Description
Deliciously moist muffins made with zucchini, combining indulgent chocolate flavor with hidden nutrition.
Ingredients
Scale
- 1 cup shredded zucchini (about 1 medium zucchini, packed)
- 1 cup all-purpose flour or a gluten-free blend
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (optional)
- A handful of chopped nuts (optional, walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- Combine the shredded zucchini with granulated sugar and brown sugar in a bowl and let it sit for about 5 minutes.
- Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a separate bowl.
- Stir in the vegetable oil, eggs, and vanilla extract into the zucchini mixture until fully combined.
- Gradually add the dry ingredients to the wet ingredients and fold until just combined. Add chocolate chips or nuts if desired.
- Scoop batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For vegan, replace eggs with flaxseed meal. For gluten-free, use almond flour or coconut flour, adjusting liquid as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg