Air Fryer Double Chocolate Zucchini Muffins

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Air Fryer Double Chocolate Zucchini Muffins

These Air Fryer Double Chocolate Zucchini Muffins are rich, fudgy, and loaded with chocolate while staying perfectly moist thanks to shredded zucchini. Quick to whip up and baked right in the air fryer, they make the ultimate sweet snack or dessert.

Prep Time15

Cook Time12

Course: Baking, Dessert

Servings:

Calories: 267kcal

Author: Chrysa

Ingredients

2 cups all-purpose flour aerated
½ cup cocoa powder
¼ cup granulated sugar
⅓ cup dark brown sugar
2 teaspoon baking powder
1 pc large egg
5 tablespoon salted butter melted
2 teaspoon vanilla
1 cup whole milk
1 cup semi-sweet chocolate chips divided
1 finely shredded zucchini

Instructions

In a mixing bowl, combine all the fry ingredients and mix. Set aside.
Mix the milk, egg, melted butter, and vanilla in another mixing bowl.
Slowly add the dry mixture to the liquid and mix until fully incorporated.
Peel and shred the zucchini using a fine cheese grater. Add shredded zucchini to the batter and fold it in.
Pre-heat the air fryer at 350°F and put in ¾ cup of chocolate chips.
Spray jumbo muffin liners. Fill the liners with the mixture about ¾ full
Top batter with 4-5 chocolate chips and place in the air fryer basket. Cook at 350°f for 12 minutes or until fully cooked. Use a toothpick to stick in the middle of a muffin. If you have batter on it when you pull it out, continue to cook and test every minute until fully cooked.
Remove and let cool before removing from muffin liners. Enjoy and store on the counter for 5 days, or the refrigerator for up to 1 week.

Notes

Aerate your flour by spooning it into the cup and leveling as this helps prevent dense muffins.

Don’t overmix the batter; stir just until combined for tender results!

Use the fine side of a cheese grater for the zucchini so it blends smoothly into the batter.

Muffins are stored well at room temperature for up to 5 days, or in the fridge for a week.

Nutrition