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Chocolate Zucchini Muffins

Chocolate Zucchini Muffins
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These Chocolate Zucchini Muffins offer a moist, rich, and chocolatey treat that cleverly incorporates grated zucchini for added nutrition and moisture. Perfect as a healthy snack, breakfast option, or dessert, they are made with simple pantry staples and can be customized to fit gluten-free, vegan, or low-sugar diets.

Ingredients

Scale

Wet Ingredients

  • 2 cups grated zucchini (squeezed to remove excess water)
  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or almond/oat flour for gluten-free)
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar (brown sugar preferred; maple syrup or honey can be used instead)

Optional Ingredients

  • 1/2 cup chocolate chips
  • Chopped walnuts or pecans (for nutty version)
  • Spices like cinnamon, nutmeg, or chili powder (for spiced version)

Instructions

  1. Prepare the Zucchini: Finely grate fresh zucchini, then squeeze out excess water using a clean kitchen towel or paper towels to keep the muffins moist but not soggy.
  2. Mix the Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to combine evenly and prevent clumps.
  3. Combine Wet Ingredients: In another bowl, beat the eggs with the sugar, oil (or melted butter), and vanilla extract until the mixture is smooth and creamy.
  4. Bring It All Together: Gently fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing and maintain a tender crumb.
  5. Add Zucchini and Chocolate Chips: Fold in the grated zucchini and optional chocolate chips, ensuring they are evenly distributed throughout the batter.
  6. Bake: Pour the batter into a greased muffin tin lined with paper cases, filling each about 3/4 full. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Notes

  • Grate zucchini finely to prevent watery muffins.
  • Do not overmix the batter to keep muffins soft and tender.
  • Use room temperature ingredients for better texture and batter consistency.
  • Begin checking muffin doneness at 18 minutes to avoid overbaking.
  • Let muffins cool slightly in the pan before transferring to a wire rack to preserve moisture.

Nutrition

Keywords: chocolate zucchini muffins, healthy muffins, gluten-free muffins, vegan options, chocolate treats, zucchini recipes

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