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5 from 25 votes

Zucchini Chocolate Muffins

Moist and decadent Zucchini Chocolate muffins dotted with chocolate chips. This is the fluffiest and softest zucchini muffins you'll ever bake!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 5 Muffins
Calories: 334kcal
Author: Neha

Ingredients

  • 1 cup All purpose Flour
  • ¼ cup Dutch processed cocoa powder
  • ½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • tsp Salt
  • ½ tsp Coffee powder
  • 1 large Egg
  • ¼ cup Flavorless Oil (such as vegetable/avocado/canola/coconut/olive)
  • ¼ cup Granulated sugar
  • ¼ cup light Brown sugar
  • ¾ tsp Vanilla Extract
  • ¾ cup + 2 Tbsp Cup Lightly packed Zucchini (removed of excess liquid)
  • ¾ Cup Chocolate Chips lightly coated with flour

Instructions

  • Preheat oven to 425 deg F and grate your zucchini. Press it on a strainer to drain the excess liquid. Line a muffin pan with 5 liners and set it aside.
  • In a medium bowl whisk egg, sugars, coffee, vanilla and oil till combined. About 2-3 mins, using a beater.
  • Now add zucchini to it and mix in lightly.
  • Sift flour, cocoa, salt, baking powder and baking soda over wet ingredients and fold in only till flour disappears into the batter.
  • Add in chocolate chips, saving a few to top after the muffins are baked.
  • Pour batter in the prepared liners, all the way to the top. Leaving just about ⅛th of an inch.
  • Bake on 425 deg F for 9 mins then keeping the muffins in the oven, reduce the temp down to 350 deg F.
  • Bake for 7-9 mins or until they pass tooth pick test.
  • Remove from oven and press the remaining choc-chips on top. Now remove them from muffin tin. Cool on wire rack and enjoy warm!

Notes

Don't avoid straining the liquid out of shredded zucchini. Else your muffins are sure to be dense and not fluffy!  
Storage Info:
Muffins stay moist and fresh stored in an air tight container for up to 2 days. Store left overs in fridge for up to 5 days.
For longer storage, you can freeze the muffins, covered tightly for 2 months. Thaw overnight in the refrigerator, or on counter top for a few hours before enjoying.
Muffins can be re-heated in microwave till warm, straight out of freezer.

Nutrition

Serving: 1Muffin | Calories: 334kcal | Carbohydrates: 61g | Protein: 6g | Fat: 8g | Sodium: 159mg | Sugar: 38g