Chocolate Zucchini Muffins | 35-minutes
Moist, chocolate muffins made from shredded zucchini and chocolate chips.
Ingredients
- 1½ cups flour
- ½ cup unsweetened cocoa powder
- ½ cup sugar
- ¼ cup brown sugar
- 1½ cups grated zucchini drained
- ½ cup chocolate chipe
- 2 large eggs
- ½ cup milk
- ½ cup canola oil
- ½ tsp salt
- ½ teaspoon baking soda
- 1 tsp baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Line a muffin tin with liners or lightly spray non-stick cooking spray. Set aside.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt until well combined.
- In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined.
- Stir in the grated zucchini to the wet mixture.
- Add the wet mixture to the dry ingredients and stir until just combined. Don't over mix the batter or you will end up with very dense muffins.
- Fold in the chocolate chips.
- Fill the muffin tin until the cups are ¾ full and bake for about 20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes. Then remove the muffins to a wire rack to complete the cooling process.
- The muffins are good for 3-5 days if stored in an airtight container.