Share
This tasty and simple recipe for zucchini chocolate chip muffins is a great way to include more vegetables in your diet. Even the children will crave more since they are so delicious. This recipe is for you if you're seeking a distinctive spin on traditional chocolate chip muffins. They are not only obscenely delicate and chocolate-y, but they are also stuffed with nutritious vegetables. If you enjoy zucchini bread, you are well aware of how moist shredded zucchini can make your baked goods. And no, you cannot detect any zucchini flavour. These muffins with zucchini and chocolate chips are certain to satisfy.
These muffins with chocolate chips and zucchini are the epitome of indulgence. The combination of chocolate chips and shredded zucchini results in a delicacy that is especially tasty and moist. Also, you'll unknowingly be slipping in some vegetables. Hence, everyone benefits. They're a delightful and risk-free way to get some greens in your diet. And making them is quite simple. These muffins are the ideal breakfast food, snack, or dessert since they are the perfect balance of sweet, chocolaty, and healthy. Give these zucchini chocolate chip muffins a try the next time you're looking for a great muffin recipe. You won't be let down.
Here's how you can make this dessert at home:
Ingredients:
• 350 g of chocolate chips
• ½ cup unsweetened cocoa powder
• 2 finely shredded zucchini
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon of salt
• 2 teaspoons vanilla extract
• ½ cup canola or vegetable oil
• 1½ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ teaspoon baking soda
Method:
• Place cupcake liners in a 12-cup cupcake or muffin pan and preheat the oven to 350° F. Or, you might use cooking spray.
• In a large mixing bowl, combine the oil, eggs, white sugar, brown sugar, and vanilla extract. Blend thoroughly with a whisk until incorporated.
• Use a wooden spoon or spatula to gently stir in the zucchini shreds after adding them.
• Add the flour, cocoa powder, baking soda, baking powder, and salt to a separate bowl. To remove any clumps, mix the ingredients together.
• Put the dry ingredients into the wet ingredients and combine them with a spatula or wooden spoon.
• The bag of chocolate chips should be added and combined.
• Evenly distribute the muffin batter among the 12 muffin liners. Each will be virtually completely filled.
• Cook for 20 to 25 minutes, or until the toothpick inserted into the center of one of the muffins comes out clean.
• After about 10 minutes, remove the muffins from the pan and place them on a cooling rack to finish cooling. If you prefer, you can also eat these warm; they taste amazing that way too.
Storage Instructions
If you have leftover zucchini chocolate chip muffins, the best way to store them is as follows:
Once totally cooled, put the muffins in an airtight container for short-term storage. For two to three days, keep them at room temperature. Add paper towels to the container to absorb any extra moisture and prevent the muffins from becoming soggy.
Once totally cooled, put the muffins in an airtight container for long-term storage. For 4 to 5 days, place the container in the refrigerator.
You can also freeze these muffins. The muffins can be frozen for up to three months after being placed in a freezer bag. Simply take a muffin out of the freezer and reheat it in the microwave for 15 to 30 seconds when you're ready to eat it.
