Moist Zucchini Chocolate Chip Muffins
These Moist Zucchini Chocolate Chip Muffins are deliciously fluffy and moist, combining rich chocolate flavors with wholesome zucchini for a delightful treat.
Ingredients
Wet Ingredients
- 2 large large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1 cup grated zucchini Ensure to squeeze out excess moisture
- 1/2 cup chocolate chips (semi-sweet or dark)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with oil.
- Grate the zucchini and pat it dry with a paper towel to remove excess moisture.
Mixing Wet Ingredients
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
Mixing Dry Ingredients
- In a separate bowl, mix the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
Combining Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Gently fold in the grated zucchini and chocolate chips, ensuring everything is evenly distributed.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
You can substitute half of the all-purpose flour with whole wheat flour for a healthier version. Properly drying the zucchini is key to maintaining muffin texture. Avoid overmixing to prevent dense muffins.