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Triple Chocolate Zucchini Muffins

Deliciously rich muffins that combine chocolate with finely grated zucchini for a moist and decadent treat, perfect for sneaking in some vegetables without anyone noticing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1 cup Zucchini, finely grated About 1 medium zucchini
  • 1.5 cups All-purpose flour
  • 1 cup Granulated sugar
  • 0.5 cup Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • 0.25 teaspoon Salt
  • 1 Large egg
  • 0.5 cup Chocolate milk Can swap with almond or oat milk for dairy-free
  • 1 teaspoon White vinegar
  • 0.5 cup Canola or vegetable oil
  • 1 teaspoon Vanilla extract
  • 0.5 cup Boiling water
  • 0.5 cup Mini chocolate chips Plus extra for topping

Method
 

Preparation
  1. Preheat your oven to 350°F and prepare a 12-cup muffin pan with paper liners or by greasing it.
  2. Grate the medium zucchini and squeeze it to remove excess moisture.
Mixing
  1. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  2. In another bowl, mix egg, chocolate milk, white vinegar, oil, and vanilla extract until smooth.
  3. Combine wet and dry ingredients gently, being careful not to overmix.
  4. Fold in the grated zucchini and boiling water, mixing until just combined.
  5. Add mini chocolate chips to the batter and stir gently.
Baking
  1. Fill each muffin liner about three-quarters full with the batter.
  2. Bake in the preheated oven for about 20 minutes. Check doneness with a toothpick.
  3. Allow muffins to cool in the pan for 10 to 15 minutes before transferring to a wire rack.

Notes

Ensure you squeeze the zucchini well to prevent sogginess. Add extra chocolate chips on top for a bakery finish. These muffins can be frozen for up to four months.