Chocolate Zucchini Strawberry Muffins (Printable)

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

# What You’ll 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
12 - 1 cup chopped fresh strawberries
13 - 1/2 cup semi-sweet or dark chocolate chips

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease each cup thoroughly.
02 - In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate large bowl, beat the eggs, 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 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 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.

# Expert Tips:

01 -
  • The zucchini disappears completely into the batter, leaving behind nothing but outrageous moisture that nobody will ever question.
  • Strawberries and chocolate are an underrated pairing that tastes like a garden version of a candy bar.
02 -
  • If you do not drain the zucchini thoroughly your muffins will be gummy in the center and no amount of extra baking time will fully fix it.
  • Tossing the strawberries in a pinch of flour before folding them in keeps them from sinking to the bottom of every muffin.
03 -
  • Sprinkle a few extra chocolate chips on top of each muffin before baking for a bakery-style look that makes people think you bought them.
  • Let the muffins cool completely before storing or the steam will create condensation that softens the tops too much.

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