Chocolate Zucchini Strawberry Muffins (Printable Version)
Tender chocolate muffins with fresh strawberries and grated zucchini for a moist, healthier sweet treat.
# What You'll Need:
→ Dry Ingredients
01 - 1¾ cups all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - ½ teaspoon baking soda
05 - ½ teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - ½ cup vegetable oil or melted coconut oil
08 - ⅔ cup granulated sugar
09 - ⅓ cup brown sugar
10 - 2 teaspoons vanilla extract
→ Add-ins
11 - 1 cup grated zucchini, well-drained
12 - 1 cup chopped fresh strawberries
13 - ½ cup semi-sweet or dark chocolate chips
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease 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 well-drained grated zucchini into the wet mixture until evenly coated.
05 - Add the dry ingredient mixture to the wet mixture and stir gently until just combined. Avoid overmixing to keep the muffins tender.
06 - Gently fold the chopped strawberries and chocolate chips into the batter until evenly distributed.
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.
# Expert Hints:
01 -
- The zucchini disappears completely into the crumb and no one will ever guess it is there, which makes this the stealthiest little trick for picky eaters.
- Dual sugars and oil keep these muffins soft for days, so you can bake on Sunday and still enjoy something tender by Thursday morning.
02 -
- Draining the zucchini is non-negotiable because I once skipped this step and ended up with muffins that caved in the center like tiny sad craters.
- Tossing the strawberries in a pinch of flour before folding them in prevents them from sinking straight to the bottom during baking.
03 -
- Sprinkle a few extra chocolate chips and a tiny pinch of flaky sea salt on top of each muffin before baking for a bakery style finish that will make people think you bought them.
- Let the batter rest for ten minutes after mixing before scooping because the flour hydrates and the muffins bake up with a taller dome and softer interior.