Chocolate Muffins
Deliciously moist and fluffy chocolate muffins perfect for any time of the day, enhanced with zucchini and semi-sweet chocolate chunks.
Ingredients
Wet Ingredients
- 0.5 cup vegetable oil Gives the muffins a moist texture.
- 1.5 cups granulated sugar Adds sweetness.
- 1 tablespoon vanilla extract Enhances the overall flavor.
Dry Ingredients
- 2 cups all-purpose flour Provides structure.
- 0.5 cup unsweetened cocoa powder Adds rich chocolate flavor.
- 1.5 teaspoons baking soda Leavening agent.
- 1 teaspoon baking powder Adds lightness.
- 1 teaspoon kosher salt Balances sweetness.
Add-ins
- 3 cups finely shredded zucchini Adds moisture; do not drain.
- 1.25 cups semi-sweet chocolate chunks For bursts of chocolate flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine vegetable oil, granulated sugar, and vanilla extract. Whisk until well blended.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, baking powder, and kosher salt.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
- Fold in the shredded zucchini and semi-sweet chocolate chunks.
- Line a muffin tin with paper liners or grease it lightly.
- Scoop the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
For best results, use fresh overripe zucchini. Store leftovers in an airtight container for up to five days, or freeze for longer storage.