Description
Enjoy moist and decadent Dark Chocolate Zucchini Muffins. This recipe combines the goodness of zucchini with rich chocolate flavors.
Ingredients
Scale
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups finely grated zucchini
- 1 cup semisweet chocolate chips
- ½ cup mini milk chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Prepare muffin pan with cooking spray or liners.
- In a large bowl, beat together sugars, oil, eggs, and vanilla until combined.
- In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, and cinnamon.
- Gradually add dry ingredients to the sugar mixture, mixing until just combined.
- Fold in zucchini until evenly distributed. Stir in semisweet chocolate chips.
- Distribute batter into muffin wells using a large cookie scoop.
- Sprinkle mini milk chocolate chips on top of each muffin, if desired.
- Bake for 18-22 minutes.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins for up to a month.
Nutrition
- Serving Size: 1 muffin
- Calories: 324kcal
- Sugar: 27g
- Sodium: 188mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0.1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 26mg