Chocolate Veggie Muffins Recipe

Learn how to make the best homemade chocolate veggie muffins that secretly pack in nutritious vegetables! This easy baking recipe uses grated zucchini and carrots for incredible moisture while rich cocoa delivers that indulgent chocolate flavor everyone craves. Perfect for picky eaters and health-conscious chocolate lovers alike!

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

22 mins

Serves:

12 muffins

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g all-purpose flour</li> <li class="ingredients-single-item">60g unsweetened cocoa powder</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">100g light brown sugar</li> <li class="ingredients-single-item">120ml vegetable oil</li> <li class="ingredients-single-item">2 large eggs, at room temperature</li> <li class="ingredients-single-item">120ml buttermilk (or 120ml milk mixed with 1 tsp lemon juice)</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">150g grated zucchini, excess moisture squeezed out</li> <li class="ingredients-single-item">100g grated carrots</li> <li class="ingredients-single-item">100g dark chocolate chips, plus extra for topping</li> </ul>

Nutrition Facts (per serving)

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Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">Paper muffin liners</li> <li class="equipment-single-item">Box grater</li> <li class="equipment-single-item">Kitchen towel or cheesecloth (for squeezing zucchini)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners. Take a moment to position your oven rack in the center position for even baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Grate your zucchini using the medium holes of a box grater. This size creates small enough pieces to hide in the muffins while still providing moisture. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture – this is crucial as too much moisture will make your muffins soggy. Grate the carrots similarly and set both vegetables aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. The cocoa powder tends to form clumps, so use a whisk to break these up for a smoother batter. This dry mixture creates the structure for your muffins while the leavening agents ensure a good rise. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate bowl, whisk together both sugars and vegetable oil until well combined. The oil, rather than butter, contributes to the exceptional moistness of these muffins and extends their shelf life. Add the eggs one at a time, whisking thoroughly after each addition until the mixture is slightly lighter in color. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Stir in the buttermilk and vanilla extract to your wet ingredients. The acidity in buttermilk reacts with the baking soda to create a tender crumb and help the muffins rise beautifully. If you don't have buttermilk, let your milk and lemon juice mixture sit for 5 minutes before using. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just barely combined – you should still see a few streaks of flour. Overmixing develops gluten which creates tough muffins, so restrain yourself from stirring too much! </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Add the grated zucchini, carrots, and chocolate chips to the batter. Fold them in with just a few strokes until evenly distributed. The vegetables will release moisture during baking, creating an incredibly tender texture, while the chocolate chips will melt into pockets of rich sweetness throughout the muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle a few extra chocolate chips on top of each muffin for a more appealing appearance and extra chocolate flavor. These will create attractive morsels of chocolate on the finished muffins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake for 20-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The muffins should spring back lightly when touched. Avoid overbaking as these muffins can dry out quickly due to the cocoa powder. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the muffins to cool in the tin for 5 minutes – this brief rest allows them to set up properly. Then transfer to a wire rack to cool completely. The muffins will continue to cook slightly from residual heat while in the pan, so this cooling step is essential for perfect texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Store your cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. If freezing, wrap each muffin individually in plastic wrap before placing in a freezer bag – they'll defrost beautifully for a quick breakfast or snack! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Veggie Muffins Recipe?

These muffins contain flour, cocoa powder, baking powder, baking soda, salt, sugar, vegetable oil, eggs, buttermilk, vanilla, grated zucchini, grated carrots and dark chocolate chips. The vegetables provide moisture while the cocoa delivers rich chocolate flavour.

How to cook Chocolate Veggie Muffins Recipe at home?

Learn how to cook Chocolate Veggie Muffins Recipe by mixing dry ingredients (flour, cocoa, raising agents) separately from wet ingredients (oil, eggs, buttermilk), then combining them gently. Fold in grated vegetables and chocolate chips, divide into muffin tins, and bake at 180°C (350°F) for 20-22 minutes until a toothpick comes out with a few crumbs.

Can I substitute the vegetables in these chocolate muffins?

Yes! While zucchini and carrots provide excellent moisture, you can substitute with grated beetroot, sweet potato, or pumpkin. Courgette can be replaced entirely with carrots if preferred. Just ensure you squeeze out excess moisture from wet vegetables to prevent soggy muffins.

How do I ensure my chocolate muffins stay moist without becoming soggy?

The key is properly draining the grated vegetables - squeeze zucchini thoroughly in a clean tea towel. Don't overmix the batter (which develops gluten), use oil instead of butter for moisture, and avoid overbaking. Cool in the tin for 5 minutes before moving to a wire rack.

Are these chocolate muffins suitable for freezing?

Absolutely! These veggie-packed chocolate muffins freeze brilliantly for up to 3 months. Cool completely, then wrap individually in cling film before placing in a freezer bag. Defrost at room temperature or microwave for 20-30 seconds for a quick breakfast or lunchbox treat.

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