Chocolate Zucchini Muffins
Moist rich and tender chocolate zucchini muffins come together quickly made with simple 2 full cups of shredded zucchini. These chocolate muffins are tried and true delicious with cocoa powder and mini chocolate chips baked on top and in the batter!
Equipment
- 24 count muffin pan(s)
- cheese grater
- muffin liners
- whisk
- cookie scoop optional, helps to evenly portion out the muffin batter
Ingredients
- 2 cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 Tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ⅓ cup neutral oil (vegetable, canola, avocado)
- ⅓ cup brown sugar (light or dark)
- ⅓ cup sugar
- ⅓ cup maple syrup (the real stuff!)
- ⅓ cup greek yogurt (or sour cream)
- ¼ cup whole milk (or milk alternative)
- 2 large eggs (room temperature)
- 2 cups shredded zucchini (do not blot moisture away!)
- 2 teaspoons vanilla extract
- 1½ cups mini chocolate chips (reserve ½ cup for topping before baking)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a 24 count muffin pan with 16 muffin liners.
- Shred the zucchini with a grater or food processor. Do not overprocess into mush. You want fine shreds. Do not blot moisture. Measure out 2 cups and set aside.
- In a bowl, whisk all of the dry ingredients together and set aside.2 cups all purpose flour, ½ cup unsweetened cocoa powder, 1 Tablespoon baking powder, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon fine sea salt
- In a separate bowl, whisk together the wet ingredients including oil, eggs, sugar, brown sugar, maple syrup, zucchini, greek yogurt, milk, and vanilla extract.⅓ cup neutral oil, ⅓ cup brown sugar, ⅓ cup sugar, ⅓ cup maple syrup, ⅓ cup greek yogurt, ¼ cup whole milk, 2 large eggs, 2 cups shredded zucchini, 2 teaspoons vanilla extract
- Whisk the dry ingredients into the wet ingredients until combined. Mix in the mini chocolate chips, reserving ½ cup for the top of the muffins. Avoid overmixing.1½ cups mini chocolate chips
- Fill the muffin liners to the top and add additional mini chocolate chips on top.
- Reduce the oven to 375 degrees Fahrenheit right after you put the muffins into the oven. Bake in the oven for 24 minutes or until a toothpick comes out clean. Let the baked muffins cool to room temperature before storing in an airtight container. Enjoy!
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