These chocolate zucchini muffins are fluffy, fudgy, rich, and perfectly moist with just the right amount of sweetness. They are sure to satisfy your chocolate craving.
Preheat oven to 350 degrees Fahrenheit. Grease, line, or use a silicone muffin pan.
In a large bowl, stir together the dry ingredients.
In a medium bowl, whisk together the wet ingredients.
Combine the dry and wet ingredients. Be careful not to over mix! Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
Stir in grated zucchini and chocolate chips, if using.
Divide batter evenly into 10 muffin cups and bake for 20-22 minutes, or until the inserted toothpick in the center of the muffin comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
Line an airtight container with paper towel. Add the muffins, place another paper towel on top, close the lid, and keep on the counter for up to 2 days. You can also refrigerate for up to 4 days. Enjoy at room temperature or microwave briefly.
Dairy-free? Any non-dairy milk (e.g. unsweetened almond milk) will work.
Egg-free? In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency. You should also try these eggless banana muffins ;).