Double Chocolate Chip Zucchini Bread Muffins

Double Chocolate Chip Zucchini Muffins from www.whatsgabycooking.com (@whatsgabycookin)

5 from 8 votes

Double Chocolate Chip Zucchini Bread Muffins

These Double Chocolate Chip Zucchini Bread Muffins are great for kids and adults. They come together quickly in one bowl, and store well in the freezer for when you need a quick snack!

Prep Time15

Cook Time25

Cooling Time30

Total Time1 10

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Author: Gaby Dalkin

Ingredients

1 cup avocado or vegetable oil
1¾ cup white sugar
2 eggs
½ cup milk
1 teaspoon vanilla extract
2½ cups flour
4 tablespoons cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups grated zucchini
1½ cups chocolate chips

Instructions

Preheat your oven to 350°F.
In a large mixing bowl, whisk together the oil and sugar. Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined. Add the almond milk and vanilla.
Slowly combine the flour, cocoa powder, baking powder, baking soda and salt into the wet ingredients and mix for a few seconds until just incorporated (try not to over mix the batter).‬ Add the zucchini and the chocolate chips and give it all a quick stir.
Spray 2 muffin tins with non-stick spray and evenly divide the batter filling each tin ⅔ of the way. Sprinkle with extra chocolate chips.
Transfer the tins to the oven and bake for 25 minutes or until toothpick tester comes out clean. Remove the muffins from the oven and let cool for at least 30 minutes before removing them from the pans and serving. If they need a little more time, continue baking until a toothpick tester comes out clean.

Notes

Let muffins cool completely, then store in an airtight container or zipper top freezer bag for quick snacks and breakfasts.

Nutrition