Chocolate zucchini muffins
These soft, decadent double chocolate zucchini muffins are sure to satisfy all your chocolatey cravings while secretly adding lots of fiber and nutrition to your dessert.
Servings: 12 muffins
Calories: 261kcal
Ingredients
- 1½ cups flour (approx. 205 grams)
- 1 cup white sugar (approx. 222 grams)
- ½ cup oil (approx. 110 grams)
- 2 eggs
- 1 tsp vanilla
- ⅓ cup cocoa powder (approx. 18 grams)
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 cups zucchini (approx. 350 grams after squeezing)
- 1 cup semi sweet chocolate chips
Equipment
- grater
Instructions
- Preheat oven at 350°F.
- Wash the zucchinis. Cut the top and bottom off.
- Finely grate the zucchinis.
- Squeeze the grated zucchinis. Discard the juice left behind.
- Set aside the squeezed grated zucchini for later.
- Add flour, baking soda, salt, cinnamon, and cocoa powder to a bowl. Mix fully.
- Add the sugar. Mix thoroughly.
- Crack the eggs. Whisk together.
- Pour in the oil, whisked eggs, and vanilla.
- Combine to form a dry dough.
- Mix in the grated zucchini and chocolate chips. The batter should become runny.
- Place baking cups in a muffin pan.
- Measure out 1/3 cup of batter and pour into each baking cup.
- Bake for 30 minutes in the oven.
- Remove when done.
- Place on a baking rack to cool.
- Serve warm or cooled.
- Add chocolate chips on top for extra chocolate [optional].