Make these Fudgy Chocolate Zucchini Muffins! No one will ever know these muffins have zucchini in them, unless you want them to know. Great for a snack or if you have a sweet tooth after a meal.
Prep Time20 minutesmins
Cook Time20 minutesmins
Course: Breakfast, Dessert
Keyword: chocolate, chocolate chip, fall baking, muffins, zucchini
Servings: 12Servings
Calories:
Author: Kim Lange
Ingredients
2cupsall-purpose flour
¾cupsugar
½cupunsweetened cocoa powder
½teaspoonsalt
1teaspoonbaking soda
2teaspoonsbaking powder
Optional: 1teaspooncinnamon
⅓ cupunsalted buttermelted
1largeegg
1cupmilk of choice
1teaspoonvanilla
1cupzucchinifinely shredded
1cupchocolate chipsor mini chocolate chips
Instructions
Preheat oven at 375 degrees. Spray a muffin tin with non-stick cooking spray or line pan with muffin liners. Set aside.
Combine flour, sugar, cocoa powder, salt, baking soda, baking powder (cinnamon, optional) and set aside.
Add the melted butter, eggs and vanilla and mix together. Add milk and stir until just combined.
Fold in shredded zucchini and chocolate chips.
Scoop or spoon mixture into 12 muffin cups evenly. Add some extra chocolate chips to the tops if desired.
Bake for 25 minutes for muffins, tops of muffins should be domed. Do the toothpick test, if it comes out clean, it's ready.
Once muffins are baked, remove from oven and let muffins cool for 10 minutes or so before transferring to wire rack to cool completely.