Double Chocolate Zucchini Muffins with Hidden Veggies
Moist double chocolate zucchini muffins with cacao, grated zucchini, and dark chocolate make an easy snack or lunchbox treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 cup (150 g) zucchini grated and drained, about 1 medium zucchini
- 1/3 cup (70 g) brown sugar
- 1/3 cup (80 ml) canola oil or another neutral vegetable oil
- 2 eggs
- 1/2 cup (120 ml) full-cream milk plant-based milk may be used as an optional dairy-free variation
- 1 1/2 cups (225 g) plain flour
- 1/4 cup (25 g) unsweetened cacao powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (75 g) dark chocolate chopped, or use chocolate chips
Instructions
Instructions
- Grate the zucchini, place it in a sieve to drain, remove as much moisture as possible, and set it aside.
- Heat the oven to 350°F (180°C) and line a muffin tray with paper cups.
- Whisk the brown sugar and canola oil in a large bowl until the sugar has dissolved. Add the eggs one at a time, then whisk in the milk.
- Sift the plain flour, cacao powder, baking powder, and baking soda into a separate bowl. Add the dry ingredients to the wet ingredients and stir until combined.
- Gently stir in the grated zucchini with a spatula or wooden spoon, then fold in the chopped dark chocolate or chocolate chips.
- Divide the batter among the muffin cups and bake for about 20 minutes, or until the tip of a knife comes out clean.
- Cool the muffins completely, then store them in an airtight container.