Zucchini Muffin Recipe
Double Chocolate Chip Zucchini Muffins
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This is one of my favorite things to do with zucchini. The addition of zucchini in this recipe is undetectable by taste but makes a super moist yummy muffin.
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Zucchini Muffin Recipe
Ingredients
- 2 cups flour
- ⅓ cup unsweetened cocoa powder sifted
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ⅓ cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup non-fat Greek yogurt 6 oz.
- 3 cups grated zucchini*
- 1 cup semi-sweet chocolate chips
Streusel Topping Ingredients
- ½ cup all-purpose flour
- ¼ cup brown sugar packed
- ½ stick unsalted butter
Instructions
- Preheat oven to 350°F/175°C. Line your muffin tins and set aside.
- Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside.
- In large mixing bowl, beat sugar, oil, eggs, and vanilla until well blended. Add yogurt and beat to combine.
- Add dry ingredients and mix just until combined. Mix in zucchini and chocolate chips coated in 2 tablespoons flour. Divide batter between pans.
- For Streusel - Combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers. Sprinkle over muffins immediately before baking.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
- (Bake mini loaves for 30 - 35 minutes or muffins for 18 minutes.)
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Great recipe Kearna. I’m sure the zucchini makes them moist and tender.
Thanks Renee!!! They are very moist. Your recipe looks scrumptious, I’m going to have to give it a try!!!