Double Chocolate Zucchini Muffins
Rich, double-chocolate muffins studded with zucchini for moist, tender bites.
Servings: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 5 Tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1 cup skim milk
- 3/4 cup semisweet chocolate chips
- 1 cup finely shredded zucchini about 1 medium
Instructions
- Preheat the oven to 375°F (190°C). Spray a 12-cup muffin tin with nonstick spray or line with muffin liners and set aside.
- In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, packed light brown sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the egg, melted unsalted butter, vanilla extract, and skim milk until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.
- Fold in the finely shredded zucchini and semisweet chocolate chips until evenly distributed; the batter will be thick.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, or until a toothpick inserted into a muffin center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the muffins cool in the pan about 10 minutes, then transfer to a wire rack to cool completely.
Equipment
- Muffin Tin
- muffin liners or nonstick spray
- large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- box grater or food processor
- Wire Rack
Notes
- Be sure to fully cool the muffins first.
- You can wrap them individually in freezer wrap or use a freezer-safe container.
- They will keep in the freezer for up to three months.
- Thaw at room temperature or warm in the microwave.