These Easy Moist Chocolate Zucchini Muffins are a sweet treat made with chocolate and hidden vegetables! The zucchini makes them super moist and delicious.
Who knew veggies could taste this good? I love sneaking one (or two) for breakfast without feeling guilty. They’re perfect with a cup of coffee or a glass of milk!
Key Ingredients & Substitutions
All-purpose flour: This is your base for the muffins. If you want a gluten-free option, you can swap it out for a gluten-free flour blend.
Cocoa powder: Unsweetened cocoa is essential for that rich chocolate flavor. If you’re out, you can use Dutch-processed cocoa for a smoother taste, but skip sweetened cocoa as it will alter the muffin’s sweetness.
Zucchini: Fresh, finely shredded zucchini adds moisture without making the muffins taste like vegetables. You can substitute it with shredded carrots if you want a different twist. Just make sure to squeeze out excess moisture!
Sugars: Both granulated and brown sugar provide sweetness and moisture. If you’re cutting back on sugar, you can use a sugar substitute designed for baking, but adjust to taste.
Vegetable oil: This keeps the muffins moist. You could use melted coconut oil or applesauce for a healthier alternative, though the texture may change a bit.
How Do I Make Sure My Muffins Don’t Come Out Tough?
One common issue when baking muffins is overmixing the batter. Overmixing adds too much air and results in tough muffins. Here’s how to mix properly:
- Combine the wet and dry ingredients separately before mixing them together.
- When combining, stir just until you can no longer see bits of flour. A few lumps are okay!
- Gently fold in any added ingredients like zucchini and chocolate chips with a spatula.
Following this tip will ensure your muffins come out light and fluffy every time!
Easy Moist Chocolate Zucchini Muffins
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups finely shredded zucchini (about 1 medium zucchini)
- ½ cup mini chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 18-22 minutes to bake. After that, let your muffins cool for a few minutes in the pan before transferring them to a wire rack. They’re ready to enjoy once they cool down a bit!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. You can line a 12-cup muffin tin with paper liners or grease the cups for easy removal later.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This step is important to ensure all the leavening agents are evenly distributed throughout the flour.
3. Mix the Wet Ingredients:
In a large bowl, use a whisk to beat together the eggs, granulated sugar, and brown sugar until it’s well combined. Then add the vegetable oil and vanilla extract, mixing everything until it’s nice and smooth.
4. Incorporate the Dry Ingredients:
Gradually add the dry ingredient mixture into the bowl of wet ingredients. Stir gently until just combined. Be careful not to overmix as this can make the muffins tough.
5. Add the Zucchini and Chocolate Chips:
Now it’s time to channel your inner baker! Gently fold in the finely shredded zucchini and mini chocolate chips (if you’re using them) for that extra chocolatey goodness.
6. Fill the Muffin Cups:
Divide the muffin batter evenly among the prepared muffin cups, filling each about ¾ full. This allows room for the muffins to rise while baking.
7. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check if they’re done, insert a toothpick into the center of a muffin; it should come out clean.
8. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the deliciousness of your moist and chocolatey zucchini muffins!
Happy baking! Enjoy your delicious treat!
FAQ for Easy Moist Chocolate Zucchini Muffins
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, you may need to reduce the amount slightly (try 1 ¼ cups) since whole wheat flour absorbs more moisture. The muffins may be denser but still delicious!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Simply place them in a freezer bag for up to 2 months. To enjoy, thaw at room temperature or warm in the microwave!
Can I Add Nuts or Other Mix-ins?
Absolutely! You can add nuts like walnuts or pecans for added crunch, or even incorporate dried fruit like raisins. Just keep the total mix-ins to about 1 cup to ensure the muffins rise properly.
Is it Necessary to Squeeze the Zucchini Before Adding?
It’s a good idea to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel. This helps prevent the muffins from becoming too soggy and ensures a better texture.
