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In the world of baking, surprising combinations often yield the most delightful results. One such pairing that has gained popularity in recent years is the marriage of chocolate and zucchini. While it may sound unconventional at first, incorporating zucchini into baked goods, particularly muffins, offers an innovative way to enhance flavor and nutrition. Chocolate zucchini muffins have emerged as a beloved treat, appealing to both the health-conscious and those with a sweet tooth. These muffins are not only moist and rich but also provide a dose of vegetables, making them an enticing option for breakfast, snacks, or even dessert.

Easy Chocolate Zucchini Muffins Wraps

Discover the delightful combination of chocolate and zucchini with these healthy chocolate zucchini muffin wraps. These moist and rich treats are perfect for breakfast, snacks, or dessert, offering a nutritious boost from fresh zucchini. With simple ingredients like flour, cocoa powder, and chocolate chips, you can create a deliciously satisfying experience for kids and adults alike. Enjoy these muffins guilt-free while indulging your sweet tooth!
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Ingredients
  

1 cup finely grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon (optional)

2 large eggs

1/2 cup vegetable oil (or melted coconut oil)

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips (plus extra for topping)

1/4 cup chopped nuts (walnuts or pecans, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

    Prepare the Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture. This helps prevent the muffins from becoming soggy.

      Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon (if using).

        Mix Wet Ingredients: In a separate bowl, beat the eggs, then add in the vegetable oil and vanilla extract. Stir until well combined.

          Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Allow the batter to remain slightly lumpy—overmixing can create dense muffins.

            Fold in Zucchini and Chocolate: Carefully fold the grated zucchini, chocolate chips, and chopped nuts (if using) into the batter until evenly distributed.

              Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle a few extra chocolate chips on top of each muffin for added decadence.

                Bake the Muffins: Place the muffin tin in the preheated oven and bake for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

                  Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

                    Prep Time, Total Time, Servings: 15 min | 35 min | Makes about 12 muffins