Chocolate Zucchini Muffins (Eggless)
These Chocolate Zucchini Muffins are moist, tender, chocolatey, and loaded with shredded zucchini! They are flavored with vanilla and full of chocolate chips for the double chocolatey treat.
Ingredients
- 1½ cups (180g) all-purpose flour
- 5 tablespoon (28g) cocoa powder (I use Dutch-processed)
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup (50g) semi-sweet chocolate chips
- ½ cup (120ml) oil (any neutral flavored)
- ½ cup (100g) dark or light brown sugar
- ½ cup (100g) granulated sugar
- 1 tsp vanilla
- 1½ cups (180g) shredded or grated zucchini
- ¼ cup (60ml) milk
Instructions
- Preheat the oven to 425°F (220°C). Grease the muffin pan with non-stick oil spray or line it with paper liners. If using paper liners, grease them as well. Set aside.
- Whisk flour, cocoa powder, baking powder, and salt in a medium bowl until well combined. Add chocolate chips to the flour mixture and stir well.
- Whisk oil, brown sugar, granulated sugar, and vanilla in a large bowl until combined.
- Add grated zucchini and milk, and stir well to combine.
- Add dry ingredients to the wet mixture and gently mix until just combined. Do not overmix.
- Divide the batter evenly between the muffin liners. Fill each muffin liner all the way up to the top. I recommend using an ice cream scoop for easy and even distribution of the batter.
- Bake the muffins for 5 minutes at 425°F (220°C), then keep them in the oven and reduce the oven temperature to 350°F (180°C). Continue baking for 15-17 minutes or until the cake tester inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them onto a cooling rack and let them cool completely before serving.
Storing Suggestions
- Chocolate Zucchini Muffins can be kept at room temperature for up to 3 days. If you have leftovers, cover them tightly and store them in the fridge for up to a week.
- You can also freeze these muffins. Place them in a freezer-safe bag or container for up to a month. Afterward, thaw them overnight in the fridge and then at room temperature before serving.
Notes
- Measuring the Ingredients: To make the perfect muffins, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Zucchini: I have not peeled the zucchini before shredding, but you can peel it. Also, do not squeeze the moisture out of shredded zucchini. If your zucchini is too wet, blot it lightly with a paper towel before adding it to the wet mixture.
- Brown Sugar: I highly recommend using light or dark brown sugar for extra moisture, but if you do not have it, replace it with white sugar.
- Chocolate Chips: You can make these Chocolate Zucchini Muffins without any add-ins, but I like to add chocolate chips to make them double chocolatey. So, in this recipe, I have added mini semi-sweet chocolate chips. However, you can add lightly toasted walnuts or pecans instead of chocolate chips.
- Filling The Muffin Tins: For tall muffin tops, fill the muffin tins all the way to the top. It will ensure that the Zucchini Muffins rise well and have nice domed muffin tops.
Nutrition (Approximate Values)
Calories : 255kcalCarbohydrates : 36gProtein : 3gFat : 12gSaturated Fat : 1gPolyunsaturated Fat : 3gMonounsaturated Fat : 7gTrans Fat : 0.1gCholesterol : 0.5mgSodium : 156mgPotassium : 131mgFiber : 2gSugar : 21gVitamin A : 42IUVitamin C : 3mgCalcium : 42mgIron : 1mg
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