Chocolate Zucchini Strawberry Muffins (Print View)
Moist chocolate muffins bursting with fresh zucchini and sweet strawberries for a delightful breakfast treat.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups (220 g) all-purpose flour
02 - 1/2 cup (45 g) unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup (120 ml) vegetable oil
08 - 3/4 cup (150 g) granulated sugar
09 - 1/4 cup (50 g) brown sugar
10 - 1 teaspoon vanilla extract
→ Add-ins
11 - 1 cup (120 g) finely grated zucchini, excess moisture squeezed out
12 - 3/4 cup (110 g) chopped fresh strawberries
13 - 1/2 cup (90 g) semi-sweet chocolate chips (plus extra for topping, optional)
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
05 - Gently fold in the grated zucchini, chopped strawberries, and chocolate chips until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle additional chocolate chips on top if desired.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
08 - Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
# Insider Tips:
01 -
- The zucchini disappears completely into the batter, leaving behind nothing but impossible moisture that keeps these soft for days.
- That triple hit of cocoa powder, chocolate chips, and juicy strawberry pieces makes each bite feel like a little celebration rather than a clever way to use up produce.
02 -
- Squeezing the grated zucchini is not optional, and I once skipped it and ended up with muffins that had a wet gummy layer at the bottom that nobody wanted to eat.
- A toothpick with a few moist crumbs is the sign of a perfect muffin, while a completely clean toothpick usually means you have gone too far and they will dry out as they cool.
03 -
- Toss the chopped strawberries and chocolate chips in a spoonful of flour before folding them in, because this light coating keeps them from sinking to the bottom during baking.
- Use the small holes on your grater for the zucchini, because finer shreds melt into the batter more completely and no one will ever guess what is in there.