These Zucchini Chocolate Muffins are the perfect snack to enjoy with a glass of milk, a hot cup of tea, or coffee. This is also a great way to use some of those extra zucchinis from the garden. This muffin recipe is great for a lunch box or any special gathering.
Zucchini Chocolate Muffins
Zucchini has so many great health benefits. They are rich in minerals and vitamins, and they have a great source of fiber and high water content. All these great benefits can be offered to your kids without them even knowing it. But how, you may ask? Let me tell you first about my son.
My son (Justin) is a picky eater, and I have to find ways to encourage him to eat foods that will provide the nutrients he needs for his diet. It can sometimes be challenging, so hiding the vegetables and even some fruits like Zucchini in delicious treats is the way to go.
Every summer, I have so much fun spending time with my son (Justin), but I can’t deny I’m excited for the beginning of a new school year. However, I always have in mind to make different choices of snacks for my son. He doesn’t like to eat anything the school has to offer, so I send his lunch and snacks like this Chocolate Banana Bread Mini Muffins and my Apple, Carrot, and Coconut Mini Muffins, which were his favorites last year. This year I want to introduce Zucchini to his diet. This Zucchini Chocolate Muffin is the perfect snack for him. My whole family loves it, especially these individual muffins, as they are so easy to grab and go.
These are the ingredients you’ll need to make Zucchini Chocolate Muffins:
- Zucchini (shredded)
- Baking soda
- Baking powder
- Nutmeg (optional)
- Vanilla extract
- Light brown sugar
- White sugar
How to make Zucchini chocolate muffins
Step 1: Preheat the oven to 350 degrees F and proceed to grate the zucchini. Then, combine the flour, cinnamon, nutmeg, salt, baking soda, and baking powder in a mixing bowl.
Step 2: In a separate mixing bowl, whisk the egg, two sugars, and vanilla extract until all is well incorporated.
Step 3: Add the wet mixture to the flour mixture. Using a spatula, gently combine the mixture. Fold in the zucchini, and do not overmix. Continue by adding the chocolate chips and combine.
Step 4: Coat the muffin pan with butter or baking spray or use cupcake liners to avoid the mixture sticking to the pan. Next, distribute the mixture evenly and add some extra chocolate chips (optional).
Step 5: Bake for about 25-35 minutes if you are baking muffins, and if you are using a whole loaf, bake for about 45 minutes or until the bread is golden brown. One easy tip for you to make sure the bread is done is insert a toothpick in the center, making sure it comes out clean.
Allow the muffins to cool for at least 30 minutes before loosening the bread and remove them from the baking pan.
You can also use a loaf pan to make this recipe into Chocolate Zucchini Bread.
Chocolate Zucchini Bread. It tastes amazing!
Questions you might have and my answers:
Should I peel the Zucchini?
No, You do not have to peel the zucchini. I recommended leaving the skin on as it has a great number of nutrients. However, because I want to reduce the visibility of the specks of zucchini in the recipe as I want my son to eat them, I remove some of the skin with a peeler.
Do I have to squeeze excess water from the zucchini to make zucchini bread?
This is a decision you will have to make after grating the zucchini. By nature, zucchini has a great amount of water in them, and sometimes different zucchinis can exceed the amount. I haven’t experience the need to remove excess water from the one I used.
Can you freeze Zucchini bread? How to storage Zucchini bread:
It’s important to store The Zucchini bread should be in an airtight container. It can last up to 4 days at room temperature and up to a week in the refrigerator. You can place them in a freezer bag, which stays fresh for up to 2 months in the freezer.
Below you will find an easily printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.
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Until the next one…
Zucchini Chocolate Muffins
- 1 cup zucchini (shredded)
- 1 cup flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- pinch nutmeg
- 1 egg (room temperature)
- 1/2 cup light brown sugar
- 1/3 cup white sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1/3 cup oil (I use canola oil)
- 1 cup chocolate chips semi-sweet
- Preheat the oven to 350 degrees F and proceed to grate the zucchini.
- In a mixing bowl, combine together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
- In a separate mixing bowl, whisk the egg, two sugars, and vanilla extract until all is well incorporated.
- Add the wet mixture to the flour mixture. Using a spatula gently combine the mixture. Fold in the zucchini and do not overmix. Continue by adding the chocolate chips and combine.
- Coat the muffin pan with butter or baking spray or use cupcake liners to avoid the mixture sticking to the pan. Next, distribute the mixture evenly and add some extra chocolate chips (optional).
- Bake for about 25-35 minutes if you are baking muffins, and if you are using a whole loaf bake for about 45 minutes or until the bread is golden brown. One easy tip for you to make sure the bread is done is to insert a toothpick in the center if it comes out clean it means the bread is done.
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate