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Veggie-Loaded Chocolate Muffins

These rich and chocolatey muffins are packed with nutrient-dense zucchini and spinach, making them a guilt-free treat that the entire family will love!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 205
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk or dairy alternative
Vegetables and Add-ins
  • 1 cup grated zucchini
  • 1/2 cup spinach (finely chopped)
  • 1/2 cup chocolate chips (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In another bowl, mix the sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
  4. Stir in the grated zucchini and chopped spinach.
  5. Combine the wet and dry ingredients and mix until just combined. If using, fold in the chocolate chips.
Baking
  1. Fill muffin cups about 2/3 full with batter.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

These muffins can be served warm with butter, with ice cream, or as a cozy afternoon treat. They are easy to store at room temperature for 2-3 days in an airtight container, up to a week in the fridge, and can be frozen for up to 3 months.