Triple Chocolate Zucchini Muffins

These moist and delicious muffins combine rich chocolate flavors with nutritious zucchini, making them a perfect treat for breakfast, snacks, or dessert.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Wet Ingredients

1 cup grated zucchini
1/2 cup melted chocolate Use high-quality chocolate for best flavor.
2 eggs
1/4 cup vegetable oil Can substitute with melted coconut oil or applesauce.
1 tsp vanilla extract

Dry Ingredients

1 cup all-purpose flour Can substitute half with whole wheat flour for added nutrition.
1/3 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar Can reduce for less sweetness.
1/4 cup brown sugar

Garnish

1/2 cup chocolate chips Fold in for a melty surprise.

Method

Preparation

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, combine the grated zucchini, melted chocolate, eggs, vegetable oil, and vanilla extract.
In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, sugar, and brown sugar.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the chocolate chips.
Divide the batter evenly among the muffin cups.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let cool in the pan for a few minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them in a sealed bag for up to three months. Let cool completely before freezing.