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Chocolate Zucchini Muffins

Chocolate Zucchini Muffins
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Chocolate Zucchini Muffins are moist, rich, and packed with a secret veggie twist, balancing indulgence with nourishment. Perfect as a breakfast treat, midday snack, or guilt-free dessert, these muffins combine wholesome ingredients with the deep flavor of cocoa and the natural moisture of zucchini to create an irresistibly soft and tender bite.

Ingredients

Scale

Main Ingredients

  • 1 cup grated zucchini (finely grated and drained)
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 3/4 cup sugar
  • 2 large eggs (or flax eggs for vegan option)
  • 1/2 cup vegetable oil (or plant-based oil for vegan option)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract

Optional Add-ins

  • 1/2 cup chocolate chips or chopped nuts (walnuts or pecans recommended)
  • 1/2 tsp cinnamon or chili powder (for spiced variation)
  • 1/2 cup raspberries or dried cherries (for fruit variation)
  • 1 scoop protein powder (for protein boost)

Instructions

  1. Prep your ingredients: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it. Finely grate the zucchini and set it aside on a towel or sieve to drain any excess moisture.
  2. Mix the wet ingredients: In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until smooth and well combined, forming a silky base for the batter.
  3. Combine the dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution.
  4. Incorporate zucchini and dry ingredients: Pour the dry ingredients into the wet mixture and stir gently until just combined. Fold in the grated zucchini and any optional chocolate chips or nuts carefully to avoid overmixing, preserving muffin tenderness.
  5. Bake the muffins: Divide the batter evenly among the muffin cups, filling them about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
  6. Cool and enjoy: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess and ensuring the perfect texture.

Notes

  • Use finely grated zucchini to keep texture smooth and avoid large chunks.
  • Drain excess moisture from zucchini to prevent soggy muffins.
  • Do not overmix the batter; mix until ingredients are just combined to maintain a light, soft crumb.
  • Keep an eye on baking time as ovens vary; check muffins at 18 minutes to avoid overbaking.
  • Add mix-ins like chocolate chips or nuts last to distribute evenly without breaking.
  • For vegan version, replace eggs with flax eggs and use plant-based milk/oil.
  • For gluten-free option, substitute flour with a gluten-free blend.
  • Optional spices like cinnamon or chili powder add a warming touch.
  • Protein powder can be added for a post-workout snack.

Nutrition

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Find it online: https://mealsbymary.com/chocolate-zucchini-muffins/