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Decadent Double Chocolate Zucchini Muffins
Prep: 20 minutes
Cook: 25 minutes
Servings: 12 muffins
Your Secretly Healthy Indulgence
Get ready to indulge, guilt-free! These muffins are a chocoholic's dream, loaded with cocoa powder and chocolate chips. The shredded zucchini melts away during baking, leaving behind an unbelievably moist and tender crumb. It's the perfect way to sneak in some veggies for picky eaters (or even for yourself!).
Materials
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini), squeezed dry
- 1 cup semi-sweet chocolate chips, divided
Preparation
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- Shred the zucchini using a box grater. Place it in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. This is a crucial step.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon.
- In a separate bowl, beat together the sugar, oil, eggs, and vanilla until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the shredded zucchini and 3/4 cup of the chocolate chips.
Cooking
- Divide the batter evenly among the muffin cups.
- Sprinkle the remaining 1/4 cup of chocolate chips over the tops.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
More in This Category
Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.