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Moist Double Chocolate Zucchini Muffins (Easy Hidden Veggie)

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These incredibly moist, deeply chocolatey muffins are the perfect way to sneak vegetables into your diet. Made with shredded zucchini that melts into the batter, they taste like a bakery treat but deliver a serving of veggies in every bite.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-process preferred)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado oil work too)
  • ¼ cup (60g) Greek yogurt (plain or vanilla; sour cream works as substitute)
  • 2 teaspoons vanilla extract
  • 1 ½ cups (about 200g) zucchini, grated and gently squeezed
  • 1 cup (175g) semi-sweet chocolate chips (reserve ¼ cup for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well.
  2. Grate zucchini using the small holes of a box grater. Place in a clean kitchen towel or paper towels and squeeze out as much liquid as possible.
  3. In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until no lumps remain.
  4. In a separate medium bowl, whisk together eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Stir with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Gently fold in squeezed zucchini and most of the chocolate chips (reserve about ¼ cup for topping). Batter will be thick and slightly lumpy.
  7. Divide batter evenly among 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  8. Bake for 18-22 minutes, starting to check at 18 minutes. Muffins are done when a toothpick inserted in center comes out with a few moist crumbs (not wet batter) and tops spring back when lightly pressed.
  9. Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip squeezing the zucchini—too much liquid will make muffins dense. Room temperature eggs help batter come together smoothly. Measure flour by spooning into cup and leveling off. For best texture, let muffins cool completely before serving. Day-old muffins are even more moist. Can be frozen for up to 3 months.

Nutrition

Keywords: double chocolate zucchini muffins, moist chocolate muffins, hidden veggie muffins, easy zucchini muffins, chocolate zucchini muffins

Find it online: https://norasfoods.com/moist-double-chocolate-zucchini-muffins-easy-hidden-veggie/