Chocolate Zucchini Muffins
Rich, chocolatey muffin studded with semi-sweet chocolate chips. This moist, brownie-like muffin is a favorite with young and old! You don't even know the zucchini is in there.
Ingredients
Ingredients:
- 3 eggs
- 1 cup oil I use coconut oil
- 2 cups Truvia you can use equal amounts of sugar
- 1 tsp. vanilla
- 1 cup semi-sweet chocolate chips
- 2 cups shredded zucchini
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- ¼ tsp. baking powder
- ½ cup powdered sugar to dust the tops of the muffins
Instructions
Instructions:
- Preheat oven to 350° F. Grease two muffin pans or line with paper cupcake liners.
- In large bowl, mix eggs, oil, Truvia, and vanilla. Stir in zucchini and chocolate chips.
- In medium bowl, whisk together flour, cocoa powder, salt, baking soda, spices, and baking powder.
- Add to wet mixture and stir just to combine.
- Scoop ¼ cup of batter for each muffin. You should have enough batter for 24 muffins.
- Bake for 20-24 minutes. Check for doneness at 20 minutes using a toothpick. If it comes out clean, muffins are done.
- Let cool 5 minutes in muffin tins. Then remove to continue cooling on wire racks.
- Immediately before serving, sprinkle with powdered sugar.
- Muffins will keep 2-3 days at room temperature or 3-6 days in the refrigerator.
Notes
*This recipe can be made as two loaves. Grease two loaf pans. Divide batter evenly between both pans. Bake 50-60 minutes until toothpick comes out clean. Cool 5 minutes in pan. Move to wire rack to cool completely before slicing.
Tried this recipe?Let us know how it was!