Description
Triple Chocolate Zucchini Muffins are a delicious and moist treat, packed with chocolate flavor and made moist by the addition of zucchini.
Ingredients
Scale
- 1 cup finely grated zucchini, measured loosely laid and not packed in the cup (from about 1 medium zucchini)
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt, or to taste
- 1 large egg
- ½ cup Silk Dark Chocolate + Walnut Nutchello, Silk Soy, Almond, or Coconutmilk, or chocolate milk, may be substituted
- 2 teaspoons white vinegar
- ¼ cup canola or vegetable oil
- 1 teaspoon vanilla extract
- ½ cup boiling water
- ½ cup semi-sweet mini chocolate chips
- about 12 teaspoons semi-sweet mini chocolate chips, divided
Instructions
- Preheat oven to 350F. Line a 12-Cup Regular Muffin Pan with liners; set aside.
- Grate the zucchini on the fine blade of a box grater; set aside.
- To a large bowl, add the flour, sugar, cocoa powder, baking soda, salt, and whisk to combine; set aside.
- To a medium bowl, add the egg, Nutchello, vinegar, oil, vanilla, and whisk to combine.
- Pour the wet ingredients over the dry and stir to combine; don’t overmix but take care to make sure all dry bits are incorporated at the bottom of the bowl.
- Add the zucchini and stir to combine.
- Add the boiling water and stir to combine. Batter will be thin.
- Add 1/2 cup mini chocolate chips and stir to combine.
- Fill each muffin liner 3/4 full. Some of mine were a bit fuller than 3/4 because the batter is thin and was ‘pouring fast’ but it’s okay because the muffins don’t rise a ridiculous amount.
- Evenly top each muffin with a generous pinch of mini chocolate chips, about 1 teaspoon per muffin.
- Bake for about 20 minutes or until tops are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool muffins in pan on a wire rack for about 10 to 15 minutes or until you can remove them. Muffins will keep airtight at room temp for 5 days or in the freezer for up to 4 months.
Notes
- Ensure the zucchini is finely grated for better incorporation into the batter.
- Storing in an airtight container helps maintain freshness.
- Batter is thin, so be careful while filling the muffin liners.
- Try adding nuts for a crunchiness, if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg