Chocolate Zucchini Muffins Recipe

Name: Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup milk; 1/4 teaspoon white vinegar; 1/2 cup butter, room temperature (1 stick); 1/2 cup vegetable oil (I use grapeseed oil for an added health bonus); 1 3/4 cups sugar; 2 eggs; 2 teaspoons pure vanilla extract; 2 1/2 cups all-purpose flour; 4 tablespoons cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 2 cups zucchini, peeled and finely grated (about 3 small zukes); 1 cup chocolate chips; 1/4 cup chopped pecans (optional) or 1/4 cup walnuts (optional)

Servings: persons

1/2 cup milk
1/4 teaspoon white vinegar
1/2 cup butter, room temperature (1 stick)
1/2 cup vegetable oil (I use grapeseed oil for an added health bonus)
1 3/4 cups sugar
2 eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
4 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups zucchini, peeled and finely grated (about 3 small zukes)
1 cup chocolate chips
1/4 cup chopped pecans (optional) or 1/4 cup walnuts (optional)

1
Preheat oven to 325. Line 2 standard muffin pans with muffin papers.
2
Mix together the milk and vinegar and set aside.
3
In a large bowl, beat together the butter, oil and sugar until creamy. Add eggs, vanilla extract and milk/vinegar mix. Blend well.
4
In a separate bowl, mix together flour, cocoa powder, baking soda, cinnamon and salt. Add to the butter mixture and stir by hand to combine.
5
Add grated zucchini and half the chocolate chips and stir well.
6
Spoon the batter evenly into the pans, filling each cup 2/3 full. Sprinkle the other half of the chocolate chips and nuts (if using) on top and bake for about 20 minutes until a toothpick inserted in the center comes out clean or the muffins spring back when lightly touched.

1514

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup milk, 1/4 teaspoon white vinegar, 1/2 cup butter, room temperature (1 stick), 1/2 cup vegetable oil (I use grapeseed oil for an added health bonus), and more.

Yes, Chocolate Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Zucchini Muffins

How did you like this recipe?

Frequently Asked Questions