why make this recipe
These Irresistible Double Chocolate Zucchini Muffins are a clever way to sneak some veggies into a sweet treat. They combine the rich flavors of chocolate with nutritious zucchini, making them a perfect snack or breakfast option. The moist texture and chocolatey goodness will satisfy your cravings without feeling too guilty. Plus, they are easy to make and are sure to be a hit with both kids and adults!
how to make Irresistible Double Chocolate Zucchini Muffins
Ingredients:
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the grated zucchini, sugars, oil, eggs, and vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack to cool completely.
how to serve Irresistible Double Chocolate Zucchini Muffins
These muffins are delightful served warm or at room temperature. You can enjoy them plain, or for an extra treat, spread a little butter or cream cheese on top. They are perfect for breakfast, a snack, or even a dessert!
how to store Irresistible Double Chocolate Zucchini Muffins
To store your muffins, let them cool completely, then place them in an airtight container. They will stay fresh for up to 3 days at room temperature. If you want to keep them longer, you can store them in the fridge for about a week or freeze them for up to three months.
tips to make Irresistible Double Chocolate Zucchini Muffins
- Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. This will help the muffins rise better.
- You can use mini chocolate chips or even nuts for added texture and flavor.
- For a healthier twist, consider using whole wheat flour instead of all-purpose flour.
variation
Feel free to swap out the chocolate chips for dried fruits, such as cranberries or raisins, if you want to change things up. You can also add spices like cinnamon or nutmeg for a different flavor profile.
FAQs
Can I use frozen zucchini for this recipe?
Yes! Just make sure to thaw and drain excess water before using it in the recipe.
What can I use instead of vegetable oil?
You can use melted coconut oil or applesauce as a substitute for vegetable oil.
How can I tell when my muffins are done?
You can insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, then your muffins are done baking.
