Chocolate Zucchini Muffins
Moist and deeply chocolaty chocolate zucchini muffins
Ingredients
- 1 ¼ cup all-purpose flour plus 1 tablespoon
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ¾ cup brown sugar firmly packed
- ½ cup vegetable oil
- ¼ cup coffee room temp
- ½ cup yogurt
- 1 ¼ cup shredded zucchini
- 1 ⅓ cups chocolate chips divided
Instructions
- Preheat the oven to 350°F. Line a muffin tin with liners.
- Add the 1 ¼ cup flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Stir well to combine.
- Add the egg, brown sugar, vegetable oil, coffee, and yogurt together in a separate bowl. Whisk well to combine.
- Pour the wet ingredients into the flour mixture and barely mix together.
- Toss the remaining tablespoon of flour in with 1 cup of the chocolate chips. Add the zucchini and chocolate chips into the flour mixture and just barely fold in.
- Evenly divide the batter into the muffin tin. They should be about ¾ full. Top with remaining chocolate chips.
- Bake for 18 - 20 minutes, to until a toothpick comes out with just a few crumbs clinging to it.
Notes
- You can replace the yogurt with buttermilk or sour cream.
- Top the muffins with extra chocolate chips for added deliciousness.