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To ensure a delightful texture in your Chocolate Zucchini Muffins, the first step is to properly combine your dry ingredients. Start by measuring out 1 ½ cups of all-purpose flour and place it in a large mixing bowl. Next, sift in ½ cup of unsweetened cocoa powder, which not only adds that rich chocolate flavor but also helps aerate the mixture, preventing clumps.

Chocolate Zucchini Muffins

Discover the delicious and surprising combination of chocolate and zucchini in these delightful Chocolate Zucchini Muffins. This recipe invites you to indulge your sweet tooth while incorporating a nutritious vegetable into your baked goods. Enjoy the moist texture and rich flavor without the guilt. Perfect for breakfast, snacks, or even dessert, these muffins are easy to make and sure to please. Dive into the recipe to learn how to make these tasty treats!
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Ingredients
  

1 medium zucchini, grated (about 1 cup)

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1/3 cup vegetable oil or melted coconut oil

1 tsp vanilla extract

1/2 cup semi-sweet chocolate chips

Optional: 1/2 cup chopped nuts (walnuts or pecans)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray.

    Prepare the Zucchini: Grate the zucchini using a box grater. Use a clean kitchen towel to squeeze out excess moisture from the grated zucchini. This will prevent the muffins from becoming too wet.

      Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.

        Mix Wet Ingredients: In another bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat the mixture with a whisk or electric mixer until smooth and well incorporated.

          Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix; it’s okay if there are a few lumps.

            Fold in Zucchini & Chocolate Chips: Gently fold in the grated zucchini and chocolate chips (and nuts if using). Be careful not to overmix again.

              Fill the Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full.

                Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

                  Cool: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.

                    Serve: Enjoy these deliciously moist chocolate zucchini muffins warm, or store them in an airtight container for up to 3 days.

                      Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 muffins