Description
Light, tender chocolate muffins packed with shredded zucchini and chocolate chips. Perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 5 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup skim milk
- 3/4 cup semisweet chocolate chips
- 1 cup finely shredded zucchini
Instructions
- Preheat oven to 375°F and prepare a 12-cup muffin pan.
- Whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt.
- Mix egg, melted butter, vanilla, and milk in a separate bowl.
- Combine wet and dry ingredients until just mixed.
- Fold in zucchini and chocolate chips.
- Divide batter evenly among muffin cups.
- Bake for 20 to 25 minutes.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Do not overmix the batter.
- Store at room temperature for up to 3 days.
- Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 241
- Sugar: 14
- Sodium: 208
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
- Cholesterol: 27