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Chocolate Zucchini Muffins – Moist, Rich & Easy Recipe

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Moist, fudgy, and secretly wholesome, these chocolate zucchini muffins turn summer squash into a decadent treat packed with rich cocoa flavor and melty chocolate chips.

  • Author: RUBY
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 12 muffins 1x
  • Category: Baking
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 ½ cups grated zucchini (squeezed dry)
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ cup chocolate chips
  • ½ cup brown or coconut sugar
  • 2 large eggs
  • ⅓ cup vegetable or coconut oil
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Wash and grate the zucchini. Squeeze out excess moisture using a towel or cheesecloth.
  3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk eggs, sugar, oil, and vanilla extract until smooth.
  5. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
  6. Fold in the grated zucchini and chocolate chips.
  7. Divide batter evenly into the muffin tin, filling each about ⅔ full.
  8. Bake for 18–22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a richer flavor, use Dutch-process cocoa. Muffins freeze well—wrap individually and store up to 3 months.

Nutrition

Keywords: chocolate zucchini muffins, healthy muffins, zucchini baking, moist chocolate muffins

Find it online: https://www.hightasty.com/chocolate-zucchini-muffins/