Double Chocolate Zucchini Muffins Recipe
These Double Chocolate Zucchini Muffins are moist, rich, and full of chocolatey goodness with the added bonus of shredded zucchini for moisture and a subtle vegetable boost. Perfectly sweetened and studded with semi-sweet chocolate chips, these muffins make an excellent breakfast treat or afternoon snack.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 10 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 large zucchini or 2 small (about 2 cups grated zucchini with the liquid squeezed out)
- 1 egg
- ¾ cup granulated sugar
- ½ cup neutral vegetable oil
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Mix-ins
- ½ cup semi sweet chocolate chips + more for topping
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line 10 muffin tin cups with paper liners to prevent sticking and make cleanup easier.
- Prepare Zucchini: Grate the zucchini using a cheese grater. Then, wrap the grated zucchini in a clean tea towel and squeeze out as much moisture as possible to avoid soggy muffins.
- Mix Wet Ingredients: In a large mixing bowl, combine the squeezed grated zucchini with the egg, sugar, vegetable oil, and vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed.
- Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet zucchini mixture with a rubber spatula. The batter will be thicker than typical muffin batter due to the cocoa and zucchini.
- Add Chocolate Chips: Stir in the semi-sweet chocolate chips evenly into the batter to distribute the chocolate throughout.
- Fill Muffin Cups: Spoon about ¼ cup of batter into each of the 10 lined muffin cups. Sprinkle additional chocolate chips on top for extra chocolate flavor and appealing look.
- Bake the Muffins: Place the muffin tin in the oven and bake at 350°F for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool completely in the tin before serving or storing.
Notes
- Ensure you squeeze out excess moisture from zucchini thoroughly to avoid soggy muffins.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- For gluten-free option, replace all-purpose flour with a gluten-free flour blend.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
