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–+ servings
Above view of chocolate chip zucchini muffins on a cooling rack
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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 minutes
Cook Time 24 minutes
Servings 10 muffins
Calories 265kcal
Author Madeline

Ingredients

  • 1 large zucchini
  • 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

Instructions

  • 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.

Notes

  • 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

Nutrition

Serving: 1g | Calories: 265kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 235mg | Potassium: 163mg | Fiber: 2g | Sugar: 21g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg