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Double Chocolate Zucchini Muffins Recipe

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4.2 from 44 reviews

  • Author: Emma
  • Total Time: 35-40 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Double Chocolate Zucchini Muffins are rich, moist, and bursting with chocolate flavor, combining unsweetened cocoa powder, melty chocolate chips, and freshly grated zucchini for an indulgent yet tender treat. Perfect for breakfast, snacks, or dessert, they offer a delicious way to sneak in extra veggies without sacrificing taste.

Ingredients

Main Ingredients

  • 1 cup grated zucchini
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make removal easier.
  2. Grate and Drain Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy muffins.
  3. Mix Wet Ingredients: In a large bowl, combine the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk together until smooth and fully incorporated.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt to evenly distribute all leavening agents and cocoa.
  5. Mix Wet and Dry: Gradually add the dry ingredients to the wet zucchini mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
  6. Add Chocolate Chips: Fold the chocolate chips evenly into the batter with a spatula to ensure every bite has melty chocolate pockets.
  7. Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about two-thirds full for proper rising.
  8. Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not melted chocolate).
  9. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. Serve: Enjoy the muffins warm for soft, melty chocolate chips or at room temperature as a convenient snack.

Notes

  • Squeeze excess moisture from zucchini to prevent soggy or dense muffins.
  • Do not overmix batter to keep the muffins tender and moist.
  • The zucchini taste is mild and blends well with the rich chocolate flavors.
  • You can substitute all-purpose flour with gluten-free 1:1 baking blend for a gluten-free version.
  • For a vegan option, replace eggs with flax eggs and use dairy-free chocolate chips.
  • Add 1/2 cup chopped nuts for extra texture or 1 teaspoon cinnamon for a spiced variation.
  • Muffins can be stored at room temperature for up to 3 days or refrigerated for 5 days.
  • Freeze muffins for up to 3 months by wrapping individually and storing in a freezer-safe container.
  • Reheat frozen muffins in the microwave or warm in a 325°F oven to restore softness.
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cookinginspirations.com/double-chocolate-zucchini-muffins-recipe/