Clean recipe · yummytoddlerfood.com
Chocolate Chip Zucchini Muffins
Super moist and packed with zucchini, these Chocolate Chip Zucchini Muffins are great for breakfast or snack.
Original recipe: yummytoddlerfood.com
- Yield:
- 12 servings
- Prep:
- 10 min
- Cook:
- 16 min
- Total:
- 26 min
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Ingredients
- 1¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- ¼ cup sugar ((or maple syrup; up the sugar to ½ cup for a more conventionally sweet muffin))
- 1 teaspoon cinnamon ((optional))
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated zucchini, squeezed very dry and packed tightly ((measure after grating and squeezing))
- 1 cup milk
- 2 eggs ((lightly beaten))
- ¼ cup unsalted butter ((melted, or use canola or avocado oil))
- 2 teaspoons vanilla extract
- ½ cup chocolate chips ((or 1 cup blueberries; you can also use up to 1 cup of chocolate chips if you prefer))
Instructions
- Preheat oven to 375 degrees F. Coat a standard size muffin pan with nonstick spray.
- In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt.
- Grate the zucchini with a box grater and squeeze as much liquid out as you can with your hands. (I usually place it onto a clean kitchen towel and roll up to remove excess moisture, too.) Measure out 1 cup after this process.
- To a medium bowl, add the squeezed zucchini, milk, eggs, butter, and vanilla. Whisk to combine.
- Gently stir in the flour mixture. Gently stir in the chocolate chips (or blueberries).
- Divide batter among the prepared muffin pan, using a heaping 1/4 cup in each. Bake for 16-18 minutes, or until a cake tester inserted into the center of each muffin comes out clean.
- Let cool for a minute or so in the pan, then transfer to a wire rack to cool to room temperature.
- Serve muffins slightly warmed or at room temperature.