Double Chocolate Moist Zucchini Muffins🍫

Stellka's Corner

Double Chocolate Moist Zucchini Muffins🍫

Double Chocolate Moist Zucchini Muffins so rich and chocolaty you'd never guess there's a vegetable hiding inside ;)

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 medium muffins

Ingredients Method Notes

Ingredients

CUPS ARE RIGHT ABOVE THE RECIPE IMAGE :)

Wet Ingredients

1 medium zucchini finely grated and squeezed dry
1 egg
80 g maple syrup
40 g coconut sugar
55 g coconut oil or melted butter
60 ml milk

Dry Ingredients

25 g cocoa powder
65 g flour
1/2 tsp baking soda
1/4 tsp baking powder
1 pinch of salt
dark chocolate chips measure by heart ;)

Method

Preheat: Preheat the oven to 180°C / 350°F.
Zucchini: Finely grate the zucchini and squeeze out as much water as possible with your hands or a clean cloth.
Wet Ingredients: In a large bowl, whisk together the zucchini, egg, maple syrup, coconut sugar, melted coconut oil (or butter), and milk until combined.
Dry Ingredients: Add the cocoa powder, flour, baking soda, baking powder, salt and chocolate chips. Fold gently until just combined — don't overmix.
Scoop: Line a muffin tray with liners. Divide the batter between the muffin cups, filling each about ⅔ full.
Bake: Bake for 30–35 minutes. Let the muffins cool in the tray for 5–10 minutes, then enjoy ;)

Stellka's Tip: Use the toothpick test — insert a toothpick into the center, and if it comes out clean (or with just a few moist crumbs), it's done.

Notes

NOTES

Tips

I recommend using a kitchen scale.
If you're using the cup measurements, spoon the flour and cocoa powder into the cup and level it off rather than scooping straight from the bag — scooping packs in extra and can make the muffins dense.
Squeeze the zucchini as dry as you possibly can — it's the single biggest factor in whether these come out moist versus gummy in the middle.
You keep the skin on when grating the zucchini.