Chocolate Zucchini Strawberry Muffins (Print Version)

Tender chocolate muffins packed with fresh strawberries and grated zucchini for a moist, wholesome indulgence.

# What You Need:

→ 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 packed brown sugar
10 - 2 teaspoons vanilla extract

→ Add-ins

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

# Directions:

01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or coat generously with nonstick spray.
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 ingredient mixture until evenly distributed.
05 - Pour the dry ingredients into the wet mixture and stir gently with a spatula until just combined. Do not overmix.
06 - Gently fold the chopped strawberries and chocolate chips into the batter.
07 - Divide the batter evenly among the prepared muffin cups, filling each approximately 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 attached.
09 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The zucchini melts right into the batter so picky eaters will never suspect a vegetable is hiding inside.
  • Double chocolate plus juicy strawberries creates this incredible texture that tastes like a bakery treat but feels lighter.
  • One bowl moment and zero fancy techniques mean you can pull these together on a random Tuesday without thinking twice.
02 -
  • Squeeze your grated zucchini in a clean kitchen towel until barely any liquid comes out or your muffins will be gummy in the center.
  • Chop strawberries fairly small because large chunks sink to the bottom and make the muffins fall apart when you peel the liner off.
03 -
  • Toss your strawberry pieces and chocolate chips in a spoonful of flour before folding them in and they will stay suspended in the batter instead of sinking.
  • Let the wet batter sit for five minutes before filling the tins because the zucchini hydrates the flour slightly and produces a more tender muffin.

Go Back