Chocolate Zucchini Strawberry Muffins (Printable)
Moist chocolate muffins bursting with fresh zucchini and strawberries, perfect for breakfast or snacks.
# What You’ll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1/2 cup Greek yogurt
09 - 1 teaspoon vanilla extract
10 - 3/4 cup granulated sugar
11 - 1/4 cup packed brown sugar
→ Add-ins
12 - 1 cup grated zucchini (about 1 medium)
13 - 3/4 cup diced fresh strawberries
14 - 1/2 cup semisweet chocolate chips
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease each cup lightly with nonstick spray.
02 - In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly distributed.
03 - In a separate medium bowl, beat the eggs thoroughly. Add the vegetable oil, Greek yogurt, vanilla extract, granulated sugar, and brown sugar. Whisk until the mixture is smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and gently fold together using a spatula until just combined. Avoid overmixing to keep the muffins tender.
05 - Gently fold in the grated zucchini, diced strawberries, and semisweet chocolate chips until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
08 - Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The zucchini disappears completely into the batter, leaving nothing but incredible moisture behind.
- Strawberries and chocolate together are a pairing you did not know you were missing.
02 -
- Do not overmix the batter once the wet and dry meet or your muffins will turn out tough and rubbery.
- Pat the strawberries dry after dicing so extra juice does not make the batter watery.
03 -
- Toss the strawberries and chocolate chips in a tiny dusting of flour before folding them in to keep them from sinking to the bottom.
- Let the batter rest for five minutes before scooping and you will get a taller, more domed muffin.