Chocolate Zucchini Strawberry Muffins (Printable)
Moist chocolate muffins bursting with fresh zucchini and sweet strawberries for a wholesome indulgence.
# What You’ll Need:
→ Dry Ingredients
01 - 1 3/4 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 - 3/4 cup granulated sugar
09 - 1/4 cup brown sugar
10 - 1 teaspoon vanilla extract
→ Add-ins
11 - 1 cup finely grated zucchini, excess moisture squeezed out
12 - 3/4 cup chopped fresh strawberries
13 - 1/2 cup semi-sweet chocolate chips (plus extra for topping, optional)
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
05 - Fold in the grated zucchini, chopped strawberries, and chocolate chips until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle additional chocolate chips on top if desired.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The zucchini disappears completely into the batter, leaving nothing but unbelievable moisture behind.
- Strawberries and chocolate are an underrated pairing that makes these feel special without any extra effort.
02 -
- Skipping the zucchini squeezing step will give you dense, wet muffins every single time.
- Tossing the strawberry pieces in a pinch of flour before folding them in prevents them from sinking to the bottom.
03 -
- Use a cookie scoop to fill the muffin cups for even portions and less mess on your hands.
- The batter will look thick and slightly stiff, which is exactly right, so resist the urge to add extra liquid.