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Chocolate Zucchini Muffins
Made with shredded zucchini, cocoa powder, and plenty of chocolate chips, these Chocolate Zucchini Muffins are the perfect excuse for eating chocolate for breakfast. They are rich, moist, and loaded with chocolaty goodness.
Course
Breakfast, Dessert, Snack
Cuisine
American
Keyword
blueberry muffins, chocolate, zucchini
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
21
minutes
minutes
Total Time
56
minutes
minutes
Servings
18
Calories
182
kcal
Ingredients
2 ¼
cups
all-purpose flour
1
cup
cocoa powder
⅓
cup
sugar
⅓
cup
brown sugar
2
teaspoons
baking powder
1
teaspoon
baking soda
1
teaspoon
kosher salt
1
cup
sour cream
1
cup
milk
2
teaspoons
vanilla extract
2
eggs
¼
cup
vegetable oil
2
cups
shredded zucchini
1 1/4
cup
chocolate chips*
Instructions
Begin by preheating your oven to 375 degrees F. Line a muffin tin with paper liners. Set aside.
In a large bowl whisk together the flour, cocoa, sugar, brown sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together the sour cream, milk, vanilla extract, eggs, and vegetable oil.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the shredded zucchini and chocolate chips.
Fill the prepared muffin cups about three-fourths of the way full.
Bake for 18-20 minutes or until a toothpick inserted near the center of the muffin comes out clean.
Notes
*You can use your favorite chocolate chips. I used a combination of 3/4 cup milk chocolate and 1/2 cup of semi-sweet chocolate.
Nutrition
Calories:
182
kcal
|
Carbohydrates:
29
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.002
g
|
Cholesterol:
30
mg
|
Sodium:
260
mg
|
Potassium:
175
mg
|
Fiber:
2
g
|
Sugar:
14
g
|
Vitamin A:
156
IU
|
Vitamin C:
3
mg
|
Calcium:
73
mg
|
Iron:
2
mg