Ingredients
Scale
- 1¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- 4 tablespoons unsalted butter, melted and cooled to room temperature
- â…“ cup vegetable oil
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1½ cups shredded zucchini
- 1½ cups semisweet chocolate chips
Instructions
- Preheat the oven to 400°F and line a standard muffin tin with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, combine the granulated sugar, brown sugar, melted butter, vegetable oil, eggs, vanilla extract, and shredded zucchini.
- Mix the dry ingredients into the wet ingredients until well combined, then fold in 1¼ cups of chocolate chips.
- Use a 3-tablespoon cookie scoop to portion the batter into the prepared muffin tin. Sprinkle a few chocolate chips on top of each muffin.
- Bake the muffins until they are set and a toothpick inserted in the center comes out clean, though melted chocolate may be present.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Store any leftovers in an airtight container.
Muffins can be frozen for up to 3 months for a quick treat later.
Feel free to customize with nuts or additional spices for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 14g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg