Chocolate Zucchini Strawberry Muffins (Printable version)
Rich chocolate muffins with fresh strawberries and zucchini for a moist, healthier indulgence.
# What you need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil or melted coconut oil
08 - 2/3 cup granulated sugar
09 - 1/3 cup brown sugar, packed
10 - 2 teaspoons vanilla extract
→ Add-ins
11 - 1 cup grated zucchini, well-drained
12 - 1 cup chopped fresh strawberries
13 - 1/2 cup semi-sweet or dark chocolate chips
# How To:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease each cup thoroughly.
02 - In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate large bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well blended.
04 - Fold the grated, well-drained zucchini into the wet mixture until evenly distributed.
05 - Add the dry ingredient mixture to the wet mixture and stir gently until just combined. Be careful not to overmix.
06 - Gently fold the chopped fresh strawberries and chocolate chips into the batter.
07 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
08 - 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.
09 - Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The zucchini disappears completely into the batter, leaving nothing but incredible moisture behind.
- Double chocolate paired with fresh berries tastes indulgent but clocks in at just 210 calories per muffin.
02 -
- If you do not drain the zucchini well, the muffins will be gummy in the center and you will wonder what went wrong.
- Resist the urge to keep stirring once the flour is added because overmixing creates tough, tunnel-filled muffins.
03 -
- Let the batter rest for 10 minutes before filling the tins because it hydrates the flour and produces a taller, more tender muffin.
- Sprinkle a pinch of flaky sea salt on top of each muffin before baking to make the chocolate flavor explode.