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Chocolate-Zucchini Bran Muffins Recipe

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3.8 from 8 reviews

These Chocolate-Zucchini Bran Muffins are a moist and flavorful treat, combining the hearty texture of wheat bran with the rich taste of cocoa and chocolate chips. Enhanced with fresh zucchini for added moisture and nutrition, these muffins are perfect for a wholesome breakfast or a satisfying snack.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup wheat bran
  • 1/3 cup unsweetened cocoa powder (not Dutch process)
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 2 large eggs
  • 1 cup buttermilk (low-fat or full-fat)
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 1 teaspoon pure vanilla extract

Additional Ingredients

  • 8 oz zucchini (about 1 medium), coarsely grated
  • 1/2 cup semisweet chocolate chips, divided
  • Nonstick cooking spray (for greasing)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin pan by coating it with nonstick cooking spray or lining it with cupcake liners to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, wheat bran, unsweetened cocoa powder, baking soda, and kosher salt until evenly combined.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, buttermilk, sugar, canola oil, and pure vanilla extract until smooth and fully incorporated.
  4. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients. Gradually pour the wet ingredient mixture into the dry ingredients, whisking gently until just combined. Avoid overmixing to keep the muffins tender.
  5. Add Zucchini and Chocolate Chips: Fold the coarsely grated zucchini and half (1/4 cup) of the semisweet chocolate chips into the batter carefully, ensuring an even distribution without overmixing.
  6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 1/3 full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter in each cup for extra chocolate flavor and an attractive finish.
  7. Bake the Muffins: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean (a few moist crumbs are fine).
  8. Cool the Muffins: Allow the muffins to cool in the pan for 10 minutes. Then, use a small offset spatula to carefully loosen each muffin and transfer them to a wire rack to cool completely before serving.

Notes

  • Grate the zucchini coarsely and gently squeeze out excess moisture if desired to prevent soggy muffins.
  • Use unsweetened cocoa powder, not Dutch process, to ensure proper rising and flavor.
  • Substitute canola oil with a neutral oil like vegetable or sunflower oil if preferred.
  • For a dairy-free option, replace buttermilk with a mixture of plant-based milk and lemon juice (allow to curdle) or use a dairy-free buttermilk alternative.
  • These muffins freeze well; store in an airtight container and thaw at room temperature or warm gently before serving.

Find it online: https://lauracooks.com/chocolate-zucchini-bran-muffins-recipe/