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Chocolate Zucchini Muffins
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5 from 1 vote

Double Chocolate Zucchini Muffins

These decadent muffins are packed with chocolaty goodness and fresh veggies!
Course Breakfast, Dessert, Snack
Keyword chocolate, muffins, zucchini muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients

  • 2 cups shredded zucchini about 1 medium zucchini
  • 1 1/2 cup all purpose flour
  • 2/3 cup granulated white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup milk use almond or soy milk to make dairy free
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup olive oil
  • 1/2 cup chocolate chips

Instructions

  • Preheat oven to 350F. Prepare a 12 cup muffin tin by spraying with baking spray or lining with cupcake liners.
  • In a large bowl combine flour, sugar, baking soda, baking powder, cinnamon, salt, and cocoa powder, and stir to combine.
  • Add milk, egg, vanilla extract, and olive oil, and stir to combine.
  • Add shredded zucchini and stir until well incorporated. Add chocolate chips and fold in. Batter should be fairly thick.
  • Fill cupcake tins about 2/3 of the way full with batter. The batter should be evenly distributed among the 12 cupcake cups.
  • Bake for 20-25 minutes, or until muffins are risen and baked in the middle.
  • Allow muffins to cool in the tins for 5 minutes, and then remove and let finish cooling on a cooling rack.