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Moist One-Bowl Chocolate Zucchini Muffins

moist one-bowl chocolate zucchini muffins - featured image
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A quick and easy one-bowl recipe for moist, chocolatey zucchini muffins that are perfect for last-minute treats, snacks, or breakfasts. These muffins sneak in veggies without sacrificing flavor and are family-approved.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened Dutch-processed cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
  • ⅓ cup (80ml) milk (any kind, almond milk recommended)
  • ½ cup (90g) chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with paper liners. (5 minutes)
  2. Grate the zucchini using a fine grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much excess moisture as you can. (5 minutes)
  3. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined. (2 minutes)
  4. Add the vegetable oil, eggs, vanilla extract, and milk to the dry ingredients. Stir gently just until combined; a few lumps are okay. (3 minutes)
  5. Fold in the grated zucchini and chocolate chips if using. (2 minutes)
  6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. (3 minutes)
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Start checking at 18 minutes. (20 minutes)
  8. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely. (10 minutes)

Notes

Squeeze excess moisture from zucchini to prevent soggy muffins. Stir batter gently and only until just combined to avoid dense muffins. Start checking muffins at 18 minutes to avoid overbaking. Use Dutch-processed cocoa powder for best flavor. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: chocolate zucchini muffins, one-bowl muffins, easy muffins, quick baking, healthy muffins, zucchini recipes, chocolate treats, bake sale recipe

Find it online: https://emmastirs.com/moist-one-bowl-chocolate-zucchini-muffins-recipe-easy-homemade-treats/