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–+ servings

Chocolate Zucchini Muffins

developed & tested by:

Carissa Erzen
These easy chocolate zucchini muffins are filled with two cups of shredded zucchini (no need to peel them), which keeps them moist and fluffy. The rich chocolate flavor pairs with the salty-sweet caramel filling made from soft caramel candies baked on top.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 20 muffins
Calories 158 kcal

Ingredients
  

  • ½ cup granulated sugar
  • ¼ cup brown sugar (packed into the measuring cup)
  • 3 large eggs
  • 2 cups shredded zucchini (drained well; see note below)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • ½ cup cocoa powder
  • ⅓ cup soft caramel candy (optional)

Instructions
 

  • Line a muffin tin with muffin cups. Preheat the oven to 350°F.
  • In a large mixing bowl, whisk the granulated sugar, brown sugar and eggs together until it is smooth, after about a minute.
  • Stir in the shredded and drained zucchini, vegetable oil, vanilla and salt. Set aside.
  • In a separate mixing bowl, whisk together the flour, baking soda, baking powder, and cocoa powder.
  • Add the dry ingredients into the wet ingredients and mix just until there's no dry flour visible.
  • Fill each muffin cup ¾ full with the batter. Tear apart small pieces of the soft caramel candy and flatten them between your fingers. Place a caramel candy piece on top of the batter in each muffin cup.
  • Bake for 18 to 20 minutes, until a toothpick inserted to the edge (where there is no caramel) comes out clean. Let cool for at least 10 minutes, then enjoy!!

Notes

  • You don't need to peel or remove the seeds from the zucchini.
  • After shredding your zucchini, wrap it in a clean kitchen towel and squeeze as much water out as possible. You can also leave the shredded zucchini in a fine mesh sieve over a bowl for about thirty minutes, to allow additional water to drain out.
  • Feel free to leave out the optional caramel candy on top and just make chocolate muffins! Maybe some chocolate chips sneak their way into the batter instead. 
  • Store cooled muffins in an airtight container at room temperature or in the fridge.

Nutrition

Serving: 1 muffin (of 20)Calories: 158kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 25mgSodium: 140mgPotassium: 130mgFiber: 1gSugar: 11gVitamin A: 85IUVitamin C: 4mgCalcium: 39mgIron: 1mg
Keyword chocolate zucchini muffin, zucchini muffin
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