Why Make This Recipe
Chocolate Zucchini Muffins are a delicious twist on traditional muffins. They blend the rich flavor of chocolate with the moistness of zucchini, making them a great choice for breakfast or snacks. The hidden veggies make them a bit healthier, while the chocolate satisfies your sweet tooth. Plus, they are easy to make and perfect for using up extra zucchini from your garden or the grocery store.
How to Make Chocolate Zucchini Muffins
Ingredients
- 1 cup Zucchini, dry squeezed
- 2 large Eggs
- 1 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/2 cup Chocolate chips
- 1/4 cup Cocoa powder, unsweetened
- 1 cup Granulated sugar
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1/2 cup Butter, unsalted
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the dry-squeezed zucchini and chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the pan before transferring the muffins to a wire rack to cool completely.
How to Serve Chocolate Zucchini Muffins
You can serve Chocolate Zucchini Muffins warm or at room temperature. They are great on their own or with a smear of butter. Pair them with a glass of milk or your favorite coffee for a delightful treat!
How to Store Chocolate Zucchini Muffins
Store the muffins in an airtight container at room temperature for up to three days. You can also keep them in the fridge for about a week. If you want to keep them longer, freeze them in a zip-top bag for up to three months.
Tips to Make Chocolate Zucchini Muffins
- Make sure to squeeze out the excess moisture from the zucchini. This helps the muffins bake properly and prevents them from becoming soggy.
- You can add nuts or other mix-ins like dried fruit for extra flavor and texture.
- Don’t overmix the batter; mix until just combined for the best texture.
Variation
If you want to make these muffins a little healthier, you can substitute half of the all-purpose flour with whole wheat flour. This will add more fiber and nutrients without losing the delicious taste.
FAQs
Can I use sweetened cocoa powder?
It’s better to use unsweetened cocoa powder as it balances the sweetness of the muffins.
Can I make these muffins dairy-free?
Yes! You can substitute the unsalted butter with a dairy-free alternative, like coconut oil or a plant-based butter.
What can I do with leftover zucchini?
You can use leftover zucchini in salads, stir-fries, or other baked goods, like bread or pancakes, to make delicious treats.
