Super moist and packed with zucchini, these Chocolate Chip Zucchini Muffins are great for breakfast or snack.
– Whole wheat flour – Cocoa powder – Baking powder and baking soda – Zucchini – Sugar – Milk – Eggs – Melted butter – Vanilla extract – Chocolate chips or blueberries
In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt.
Grate the zucchini with a box grater and squeeze as much liquid out as you can with your hands. To a medium bowl, add the zucchini, milk, eggs, butter, and vanilla. Whisk to combine.
Gently stir in the flour mixture to the wet ingredients. Gently stir in the chocolate chips (or blueberries).
Divide batter among the prepared muffin pan, using a heaping ¼ cup in each. Bake for 16-18 minutes, or until a cake tester inserted into the center of each muffin comes out clean.
Let cool for a minute or two in the pan, then transfer to a wire rack to cool to room temperature.
Serve muffins slightly warmed or at room temperature. If using blueberries, expect the muffins to be super moist.
Store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Freeze cooled muffins in a zip top freezer bag for up to 3 months.
If you prefer, you can use the same amount of honey or maple syrup in place of the sugar for these muffins.