Description
These Double Chocolate Zucchini Muffins are incredibly moist, rich, and fudgy, with a hidden veggie boost. Perfect for breakfast, snack, or dessert, they’re loaded with chocolate chips and cocoa powder, making every bite a chocolate lover’s dream.
Ingredients
Scale
- 1½ cups (190g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 2 large eggs, at room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1½ cups (about 200g) grated zucchini, gently squeezed to remove excess moisture
- 1 cup (175g) semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using).
- In a separate medium bowl, whisk eggs and sugar until light and slightly thickened, about 1 minute. Add oil and vanilla; whisk until combined.
- Fold the grated zucchini into the wet mixture until evenly distributed.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined — do not overmix. Fold in chocolate chips.
- Divide batter evenly among the muffin cups, filling each about ¾ full. Optionally, sprinkle a few extra chocolate chips on top.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For best texture, do not skip squeezing the grated zucchini — excess water can make muffins soggy.
- Use a box grater or food processor with grating disc for fine shreds.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They also freeze well for up to 3 months.
- To make dairy-free, use dairy-free chocolate chips and a neutral oil.
- For extra fudgy muffins, slightly underbake by 1–2 minutes.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18
- Sodium: 200
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 30