Double Chocolate Zucchini Muffins
Double Chocolate Zucchini Muffins – Moist, Quick and Easy Muffin Recipe! Loaded with chocolate and the very best way to sneak vegetables into your diet!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 5 tablespoon unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1 cup skim milk
- 3/4 cup semisweet chocolate chips
- 1 finely shredded zucchini on the small to medium size
Preheat oven to 375 degrees F. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside.
In a large bowl whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt.
Add the egg, melted butter, and vanilla extract. Add skim milk and stir until combined. Fold in shredded zucchini and chocolate chips (batter will be thick).
Divide batter evenly between the prepared muffin cups and place in the oven. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 10 minutes. Transfer to a wire rack to cool completely.
Calories: 241kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 208mg | Potassium: 293mg | Fiber: 2g | Sugar: 14g | Vitamin A: 245IU | Vitamin C: 2.9mg | Calcium: 78mg | Iron: 2.4mg