Dessertsbluejeanchef
Chocolate Zucchini Muffins
These double chocolate zucchini muffins are quick and easy to make and stay amazingly moist when baked. They are super chocolate-y and delicious!
👥 18 Servings⏱️ Prep & Cook: 38 min⏳ Prep: 15 min🔥 Cook: 23 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Pre-heat the oven to 425°F. Grease 18 cups of two muffin pans with butter or line with paper liners.
2
Combine the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
3
In a second bowl and using an electric mixer, beat the oil and sugar together until light and fluffy. Add the milk, vanilla extract and eggs one at a time. Mix until well combined. Add the dry ingredients to the wet ingredients and stir only until just combined - do not over-mix. Stir in the grated zucchini and then 1½ cups of the chocolate chips.
eggs2
4
Pour the batter evenly into the prepared muffin pans. Sprinkle the remaining chocolate chips on top of the batter in the muffin tins.
5
Bake at 425° for ⏱️ 8 minutes. Then turn down the oven temperature to 350°F. Do not open the oven door. Bake for another 10 t0 ⏱️ 15 minutes until a toothpick inserted in the center of the muffin comes out clean from batter.
6
Transfer the muffin pan to a cooling rack and let it cool in the pan for ⏱️ 5 minutes. Then remove the muffins from the pan and cool completely on the wire rack. Serve warm or at room temperature or store muffins at room temperature for 3 to 5 days in an airtight container or zipper sealed bag. You can also freeze the muffins for up to 3 months.
Nutrition Facts
calories
245 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
2 g
sugar Content
22 g
sodium Content
114 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
19 mg
carbohydrate Content
39 g
saturated Fat Content
7 g
unsaturated Fat Content
2 g
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