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Sweet Chocolate Zucchini Muffins

Join me on a heartfelt baking adventure as we create Decadent Sweet Chocolate Zucchini Muffins, a delightful treat that combines nostalgia with a healthy twist. These muffins, made with finely grated zucchini, are moist and rich, thanks to the cocoa powder and chocolate chips. Perfect for breakfast, snacks, or dessert, they transform a humble vegetable into a scrumptious indulgence. Gather your ingredients and enjoy the magic of baking as your kitchen fills with the irresistible aroma of chocolate!
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Ingredients
  

1 cup finely grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil (or melted coconut oil)

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup semi-sweet chocolate chips (plus more for topping, if desired)

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the Oven:

    Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with non-stick spray.

      Prepare the Zucchini:

        Grate the zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or cheesecloth. Set aside.

          Mix Dry Ingredients:

            In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set this dry mixture aside.

              Combine Wet Ingredients:

                In a large mixing bowl, combine both the granulated sugar and brown sugar with the vegetable oil. Whisk in the eggs and vanilla extract until the mixture is smooth and creamy.

                  Incorporate Zucchini:

                    Fold the grated zucchini into the wet mixture until evenly distributed.

                      Combine Wet and Dry Ingredients:

                        Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix; a few lumps are fine.

                          Add Chocolate Chips:

                            Gently fold in the semi-sweet chocolate chips and, if using, the chopped walnuts or pecans.

                              Fill Muffin Tin:

                                Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full. Top with extra chocolate chips if desired.

                                  Bake:

                                    Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

                                      Cool:

                                        Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                                          Enjoy:

                                            Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for longer freshness.

                                              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins