Ingredients
1 ½ cups grated zucchini (about 1 medium)
1 ½ cups all-purpose flour or whole wheat flour
½ cup cocoa powder
1 tsp baking soda
½ tsp salt
2 large eggs
½ cup vegetable oil (or melted coconut oil)
¾ cup granulated sugar (or honey/maple syrup)
1 tsp vanilla extract
½ cup chocolate chips (dark or semi-sweet)
Optional: 1 tsp instant coffee powder
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
Grate zucchini and squeeze out excess moisture using a clean towel.
In a large bowl, whisk flour, cocoa powder, baking soda, and salt.
In a separate bowl, whisk eggs, oil, sugar, and vanilla. Stir in the grated zucchini.
Combine wet and dry ingredients. Stir just until combined. Fold in chocolate chips and optional coffee powder.
Fill muffin cups ¾ full and bake for 18–20 minutes. Check with toothpick for doneness.
Cool in the pan for a few minutes, then transfer to a wire rack. Enjoy warm or cooled.
Notes
Store muffins in an airtight container at room temperature for 3 days, refrigerated for 1 week, or frozen for 3 months. Warm briefly before eating for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 13g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg