Description
These double chocolate zucchini muffins are moist and fluffy, taste like indulgent chocolate cupcakes, and are secretly packed with grated zucchini. No mixer required. Dairy-free.
Ingredients
- 1-1/2 cups zucchini, grated ¹
- 1-1/2 cups (180g) all-purpose flour, spooned and leveled
- 1/4 cup (20g) natural unsweetened cocoa powder
- 1-1/4 tsp baking soda
- 1/2 tsp Kosher salt (such as Diamond Crystal)
- 1/4 tsp espresso powder, optional
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120g) vegetable oil
- 1 large egg
- 1 tsp pure vanilla extract
- 3/4 cup miniature semisweet chocolate chips, divided
Instructions
- Preheat the oven to 375℉. Prepare a 12-cup muffin tin with paper muffin liners or baking spray. Set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder, if using. Set aside.
- In another large bowl, whisk together the sugar, oil, egg, and vanilla until smooth and completely combined. Stir in the grated zucchini (see note below).
- Pour the zucchini mixture over the dry ingredients. Switch to a spatula, and gently fold together until just combined and no streaks of flour remain. Stir in 1/2 cup of the chocolate chips.
- Use a cookie or ice cream scoop to divide the batter between the prepared muffin cups, filling each about 3/4 full. Sprinkle on the remaining 1/4 cup mini chocolate chips.
- Bake for 17-19 mins, until the muffin tops are gently domed, look set, and a cake-tester (I use a toothpick), inserted into the centers comes out mostly clean.
- Remove from the oven and let cool in the muffin pan for 5 minutes before transferring to a baking rack to cool completely. Enjoy!!
Notes
- ¹ Grating the zucchini: After finely-grating the zucchini on a box grater, I like to spread it out into an even layer on a large dinner plate and gently pat it with a couple of paper towels (you can also use a clean kitchen towel) to soak up any excess moisture. You want the zucchini to feel feel moist but not dripping with liquid.
- To store: keep in an airtight container for 1-2 days at room temperature, then keep in the fridge (4-5 days) or freezer (wrapped tightly will keep for 2 months).