These muffins are soft, chocolatey, and an easy way to sneak in some veggies. Make a batch and watch them disappear! 😊

These chocolate zucchini muffins are super soft, extra chocolatey, and the best part? You can’t even taste the zucchini! They’re perfect for breakfast, a snack, or even dessert. My family loves them, and they disappear fast every time I make them!

Why You’ll Love Them

They’re moist and chocolatey (but not too sweet).
Super easy to make in one bowl.
A sneaky way to add veggies!
Great for kids, meal prep, or freezing for later.

What You’ll Need

1 ½ cups grated zucchini (don’t squeeze out the moisture)
1 ½ cups flour
½ cup cocoa powder
1 tsp baking soda
½ tsp salt
½ cup sugar (or honey/maple syrup)
⅓ cup oil (vegetable or melted coconut)
2 eggs
1 tsp vanilla
½ cup milk
¾ cup chocolate chips (because more chocolate is always a good idea)

How to Make Them

Preheat your oven to 350°F and line a muffin pan.
In a bowl, mix flour, cocoa, baking soda, and salt.
In another bowl, whisk sugar, oil, eggs, vanilla, and milk.
Add the dry ingredients to the wet and mix gently.
Stir in zucchini and chocolate chips.
Scoop the batter into muffin cups (about ¾ full).
Bake for 18-22 minutes or until a toothpick comes out clean.
Let them cool a little, then enjoy!

Fun Variations

Nutty Twist – Add chopped walnuts or pecans for extra crunch.
Peanut Butter Lovers – Swirl in a spoonful of peanut butter before baking.
Double Chocolate – Use dark chocolate chips for an extra rich flavor.
Banana Boost – Replace half the sugar with mashed banana for natural sweetness.
Spice It Up – A pinch of cinnamon makes these feel extra cozy!

No matter how you make them, these chocolate zucchini muffins are always a hit. Try a new twist and see which one you love the most! 😊

FAQs

Do I need to peel the zucchini? Nope! It blends right in.
Can I freeze them? Yes! Just pop them in a bag and reheat when needed.
Can I make them gluten-free? Yes, just use a gluten-free flour blend.

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