Chocolate Zucchini Strawberry Muffins (Printable Version)

Moist chocolate muffins with fresh strawberries and grated zucchini for a healthier, irresistible treat.

# Ingredient List:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1/2 cup vegetable oil or melted coconut oil
08 - 2/3 cup granulated sugar
09 - 1/3 cup brown sugar, packed
10 - 2 teaspoons vanilla extract

→ Add-ins

11 - 1 cup grated zucchini, well-drained
12 - 1 cup fresh strawberries, chopped
13 - 1/2 cup semi-sweet or dark chocolate chips

# How to Make:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease each cup thoroughly.
02 - In a large mixing 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 smooth and well blended.
04 - Fold the grated, well-drained zucchini into the wet mixture until evenly distributed.
05 - Add the dry ingredients to the wet mixture and stir gently with a spatula until just combined. Avoid overmixing to keep the muffins tender.
06 - Gently fold the chopped strawberries and chocolate chips into the batter.
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 to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The zucchini vanishes completely into the crumb, leaving nothing but incredible moisture and a tender texture that lasts for days.
  • Strawberries and double chocolate together taste like a garden party collided with a candy shop, and no one will believe these are packed with vegetables.
02 -
  • Overmixing the batter once the flour joins the wet ingredients will toughen the muffins, so stop stirring the moment everything looks combined.
  • Draining the zucchini matters more than you think, because excess water will make the muffins gummy instead of tender and beautifully domed.
03 -
  • Sprinkle a few extra chocolate chips on top of each muffin before baking for that bakery-style look that makes everyone grab one immediately.
  • Let the muffins cool completely before storing them so condensation does not make them wet, and a paper towel in the container absorbs any leftover moisture.

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