These chocolate zucchini muffins are not only a delightful indulgence but also a clever way to sneak in some extra nutrients. Whether you’re a parent seeking a clever way to introduce veggies to your family or a dessert enthusiast in search of a unique treat, these muffins have something special in store for you.
If you love muffins as much as we do, we have no shortage of recipes for you to try. A great place to start is with our chocolate chip muffins, ABCD muffins, blueberry and banana muffins, or chocolate banana muffins.
Ingredients and substitutions
- Plain flour – 1 3/4 cups self raising flour could be used in place of the plain flour, omitting the baking powder.
- Brown sugar – The brown sugar can be substituted with 3/4 cup of white sugar, or a combination of brown sugar and white sugar.
- Cocoa powder – Use a good quality unsweetened cocoa powder.
- Baking powder – Don’t confuse this with bi carb soda (baking soda), which won’t work in this recipe.
- Salt – The salt content in this recipe can be increased or decreased to suit personal tastes.
- Milk – Full fat milk was used in this recipe, however lower fat version of milk can also be used.
- Oil – Use a mild flavoured, such as vegetable or canola oil.
- Egg – A large sized egg was used in this recipe.
- Vanilla extract – The vanilla extract can be substituted with vanilla essence.
- Zucchini – You will need around 1 cup of grated zucchini in this recipe, which is approximately 1 medium sized zucchini.
- Chocolate chips – Dark chocolate chips were used in this recipe. These can be substituted with any variety of chocolate chips, or even omitted all together.
Step by step instructions
Whisk together the flour, brown sugar, cocoa powder, baking powder and salt in a large mixing bowl.
In another smaller bowl, whisk together the milk, oil, egg, vanilla extract and grated zucchini.
Mix together the dry ingredients, wet ingredients and chocolate chips until just combined.
Divide the muffin batter between muffin liners, top with remaining chocolate chips and bake for 20 minutes.
Store these muffins in an airtight container at room temperature for up to 3 days.
These muffins are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
- 1 3/4 cups plain flour
- 3/4 cup brown sugar
- 1/4 cup cocoa powder
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (approximately 1 medium zucchini)
- 1 cup chocolate chips
- Preheat the oven to 180c (350f). Line a 12 hole muffin tin with paper muffin liners. Set aside
- Add to a large mixing bowl the flour, brown sugar, cocoa powder, baking powder and salt. Whisk until well combined. Set aside.
- Add to another smaller bowl the milk, oil, egg, vanilla extract and grated zucchini. Whisk until well combined.
- Pour the wet ingredients to the bowl with the dry ingredients, and add 3/4 of the chocolate chips. Mix until just combined.
- Divide the batter between the muffin liners. Top with the remaining chocolate chips. Bake for 20 minutes, or until cooked through. Allow to cool in the tin for 5 minutes before transferring to a cooling rack to cool completely.
- A cookie scoop makes it easier to divide the batter between the muffin liners.
- The muffins are cooked through when they bounce back when lightly touched in the centre.
- It's important not to over-mix the muffin batter, as this may result in dry and dense muffins.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 17mgSodium: 231mgCarbohydrates: 37gFiber: 2gSugar: 20gProtein: 4g