Chocolate Zucchini Muffins
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These luscious and moist chocolate zucchini muffins are totally delicious. They have the best chocolate flavor, and are totally irresistible!
A few years ago, my husband revamped our entire vegetable garden area. In addition to relocating the garden from the backyard to the side of our house, he also built six raised beds. It has been a fantastic change, and has given us much more space to grow things. I’m not an expert gardener by any means, but it has been really fun to experiment and see what grows! For various reasons, we’ve never had a lot of success with zucchini, until this year. All of a sudden I have a new ripe zucchini (or two or three!) almost every day, and it’s so fun to figure out new and delicious things to make with them. These chocolate zucchini muffins are a new favorite, and even my picky kids like them!
These muffins are so light and tender, with the perfect chocolate flavor. You really can’t taste the zucchini at all, but it makes the muffins extra moist and gives them a luscious texture. I added some chocolate sprinkles on top, just for fun (and because my three year old LOVES sprinkles), but they’re not strictly necessary. These chocolate zucchini muffins are the best!
Chocolate Zucchini Muffins
Print Recipe
Ingredients
- 1 cup sugar
- 1/2 cup oil
- 2 teaspoons vanilla
- 1 large egg
- 1/2 cup milk
- 2 cups flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 heaping cups peeled shredded zucchini about one medium zucchini
- chocolate jimmies optional
Instructions
- Preheat the oven to 375. Line two muffin tins with paper liners.
- In a large bowl, whisk together the sugar, oil, vanilla, egg, and milk. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the zucchini.
- Scoop the batter into the prepared muffin tins, filling 3/4 full. Bake 20-25 minutes, until the tops spring back when touched lightly.
