admin This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Chocolate Zucchini Muffins
Chocolate Zucchini Muffins are soft, loaded with chocolate chips, and filled with nutritious and fiber-rich zucchini. A healthier way to enjoy these crowd favorites!
Moist zucchini muffins recipe
Extra moist, oozing with chocolate flavor, and stuffed to the brim with chocolate chunks are these chocolate zucchini muffins. However, they contain shredded zucchini as a hidden healthy ingredient.
These sweet delights contain two entire cups of vegetables, but you can’t even taste them. They can also be advanced by adding a variety of delectable mix-ins, such as almonds and mint chocolate. Including vegetables in a dessert that everyone will love is entertaining and delicious!
Should I peel zucchini for chocolate zucchini muffins?
There is no need! Since the peel of this vegetable is so thin, you won’t even detect it in these treats. Simply make sure to thoroughly scrub the skin before preparing it to ensure that it is clean enough to consume. Peeling is just an unnecessary process that you can completely omit because the shredded vegetables melt into the muffins.
Serve with some of our Peaches and Cream Ice Cream
Ingredients
- 3/4 cups granulated sugar (divided)
- 1/4 cup brown sugar (packed)
- 1/3 cup vegetable oil
- 1/4 cup melted butter.
- 2 eggs
- 3/4 cups buttermilk
- 1 teaspoon baking soda
- 4 tablespoons unsweetened cocoa powder
- 1 tablespoon liquid espresso
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 cups shredded zucchini (about medium zucchini)
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Spray a muffin pan with nonstick cooking spray or line with cupcake liners.
- In a large bowl, stir together sugars, oil, and melted butter until combined.
- Stir in eggs, buttermilk, baking soda, cocoa, espresso, and salt.
- Add the flour and stir. Add in zucchini and 1 cup of chocolate chips stir to combine.
- Spoon into muffin pans and sprinkle the remaining chocolate chips on top.
- Bake until a toothpick comes out clean, 15-20 mins for regular size muffins and about 10-12 for mini muffins.
- Cool at least 5 minutes in the pan before removing.
- Store in an airtight container for up to 3 days.
