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Ultra Moist & Healthy Double Chocolate Zucchini Muffins (One Bowl Recipe)

Three rich chocolate zucchini muffins stacked on a plate, one is bitten showing green zucchini pieces inside.
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Make these ultra moist and healthy double chocolate zucchini muffins using a simple one-bowl method. These rich muffins are a guilt-free way to sneak vegetables into a kid-friendly treat perfect for breakfast or a snack.

Ingredients

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  • 2 cups all-purpose flour (or whole wheat flour for healthier option)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar (or substitute with coconut sugar)
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed dry
  • 1/2 cup milk (dairy or non-dairy)
  • 1/2 cup semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cocoa powder.
  3. Add the granulated sugar and brown sugar to the dry ingredients and whisk until combined.
  4. In a separate medium bowl, whisk together the eggs, oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
  6. Fold in the grated zucchini and the 1/2 cup of chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle extra chocolate chips on top of each muffin.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels; this prevents soggy muffins.
  • For a deeper chocolate flavor, add 1/2 teaspoon of instant espresso powder to the dry ingredients.
  • These muffins freeze well; cool completely, then store in an airtight container for up to 3 months.

Nutrition

Find it online: https://littlekitchendiary.com/chocolate-zucchini-muffins/