Chocolate Zucchini Muffins

Feb 6, 2017 | 0 comments

Chocolate Zucchini Muffinschocolatezucchinimuffins


• 1 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 cup vegetable oil
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 cups finely grated zucchini, slightly drained
• 1 cup semisweet chocolate chips
• 1/2 cup mini milk chocolate chips, optional


1. Preheat oven to 180’C. Spray muffin pan wells with non-stick cooking spray or line with paper liners.
2. In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
3. In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
4. Gradually add the dry ingredients into the sugar mixture and mix until just combined.
5. Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.
6. Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
7. If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
8. Bake in preheated oven for 18-22 minutes.

Muffins can be stored in an airtight container at room temperature for up to 3 days.


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