and moist chocolate zucchini muffins that are easy to make and perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Oven-baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, mix granulated sugar, brown sugar, oil, egg, and vanilla extract.
- Fold in grated zucchini.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in chocolate chips.
- Spoon batter into muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool before serving.
Notes
- Do not overmix the batter to keep muffins tender.
- Squeeze excess moisture from zucchini before adding.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg