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Chocolate Chocolate Chip Zucchini Muffins
These moist and chocolatey Chocolate Chocolate Chip Zucchini Muffins are a delicious way to bake with fresh garden zucchini!
Yield: 9 muffins
Prep: 15 minutesCook: 20 minutesTotal: 35 minutes
Ingredients
1 cup finely grated zucchini
1 1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line muffin tin with paper liners (we used 9 of these tulip liners).
- Place grated zucchini in a fine mesh strainer and allow to drain while you prepare the muffins.
- In a medium bowl, whisk together flour, cocoa powder, salt, baking soda and cinnamon. Set aside.
- In the bowl of a stand mixer, place both sugars, oil, eggs and vanilla. Beat for 1 to 2 minutes until thoroughly combined, scraping the side of the bowl as needed.
- On low speed, slowly add the dry ingredients to the wet ingredients and mix until just combined – again scraping the side of the bowl as needed.
- Add drained zucchini and evenly mix throughout the batter.
- Using a rubber spatula, fold in larger chocolate chips.
- Fill the muffin liners, evenly distributing the batter. Sprinkle the mini chocolate chips over the tops of the each muffin batter.
- Fill any empty muffin cups with about a 1/2-inch of water. Carefully transfer pan to the oven and bake for 20-25 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
- Enjoy immediately or store in a tightly sealed container.
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