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Zucchini has gained a well-deserved reputation in the baking world for its ability to add moisture and nutrition to a variety of baked goods. Traditionally associated with savory dishes, this versatile vegetable has found its way into sweet treats, enhancing their texture and flavor profile. One standout recipe that showcases zucchini's potential is the Zesty Chocolate Zucchini Muffins. These muffins offer a delightful combination of rich chocolate flavor and the subtle, earthy taste of zucchini, making them an unexpected yet delicious treat that is sure to please everyone—from chocoholics to health-conscious bakers.

Chocolate Zucchini Muffins

Discover the deliciously surprising Zesty Chocolate Zucchini Muffins, where rich chocolate flavor meets the subtle earthiness of zucchini for a delightful treat. These moist muffins not only satisfy your sweet tooth but also sneak in healthy nutrients. Perfect for breakfast or a snack, they are versatile enough for any dietary preference. With simple preparation tips and storage instructions, enjoy this guilt-free indulgence that everyone will love.
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips

Optional: 1/4 cup chopped nuts or walnuts for added crunch

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

    Prepare the Zucchini: Grate the zucchini using a box grater and place it on a clean kitchen towel. Squeeze out excess moisture to avoid overly wet muffins. Set aside.

      Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until well combined.

        Mix Sugars and Wet Ingredients: In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, being careful not to overmix. Gently fold in the grated zucchini and semi-sweet chocolate chips (and nuts, if using) until just combined.

            Fill Muffin Tin: Using a scoop or spoon, fill each muffin cup about 3/4 full with batter.

              Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

                Cool Down: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy the warm muffins alone or with a smear of butter, if desired. These muffins can be stored in an airtight container for up to a week at room temperature or frozen for later enjoyment.

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes about 12 muffins