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Chocolate Vegetable Muffins Recipe

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3.8 from 63 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

Moist and rich chocolate muffins secretly packed with grated zucchini and carrot for a healthier sweet treat that both kids and adults will enjoy. These delicious muffins combine the goodness of vegetables with classic chocolate flavor, making them perfect for breakfast, snacks, or dessert.

Ingredients

Vegetables

  • 1 cup grated zucchini (squeezed dry)
  • 1/2 cup grated carrot

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sugar

Wet Ingredients

  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp vanilla extract

Add-ins

  • 1/2 cup chocolate chips

Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
  2. Mix Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa flavor.
  3. Whisk Wet Ingredients: In a separate large bowl, whisk the eggs with sugar until combined, then add vegetable oil, milk, and vanilla extract, mixing until smooth.
  4. Add Vegetables: Stir in the grated zucchini and carrot into the wet mixture, making sure they are evenly incorporated to distribute moisture and nutrition throughout.
  5. Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients. Mix gently until just combined to avoid overworking the batter, which can make the muffins dense.
  6. Fold in Chocolate Chips: Add the chocolate chips to the batter and fold them in evenly for bursts of melted chocolate in each muffin.
  7. Fill Muffin Tin and Bake: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Be sure to squeeze the excess moisture from the grated zucchini to prevent soggy muffins.
  • You can substitute whole wheat flour for all-purpose flour to add extra nutrients and fiber.
  • For a dairy-free version, replace milk with almond or oat milk.
  • Adding a pinch of cinnamon can enhance the flavor profile.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert / Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://sarasplate.com/chocolate-vegetable-muffins-recipe-2/