Description

Moist, rich chocolate zucchini muffins topped with a crunchy cinnamon streusel. These easy weekend baking favorites are forgiving, delicious, and perfect for meal prep.

Ingredients

Scale

2 cups (250g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 cup (200g) granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1½ cups (200g) finely grated zucchini, squeezed dry
½ cup (120ml) vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup (60g) flour (for streusel)
½ cup (100g) brown sugar (for streusel)
1 teaspoon ground cinnamon (for streusel)
¼ cup (57g) cold butter, cubed (for streusel)
½ cup (85g) semi-sweet chocolate chips (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Grate the zucchini finely and squeeze out excess moisture using a cheesecloth or kitchen towel. Set aside.
In a small bowl, combine ½ cup flour, ½ cup brown sugar, and 1 teaspoon cinnamon. Cut in the cold cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
In a large bowl, whisk together 2 cups flour, cocoa powder, granulated sugar, baking soda, and salt.
In a medium bowl, whisk together vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Gently fold together until just moistened. Do not overmix.
Fold in the squeezed zucchini and optional chocolate chips until just combined.
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Sprinkle the cinnamon streusel topping generously over each muffin.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze the zucchini thoroughly to prevent soggy muffins. Do not overmix the batter to ensure tender muffins. Use cold butter for the streusel to maintain texture. Muffins can be stored at room temperature for 3 days, in the fridge for 5 days, or frozen for 3 months.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 24
Sodium: 180
Fat: 12
Saturated Fat: 3
Carbohydrates: 42
Fiber: 2
Protein: 4

Keywords: chocolate zucchini muffins, cinnamon streusel, weekend baking, moist muffins, easy baking, gluten-free option, vegan option