Chocolate Zucchini Muffins

Are they muffins, or are they delicious, healthy cupcake treats?! Your kids will never know the difference with this easy recipe. It is a great and tasty way to use up the abundance of zucchini that you have harvested from your garden this year. It is a great and tasty way to use up the abundance of zucchini that you have harvested from your garden this year.

This is one of many easy and family friendly recipes that you can feel good about serving your kids. Check out another favorite: SUGAR FREE Cake Pops.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Magical Mom
Cook Time 22 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins, or 24-26 mini muffins
Calories 170 kcal

Ingredients
  

  • ½ cup unsalted butter
  • ¾ cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • cups all-purpose flour
  • cup natural cocoa powder
  • ¾ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 2 cups shredded zucchini
  • ½ cup chocolate chips

Instructions
 

  • Cream the butter and sugar in a large bowl;
  • Add the eggs and vanilla and stir until incorporated;
  • Whisk together the flour, cocoa powder, salt, baking powder, baking soda in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick;
  • Stir in the shredded zucchini and chocolate chips;
  • Spoon the batter into a muffin pan (silicone is recommended) that has been lined with parchment muffin liners;
  • Bake at 350 F for 18-22 minutes. When a toothpick pulls out only dry (not wet) crumbs, they are done;
  • Let cool and enjoy!

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