Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Pin
5
from
17
votes
Chocolate Zucchini Muffins
Moist chocolate zucchini muffin with chocolate chips.
Course
Baking
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
38
minutes
minutes
Servings
15
muffins
Calories
243
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Muffin Tin
Cooling Rack
Cookie Scoop
Grater
Ingredients
1½
cups
flour
¾
cup
sugar
⅓
cup
cocoa powder
1
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
ground cinnamon
¼
teaspoon
salt
2
eggs
½
cup
sour cream
½
cup
oil
vegetable or canola oil
2
teaspoons
vanilla
2
cups
grated zucchini
1
cup
chocolate chips
US Customary
-
Metric
Instructions
Preheat oven to 375°F
In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, cocoa powder and sugar.
1½ cups flour,
½ teaspoon baking soda,
1 teaspoon baking powder,
¼ teaspoon salt,
½ teaspoon ground cinnamon,
⅓ cup cocoa powder,
¾ cup sugar
In a separate bowl, combine eggs, vanilla, sour cream and oil.
2 eggs,
2 teaspoons vanilla,
½ cup sour cream,
½ cup oil
Add wet mixture to dry mixture. Mix just until combined. It will be dry.
Stir in zucchini and allow mixture to sit for 5 minutes. Stir again, mixing in the moisture released from the zucchini.
1 cup chocolate chips,
2 cups grated zucchini
Gently fold in chocolate chips.
Spray muffin pan, or line with paper liners. Scoop batter into pans.
Bake at 375 for 16-18 minutes
Notes
Grate your zucchini with the large holes on a grater.
If zucchinis are extra large, slice in half lengthwise and scrape out seeds prior to grating. Small zucchini can be grated whole.
Do not overmix batter. Mix just until combined.
The zucchini will release moisture once it's added to the batter. Let it rest for a few minutes and then stir again.
Spray your muffin tin or use paper liners.
For evenly sized muffins, use an ice cream scoop to fill muffin tins.
Bake in a preheated 375°F oven.
Allow muffins to cool for a few minutes in muffin tin and then remove and place on a baking rack to continue cooling.
Nutrition
Serving:
1
muffin
|
Calories:
243
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
28
mg
|
Sodium:
96
mg
|
Potassium:
131
mg
|
Fiber:
2
g
|
Sugar:
18
g
|
Vitamin A:
140
IU
|
Vitamin C:
3
mg
|
Calcium:
44
mg
|
Iron:
1
mg