Chocolate Zucchini Muffins

Prep Time:
10 mins

Cook Time:
20 mins

Total Time:
30 mins

Servings:
24

Yield:
24 zucchini muffins

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.

Whisk eggs in a large bowl until smooth. Add sugar, oil, cocoa, and vanilla; whisk until well blended.

Stir in grated zucchini. Add flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, and cardamom; mix until just moist.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Transfer to a wire rack to cool completely; store loosely covered.

Cook’s Note

You can squeeze out excess moisture from grated zucchini if you prefer a drier texture. I like to keep the extra moisture for a soft texture. Choose based on your preference.

For an optional topping, use any, all, or a combination of equal parts brown sugar, chopped nuts, and mini chocolate chips. Sprinkle over muffins just before baking.

Nutrition Facts (per serving)