Double Chocolate Zucchini Muffins
Light, tender muffins loaded with chocolate! These muffins are the best way to use up that garden zucchini this summer.
Servings: 12
Calories: 241kcal
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 5 Tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1 cup skim milk
- ¾ cup semisweet chocolate chips
- 1 cup finely shredded zucchini about 1 medium
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside.
- In a large bowl whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt.
- Add the egg, melted butter, and vanilla extract. Add skim milk and stir until combined. Fold in shredded zucchini and chocolate chips (batter will be thick).
- Divide batter evenly between the prepared muffin cups and place in the oven. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 10 minutes. Transfer to a wire rack to cool completely.
Video
Notes
How to Freeze Muffins
- Be sure to fully cool the muffins first.
- You can wrap them individually in freezer wrap or store them in a freezer bag or other freezer-safe container.
- They will keep in the freezer for up to three months!
- You can leave them at room temperature to thaw or warm them in the microwave.
Nutrition
Calories: 241kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 208mg | Potassium: 293mg | Fiber: 2g | Sugar: 14g | Vitamin A: 245IU | Vitamin C: 2.9mg | Calcium: 78mg | Iron: 2.4mg