These delicious muffins combine rich chocolate flavor with hidden zucchini for a nutritious treat.
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Delicious Double Chocolate Zucchini Muffins Recipe
These delicious muffins combine rich chocolate flavor with hidden zucchini for a nutritious treat.
Ingredients
Scale
- 1 1/2 cupsall-purpose flour
- 1/2 cupunsweetened cocoa powder
- 1 teaspoonbaking soda
- 1/2 teaspoonbaking powder
- 1/2 teaspoonsalt
- 1 teaspooninstant espresso powder
- 1/2 teaspoonground cinnamon
- 2large eggs
- 1/2 cupgranulated sugar
- 1/2 cuppacked light brown sugar
- 1/2 cupvegetable oil
- 1/4 cupplain Greek yogurt
- 1 teaspoonpure vanilla extract
- 1 1/2 cupsgrated zucchini
- 3/4 cupsemi-sweet chocolate chips
Instructions
- Start by preheating your oven to 350°F (175°C). This ensures that your muffins will bake evenly and rise to fluffy perfection.
- Line a 12-cup muffin pan with paper liners. Lightly greasing them will allow the muffins to slide out easily after baking, keeping them intact and looking fabulous.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, espresso powder, and cinnamon. This will help to incorporate the ingredients evenly and ensure a consistent flavor throughout your muffins.
- In a separate bowl, whisk the eggs alongside both sugars until frothy. Gradually add in the vegetable oil, Greek yogurt, and vanilla extract, mixing until smooth and well-combined. This step adds moisture and richness to your muffins.
- Pour the wet mixture over the dry ingredients and carefully fold them together until just combined. Be cautious not to overmix, as this could result in tough muffins.
- Gently fold in the grated zucchini and semi-sweet chocolate chips until they are evenly distributed throughout the batter. The zucchini not only adds moisture but also a subtle sweetness!
- Divide the muffin batter among the prepared muffin cups, filling each about three-quarters full. For an extra touch, sprinkle a few additional chocolate chips on top of each muffin before baking them.
- Place the muffin pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of the muffins comes out with moist crumbs. Start checking around the 18-minute mark!
- Once baked, allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. This step allows them to set up perfectly!
Notes
Do not squeeze the grated zucchini dry; the moisture it retains is key to keeping the muffins incredibly soft and tender.
Nutrition
- Calories: 180 per muffin
- Protein: 3 g
