Double Chocolate Zucchini Muffins

Make fluffy and rich chocolate muffins with shredded zucchini

Course Dessert

Cuisine American

Keyword chocolate chip zucchini muffins, chocolate zucchini muffins, zucchini chocolate chip muffins, zucchini chocolate muffins

Prep Time 10

Cook Time 24

Servings muffins

Calories 265kcal

1 large zucchini or 2 small about 2 cups grated zucchini with the liquid squeezed out
1 egg
¾ cup granulated sugar
½ cup neutral vegetable oil
1 tsp vanilla extract
1 cup all purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
½ cup semi sweet chocolate chips + more for topping

Preheat oven to 350F and line 10 muffin tin cups with muffin liners.
Grate zucchini on a cheese grater. Use a tea towel to squeeze out the excess moisture from the zucchini. Really squeeze it! Pour grated zucchini into a large mixing bowl with the egg, sugar, vegetable oil and vanilla extract.
In a separate bowl combine the flour, cocoa powder, baking soda and salt. Fold dry ingredients into wet with a rubber spatula. The batter will be thicker than a standard muffin batter.
Mix in the chocolate chips and place ¼ cup of batter in each of 10 muffin cups. Top with more chocolate chips.
Bake at 350F for 22-24 minutes. Cool completely and enjoy.

To make gluten free you can replace the all purpose flour with a 1:1 gluten free all purpose flour
Replace the chocolate chips with chopped walnuts or pecans for an added crunch
You can use chopped chocolate or white chocolate chips in place of regular chocolate chips