Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chocolate zucchini muffins - featured image

Chocolate Zucchini Muffins: Best Moist Recipe for Kids

  • Author: Maya
  • Total Time: 35-40 minutes
  • Yield: 12 servings 1x

Description

Rich, tender, and deeply chocolatey muffins that hide finely grated zucchini for unbeatable moisture without any veggie taste. Perfect for picky eaters and meal prep.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1 1/2 cups grated zucchini (from 1 large or 2 medium zucchini), squeezed dry
  • 1 cup (170g) chocolate chips (semi-sweet or milk)
  • 1/2 cup white chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Wash and grate the zucchini using the small holes of a box grater. Place shreds in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible until dry.
  3. In a medium bowl, whisk together the melted butter and granulated sugar until well combined.
  4. Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly pale. Stir in the vanilla extract.
  5. In a separate large bowl, whisk together the flour, baking soda, salt, and cocoa powder until no lumps remain.
  6. Pour the wet ingredients into the dry ingredients. Gently fold them together with a silicone spatula until the flour just disappears. Do not overmix.
  7. Stir in the squeezed zucchini shreds. Fold in the chocolate chips (and white chocolate chips if using). Reserve a small handful of chips for topping.
  8. Distribute the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips on top.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze the zucchini thoroughly to remove excess moisture to prevent gummy muffins. Do not overmix the batter to ensure tender texture. Muffins can be frozen for up to 3 months and reheated in the microwave for 20-30 seconds.

  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 16
  • Fat: 8
  • Saturated Fat: 5
  • Carbohydrates: 26
  • Fiber: 1
  • Protein: 3

Keywords: chocolate zucchini muffins, kid-friendly breakfast, moist muffins, healthy baking, meal prep muffins, zucchini recipe, chocolate muffins

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://globaltablerecipes.com/chocolate-zucchini-muffins-best-moist-recipe-for-kids/