I’m been on a bit of a veggie kick lately, and I’m not complaining! Ever since I started making an effort to eat healthier, I’ve been feeling so much more energetic, healthier, and happier.
I’ve been trying to find new ways to incorporate fresh fruits and veggies into my baking, and these Double Chocolate Zucchini Muffins are a delicious example for how to include more veggies in your diet!
One thing I really appreciate about this recipe is that it’s super easy to make. You don’t have to dry out the zucchini at all, which is great because I really hate trying to dry shredded zucchini with paper towels.
The zucchini makes these muffins super moist and delicious, and makes them have such a wonderful texture. Also, the muffins are made with olive oil, rather than vegetable oil or butter, which is another thing that makes this recipe healthier than your typical chocolate muffin recipe. You can’t taste the olive oil, but I think it just enhances the deliciously rich chocolate flavor!
You can very easily make this recipe dairy free by using a non-dairy based milk. I used almond milk, and it turned out great!
Double Chocolate Zucchini Muffins
- 2 cups shredded zucchini (about 1 medium zucchini)
- 1 1/2 cup all purpose flour
- 2/3 cup granulated white sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk (use almond or soy milk to make dairy free)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup olive oil
- 1/2 cup chocolate chips
- Preheat oven to 350F. Prepare a 12 cup muffin tin by spraying with baking spray or lining with cupcake liners.
- In a large bowl combine flour, sugar, baking soda, baking powder, cinnamon, salt, and cocoa powder, and stir to combine.
- Add milk, egg, vanilla extract, and olive oil, and stir to combine.
- Add shredded zucchini and stir until well incorporated. Add chocolate chips and fold in. Batter should be fairly thick.
- Fill cupcake tins about 2/3 of the way full with batter. The batter should be evenly distributed among the 12 cupcake cups.
- Bake for 20-25 minutes, or until muffins are risen and baked in the middle.
- Allow muffins to cool in the tins for 5 minutes, and then remove and let finish cooling on a cooling rack.