Fudgy Chocolate Zucchini Muffins
Make these Fudgy Chocolate Zucchini Muffins! No one will ever know these muffins have zucchini in them, unless you want them to know. Great for a snack or if you have a sweet tooth after a meal.
Servings: 12 Servings
Calories:
Ingredients
- 2 cups all-purpose flour or gluten-free flour blend
- ¾ cup sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Optional: 1 teaspoon cinnamon
- ⅓ cup unsalted butter melted
- 1 large egg or 1/4 cup applesauce
- 1 cup milk of choice
- 1 teaspoon vanilla extract
- 1 cup zucchini finely shredded (A medium zucchini (5–6 oz) typically yields about 1 cup of grated zucchini) - (if zucchini is extremely wet, you can squeeze the excess water out of the shredded zucchini with a paper towel.)
- 1 cup chocolate chips or mini chocolate chips
Instructions
- Preheat oven at 375 degrees. Spray a muffin tin with non-stick cooking spray or line pan with muffin liners. Set aside.
- Combine flour, sugar, cocoa powder, salt, baking soda, baking powder (cinnamon, optional) and set aside.
- In a large bowl, add the wet ingredients of melted butter, eggs and vanilla and mix together in a large bowl. Add milk and grated zucchini and stir until just combined.
- Slowly add in dry ingredients and chocolate chips and fold together until just combined. Do not overmix, so muffins stay tender!
- Scoop or spoon mixture into 12 muffin cups evenly. Add some extra chocolate chips to the tops if desired.
- Bake for 25 minutes for muffins, tops of muffins should be domed. Do the toothpick test, if it comes out clean, it's ready.
- Once muffins are baked, remove from oven and let muffins cool for 10 minutes or so before transferring to wire rack to cool completely.