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Chocolate Zucchini Muffins

Irresistible Chocolate Zucchini Muffins for Healthy Indulgence

Enjoy these Chocolate Zucchini Muffins that combine nutritious zucchini with rich chocolate flavor—perfect for breakfast or a guilt-free snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large Eggs for vegan option, use 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
  • 1 cup Granulated Sugar sugar substitute can be used for lower calorie option
  • 1/2 cup Vegetable Oil can be replaced with unsweetened applesauce
  • 2 teaspoons King Arthur Pure Vanilla Extract substitute with another vanilla extract if needed
  • 1 cup Zucchini both fresh and pre-shredded works
  • 1 cup Semisweet Chocolate Chips dark chocolate can be used for richer taste
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour can substitute with Gluten-Free flour
  • 1/2 cup Unsweetened Cocoa Powder Dutch-process or natural cocoa can be used interchangeably
  • 1 teaspoon Table Salt
  • 1 teaspoon Baking Powder don't substitute with baking soda
  • 1 teaspoon Baking Soda avoid substituting with baking powder
  • 1 teaspoon Espresso Powder optional, omit if not available
Optional Toppings
  • 2 tablespoons Granulated Sugar for sprinkling on top before baking
  • 1/2 cup Chopped Nuts/Dried Fruit mix in for added texture

Equipment

  • Muffin pan
  • Mixing bowls
  • whisk
  • Measuring cups
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare muffin pan by greasing or lining with muffin liners.
  2. Whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth and thickened for 2-3 minutes.
  3. Drain the shredded zucchini thoroughly and fold it into the wet ingredients along with the chocolate chips.
  4. In a separate bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and optional espresso powder. Mix well.
  5. Gradually fold the dry mixture into the wet ingredients until no dry bits remain.
  6. Fill muffin cups in the prepared pan with batter, almost to the top. Sprinkle with granulated sugar if desired.
  7. Bake for 18 to 22 minutes or until muffins spring back to the touch and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Ensure zucchini is well-drained to prevent soggy muffins. Check baking time as ovens may vary. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

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