Chocolate Zucchini Muffins
Chocolate Zucchini Muffins are soft, loaded with chocolate chips, and filled with nutritious and fiber-rich zucchini.
Servings 12 muffins
- 3/4 cups granulated sugar divided
- 1/4 cup brown sugar packed
- 1/3 cup vegetable oil
- 1/4 cup melted butter
- 2 eggs
- 3/4 cups buttermilk
- 1 teaspoon baking soda
- 4 tablespoons unsweetened cocoa powder
- 1 tablespoon liquid espresso
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 cups shredded zucchini about medium zucchini
- 2 cups chocolate chips
Preheat oven to 350 degrees F.
Spray a muffin pan with nonstick cooking spray or line with cupcake liners.
In a large bowl, stir together sugars, oil, and melted butter until combined.
Stir in eggs, buttermilk, baking soda, cocoa, espresso, and salt.
Add the flour and stir. Add in zucchini and 1 cup of chocolate chips stir to combine.
Spoon into muffin pans and sprinkle the remaining chocolate chips on top.
Bake until a toothpick comes out clean, 15-20 mins for regular size muffins and about 10-12 for mini muffins.
Cool at least 5 minutes in the pan before removing.
Store in an airtight container for up to 3 days.
Calories: 281kcal | Carbohydrates: 42g | Protein: 7g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 255mg | Potassium: 386mg | Fiber: 7g | Sugar: 18g | Vitamin A: 265IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 4mg