Chocolate Zucchini Muffins
Chocolate zucchini muffins are so rich and delicious, no one will ever guess they have zucchini in them! Enjoy them for breakfast all week long or bake them up for an afternoon snack.
Servings 20 muffins
Ingredients
- 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 I like Hershey's Special Dark
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups finely grated zucchini slightly drained
- 1 cup semisweet chocolate chips
- ½ cup mini milk chocolate chips optional
Instructions
- Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
- In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.1 1/2 cups granulated sugar, 1/2 cup packed light brown sugar, 1 cup vegetable oil, 3 large eggs, 2 teaspoons pure vanilla extract
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.2 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon
- Gradually add the dry ingredients into the sugar mixture and mix until just combined.
- Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.2 cups finely grated zucchini, 1 cup semisweet chocolate chips
- Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
- If desired, sprinkle mini milk chocolate chips onto the top of each muffin.1/2 cup mini milk chocolate chips
- Bake in preheated oven for 18-22 minutes.
Notes
Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.