Irresistibly Moist Veggie-Loaded Chocolate Muffins Recipe
Delight in these Veggie-Loaded Chocolate Muffins that fuse rich chocolate with hidden zucchini, carrots, and sweet potatoes for a nutritious treat.
Equipment
- muffin tin
- Mixing bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Spatula
Ingredients
For the Muffin Batter
- 1 cup all-purpose flour
- 0.5 cup cocoa powder
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 2 large eggs
For the Hidden Veggies
- 0.5 cup finely grated zucchini
- 0.5 cup finely grated carrots
- 0.5 cup mashed sweet potato
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the wet ingredients: vegetable oil, eggs, and vanilla extract. Stir until well blended.
- Pour the wet mixture into the dry ingredients and gently stir until just combined.
- Fold in the finely grated zucchini, grated carrots, and mashed sweet potato until evenly distributed.
- Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use fresh vegetables and avoid overmixing the batter to keep the muffins tender. Store in an airtight container.
Nutrition
Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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