Double Chocolate Zucchini Muffins | The Clean Eater

Double Chocolate Zucchini Muffins

Name: Double Chocolate Zucchini Muffins
Yield: 4
Ingredients: ½ cup vegetable oil; ½ cup brown sugar; ¼ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup finely shredded zucchini; 1 ¼ cups all-purpose flour; ⅓ cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; ¾ cup semi-sweet chocolate chips extra chocolate chips

0 mins prep0 mins cook

0 servings

What you need

½ cup vegetable oil

½ cup brown sugar

¼ cup granulated sugar

2 extra large egg

1 tsp vanilla extract

1 cup zucchini, lightly patted dry

1 ¼ cup all purpose flour

⅓ cup unsweetened cocoa

1 tsp baking soda

½ tsp baking powder

½ tsp salt

¾ cup semi sweet chocolate chips

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Instructions


1 Preheat oven to 425°F.
2 Line a 12-cup muffin pan. 2. In a large bowl, whisk together: oil brown sugar granulated sugar
3 Add: eggs vanilla Whisk until smooth.
4 Fold in shredded zucchini.
5 In another bowl whisk together: flour cocoa powder baking soda baking powder salt espresso powder
6 Add dry ingredients to wet ingredients and mix until just combined.
7 Fold in chocolate chips. 8. Divide batter between muffin cups, filling almost to the top.
8 Sprinkle additional chocolate chips on top.
9 Bake at 425°F for 5 minutes.
10 Without opening the oven, reduce temperature to 350°F and continue baking for 12–15 minutes.
11 Let cool in the pan for 5 minutes before transferring to a cooling rack.

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