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Recipes » Breakfast » Zucchini Chocolate Chip Muffins

Published: Jul 15, 2015 · Modified: Aug 2, 2020 by Krystle Smith · This post may contain affiliate links

Zucchini Chocolate Chip Muffins

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Zucchini Chocolate Chip Muffins: Moist chocolate muffins filled with 2 different kinds of chocolate chips and zucchini. The perfect way to use up leftover zucchini!

 

 

Zucchini Chocolate Chip Muffins

 

Is your garden or your neighbor’s overflowing with zucchini this year? It always goes great in zucchini bread or quick pasta dishes. However, it goes even better in my Zucchini Chocolate Chip Muffins.

They’re bursting with real chocolate flavor and 2 different kinds of chocolate chips! Don’t tell the kiddos about the green veg hiding inside and they’ll never know the difference. It’ll be our little secret! 😉

More Magnificent Muffins

Raspberry Muffins

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Zucchini Chocolate Chip Muffins

Moist chocolate muffins filled with 2 different kinds of chocolate chips and zucchini. The perfect way to use up leftover zucchini!
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Course: Breakfast, brunch
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 12 Muffins
Calories: 288kcal
Author: Krystle Smith

Ingredients

  • 1 Cup All Purpose Flour
  • ½ Cup Unsweetened Cocoa Powder
  • ¾ Tsp Baking Soda
  • ¼ Tsp Baking Powder
  • ¼ Tsp Salt
  • ¼ Tsp Cinnamon
  • 1 Cup Milk Chocolate Chips
  • 1 Cup Semi Sweet Chocolate Chips
  • 2 Eggs
  • ½ Cup Vegetable Oil
  • 1 Cup White Sugar
  • 2 Tsp Vanilla
  • 1 ½ cup Raw Zucchini Grated
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Instructions

  • Preheat oven to 350 degrees F. Line a muffin pan with paper liners. Set aside.
  • In a large bowl, combine oil, eggs, white sugar, and vanilla.
  • Stir in cocoa powder, baking soda, baking powder, salt, and cinnamon. Gradually add flour a little at a time until just combined.
  • Fold in chocolate chips and zucchini.
  • Fill paper liners ~⅔ of the way full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pan for ~5 minutes. Remove to a wire rack to cool completely.

Nutrition

Calories: 288kcal | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 28mg | Sodium: 140mg | Potassium: 171mg | Fiber: 3g | Sugar: 22g | Vitamin A: 47IU | Calcium: 24mg | Iron: 2mg
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!

 

Zucchini Chocolate Chip Muffins

 

What do you think of these zucchini chocolate chip muffins? What is your favorite way to use up leftover zucchini?

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Comments

  1. Stacie says

    July 15, 2015 at 9:05 pm

    This sounds absolutely amazing. I think am going to try this recipe tomorrow. I had bought some fresh zucchini from the farmers market and have been debating if I wanted to make bread or muffins and I think you just made up my mind 🙂 Thanks for sharing the recipe.

    Reply
    • admin says

      August 09, 2015 at 11:09 pm

      Thanks Stacie, let me know how they turned out! 😀

      Reply

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