Chocolate Zucchini Muffins
Chocolate Zucchini Muffins are fluffy, rich, and full of chocolate flavour! Start your morning off right with these delicious muffins!
Ingredients
- 2 cups flour
- 1 1/4 cups white sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2/3 cups oil
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 1 cup sour cream room temperature
- 1/2 cup mini chocolate chips
- 1 1/2 cups zucchini grated, about 170g
Instructions
- Preheat the oven to 425℉. Line the muffin liners with 12 liners and set aside. Shred the zucchini with a grater and set aside.1 1/2 cups zucchini
- In a large bowl, add in flour, baking soda, sugar, cocoa, salt, and baking powder. Mix together and set aside.2 cups flour, 1 1/4 cups white sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt
- Into the medium bowl add oil, eggs, vanilla, sour cream, and egg yolk. Whisk until well combined.2/3 cups oil, 2 eggs, 1 egg yolk, 1 tbsp vanilla, 1 cup sour cream
- Add the wet ingredients into the dry and using a spatula, gently fold to create a soft muffin batter. Mix until there are almost no flour streaks left.
- Add the shredded zucchini and chocolate chips and mix in a few times. Continue mixing until no flour streaks are left. Do not over-mix!!1/2 cup mini chocolate chips
- Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess.
- Bake the muffins at 425°F for 6 minutes. Then turn the oven down to 375°F and continue baking for 10-12 minutes. Mine took 18 minutes exactly. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- Enjoy!