Double Chocolate Zucchini Muffins
Double Chocolate Zucchini Muffins are flavored with a hint of cinnamon and clove and loaded with plenty of zucchini and chocolate chips!
Servings: 24 muffins
Calories: 224kcal
Equipment
- 12-count muffin tin(s)
- muffin liners or non-stick spray
- mixing bowls
- measuring cups & spoons
- whisk
Ingredients
- 2 cups all-purpose flour
- ¼ cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¾ cup neutral flavored cooking oil
- 2 eggs
- ⅔ cup brown sugar packed
- ⅔ cup granulated white sugar
- ½ cup buttermilk
- 2 cups shredded zucchini
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350℉. Line the muffin tins with muffin liners or spray with non-stick cooking spray.
- Whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves in a large mixing bowl.
- In another mixing bowl, whisk together the oil, eggs, white sugar, brown sugar, and buttermilk until fully combined. Add the shredded zucchini and stir in. Add the dry ingredients and chocolate chips to the wet and stir just until the flour mixture is incorporated. Do not overmix!
- Scoop the batter into the prepared muffin tin(s), filling each cup (24 in total) about ¾ full with batter. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for 10 minutes before transferring to a wire rack to finish cooling. Enjoy!
Notes
Store leftover muffins in an airtight container at room temperature for up to 4 days.
Nutrition
Calories: 224kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 238mg | Potassium: 160mg | Fiber: 2g | Sugar: 16g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg