Description
Delicious and moist chocolate muffins made with grated zucchini.
Ingredients
Scale
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/2 cup white sugar
- 1/2 cup vegetable oil
- 1/2 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups grated zucchini (about 1 large or 2 medium)
- 1/2 cup semi sweet chocolate chips (plus more for topping)
Instructions
- Preheat oven to 350°F and line a standard muffin pan with 12 paper liners.
- Add all wet ingredients to a large bowl and whisk until thoroughly combined: eggs, light brown sugar, white sugar, vegetable oil, sour cream, and vanilla extract.
- Place a sieve over the bowl and pour all the dry ingredients into the sieve. Softly tap or shake it until all the dry ingredients are sifted into the bowl. Use the back of a spoon to break up any lumps of cocoa powder as you go: flour, cocoa powder, baking soda, baking powder, and salt.
- Using a rubber spatula, gently fold the batter until half of the flour mixture is incorporated. Add the grated zucchini and chocolate chips. Continue folding until the batter is uniformly mixed. Be careful not to overmix.
- Divide the batter into the prepared muffin pan, adding more chocolate chips on top. Bake for about 24 to 27 minutes or until a toothpick inserted in the middle comes out clean. Place the pan on a wire rack to cool.
Notes
- These muffins are best enjoyed fresh but can be stored in an airtight container for a few days.
- For extra chocolate, feel free to add more chocolate chips on top before baking.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg