Chocolate Zucchini Muffins
Chocolate Zucchini Muffins are soft and fluffy muffins! They come together in one bowl, and are moist thanks to the zucchini and loaded up with chocolate flavours.
Ingredients
- 2 cups all-purpose 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 tin with 12 liners and set aside. Shred the zucchini on the thick side of the grater and set aside.1 1/2 cups zucchini
- In a large bowl, add in the dry ingredients. Mix together and set aside.2 cups all-purpose 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 in the wet ingredients. Whisk together 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. With a spatula, mix until a chocolate muffin batter forms. Don't over-mix.
- 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, 1 1/2 cups zucchini
- 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 350°F and continue baking for 12-16 minutes. Mine took 15 minutes exactly. The muffins are ready when a toothpick inserted comes out clean.
- Enjoy!