Chocolate Zucchini Muffins

Name: Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1-1/4 cups all-purpose flour; 3/4 cup sugar; 1/3 cup baking cocoa; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 large egg, room temperature; 1/2 cup canola oil; 1/3 cup whole milk; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 cup shredded zucchini; 1/2 cup miniature semisweet chocolate chips, optional

Total Time Prep: 15 min. Bake: 20 min. + cooling

Yield 12 muffins

Test Kitchen Approved

Breakfast? Snack? Dessert? All of the above! Chocolate zucchini muffins are tender, chocolaty and decadent—and no one needs to know the secret ingredient.

Ingredients

1-1/4 cups all-purpose flour
3/4 cup sugar
1/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup canola oil
1/3 cup whole milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup miniature semisweet chocolate chips, optional

Directions

In a bowl, combine flour, sugar, cocoa, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini and if desired, chocolate chips. Fill 15 paper-lined muffin cups two-thirds full.
Bake at 350° for 20-25 minutes or until a toothpick comes out clean.

Nutrition Facts

1 muffin: 159 calories, 8g fat (1g saturated fat), 13mg cholesterol, 171mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 2g protein.

These chocolate zucchini muffins are moist, tender and almost fudgy, all thanks to shredded zucchini. If you’re skeptical about putting zucchini into baked goods, have no fear. The zucchini takes a backseat in terms of flavor—the muffins will be very chocolate-forward, especially if you spring for the optional mini chocolate chips. —Taste Recipes Test Kitchen

Recipe Creator