Chocolate Zucchini Muffins

Ingredients

• 1.6667 cup all-purpose flour
• 0.3333 cup unsweetened cocoa
• 0.75 tsp ground cinnamon
• 1 tsp kosher salt
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp ground nutmeg
• 0.5 cup granulated sugar
• 0.5 cup light brown sugar (Packed)
• 0.5 cup canola oil
• 2 large eggs
• 2 tsp vanilla extract
• 2 cup zucchini (Grated; from 1 medium zucchini. The source recommends grating on the largest holes of a box grater.)
• 1 cup semisweet chocolate chips

Steps

1. 1

   Preheat the oven to 425°F. Line a 12-cup muffin tin with baking cups.

2. 2

   In a medium bowl, whisk together the flour, cocoa, cinnamon, salt, baking powder, baking soda, and nutmeg until no lumps remain.

3. 3

   In a large bowl, whisk together the granulated sugar, brown sugar, canola oil, eggs, and vanilla extract.

4. 4

   Stir the grated zucchini into the sugar mixture.

5. 5

   Add the flour mixture and chocolate chips to the zucchini mixture. Stir with a rubber spatula just until no dry patches of flour remain; do not overmix.

6. 6

   Fill each prepared muffin cup with 1/3 cup of batter. The cups will be full.

7. 7

   Bake at 425°F for 5 minutes.

8. 8

   Without removing the muffins from the oven, reduce the oven temperature to 350°F. Continue baking for 17 to 19 minutes, until a wooden pick inserted in the center comes out mostly clean with a few small crumbs attached.

9. 9

   Cool the muffins in the pan on a wire rack for 5 minutes.

10. 10

    Remove the muffins from the pan and let them cool completely on the wire rack, about 30 minutes.

Notes

The initial high-temperature bake helps the muffins rise tall and set their outer layer; reduce the temperature after exactly 5 minutes. Semi-sweet, bittersweet, dark, milk, white chocolate, or peanut butter chips can be used according to the source's variation suggestions.

Nutrition per serving

• breakfast
• snack
• dessert
• baked
• muffins
• vegetarian
• chocolate
• summer