You'd never know there are veggies in these chocolate zucchini muffins! My recipe makes incredibly fudgy, moist, and chocolatey muffins. It's perfect for using up an abundance of zucchini! Recipe includes a how-to video!
¾cup(130g)semisweet chocolate chips(plus additional for topping, if desired)
¾cup(98g)shredded zucchini - blot dry after shredding(see note)
Instructions
Preheat your oven to 375F (190C) and line a 12-count muffin tin with paper liners. Set aside.
Combine flour, sugar, baking soda and salt in a large mixing bowl and whisk to combine.
1 cup all-purpose flour, ½ cup granulated sugar, ¾ teaspoons baking soda, ¼ teaspoon salt
Pour cocoa powder into a separate, medium heatproof bowl and pour steaming hot water overtop and whisk until smooth.
¼ cup natural cocoa powder, ¼ cup steaming hot
Add oil and whisk (the mixture will separate a bit, this is fine).
¼ cup avocado oil
Add sour cream, egg, and vanilla extract and whisk until smooth and well-combined.
½ cup sour cream, 1 large egg, 1 teaspoon vanilla extract
Add the flour mixture to the wet ingredients and use a spatula to gently fold until about halfway combined. Then, add chocolate chips and shredded zucchini and continue to gently fold ingredients until completely combined – do not over-mix or muffins will be dense and rubbery.
¾ cup semisweet chocolate chips, ¾ cup shredded zucchini - blot dry after shredding
Evenly divide batter into prepared muffin tin and top with additional chocolate chips, if desired.
Bake in center rack of 375F (190C) oven for 17-18 minutes and toothpick inserted in center comes out clean or with moist, fudgy crumbs (not wet batter).
Allow muffins to cool in the tin for 5-10 minutes before carefully removing to a cooling rack to cool completely before enjoying.
Notes
Oil
May substitute vegetable or canola oil, or even olive oil.
Zucchini
Finely shred the zucchini, but not so fine that it becomes a pulp. To blot dry, simply take a wad of paper towels and press firmly into the zucchini until most of the excess moisture is removed. Do not firmly pack zucchini into the measuring cup.
Storing
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap in plastic wrap and freeze for up to 3 months.