Decadent Veggie-Loaded Chocolate Muffins You’ll Crave
These Veggie-Loaded Chocolate Muffins combine rich chocolate with nutritious veggies for a guilt-free treat everyone will adore.
Equipment
- mixing bowls
- Muffin tin
- whisk
- spatula
Ingredients
For the Muffins
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup unsweetened cocoa powder
- 1 cup grated zucchini
- 1 cup grated carrots
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
- In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract.
- Pour the wet mixture into the bowl with the dry ingredients. Gently mix until just combined.
- Fold in the grated zucchini, carrots, and dark chocolate chips into your batter.
- Line a muffin tin with paper liners and scoop the batter into each liner, filling them two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Cool the muffins in the tin for 5 minutes before transferring them to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to 3 days. They freeze well for up to 3 months.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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