Description
Indulge in decadence with our recipe for irresistibly moist double chocolate zucchini muffins. Learn how to bake these delectable treats today!
Ingredients
Scale
- 1 cup (240 ml) all-purpose flour (120 grams)
- 1/2 cup (120 ml) unsweetened cocoa powder (50 grams)
- 1 teaspoon (5 ml) baking soda (5 grams)
- 1/2 teaspoon (3 ml) baking powder (2 grams)
- 1/4 teaspoon (1 ml) salt (1.5 grams)
- 1/2 cup (120 ml) granulated sugar (100 grams)
- 1/2 cup (120 ml) packed brown sugar (100 grams)
- 1/2 cup (120 ml) vegetable oil (120 milliliters)
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract (5 milliliters)
- 1 cup (240 ml) grated zucchini (150 grams)
- 1/2 cup (120 ml) dairy-free chocolate chips (85 grams)
Instructions
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with paper liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mix granulated sugar, brown sugar, and vegetable oil.
- Add eggs and vanilla extract to the sugar mixture; mix well.
- Stir in grated zucchini until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Spoon the batter evenly into the prepared muffin cups.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes.
- Transfer muffins to a wire rack to cool completely.
Notes
- Properly grate the zucchini for even distribution in the muffins.
- Avoid overmixing the batter after adding dry ingredients to prevent toughness.
- Use high-quality dairy-free chocolate chips for optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Fat: 10g
- Protein: 4g
Keywords: 1. Chocolate Zucchini Muffins, 2. Double Chocolate Muffins, 3. Moist Zucchini Muffins, 4. Irresistibly Moist Muffins, 5. Zucchini Muffins Recipe
