Print

Fudgy Double Chocolate Zucchini Muffins

chocolate zucchini muffins - featured image
Print Recipe

These fudgy double chocolate zucchini muffins are incredibly moist, deeply chocolatey, and packed with a hidden vegetable. They’re quick to make, use simple ingredients, and are perfect for sneaking veggies into your family’s diet.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (canola or melted coconut oil work)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
  • 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Grate the zucchini using the large holes of a box grater or a food processor with a grating disc. Do not squeeze out the moisture. Set aside.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using) until evenly combined.
  4. In another large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and slightly thickened, about 1 minute.
  5. Add the grated zucchini to the wet ingredients and fold in with a rubber spatula until evenly distributed.
  6. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  7. Fold in the chocolate chips, reserving about ¼ cup for topping.
  8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  9. Sprinkle the reserved chocolate chips on top of each muffin, pressing them in gently.
  10. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 18 minutes.
  11. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not squeeze the moisture out of the zucchini; it’s key to the fudgy texture. For best results, bring eggs to room temperature. Let the batter rest for 10 minutes before baking for taller muffins. Muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutrition

Keywords: chocolate zucchini muffins, double chocolate muffins, fudgy muffins, easy muffin recipe, vegetable muffins, breakfast muffins, snack muffins

Find it online: https://perkypan.com/fudgy-double-chocolate-zucchini-muffins-best-easy-recipe/