Print

Moist Double Chocolate Chip Zucchini Muffins

moist double chocolate chip zucchini muffins - featured image
Print Recipe

These moist and tender double chocolate chip zucchini muffins sneak in healthy veggies while delivering rich cocoa flavor and gooey chocolate chips. Perfect for breakfast, snacks, or dessert with a balance of indulgence and nutrition.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or almond flour for gluten-free)
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed to remove excess water
  • 1 cup (175g) 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 well.
  2. Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or cheesecloth.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a separate large bowl, beat the eggs and sugar until combined but not fluffy. Stir in the oil and vanilla extract until smooth.
  5. Gently fold the dry ingredients into the wet mixture until just combined without overmixing.
  6. Fold in the grated zucchini and chocolate chips carefully to distribute evenly.
  7. Divide the batter evenly among muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top.
  8. Bake for 22–26 minutes or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Start checking at 20 minutes.
  9. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to prevent sogginess.

Notes

Use firm, fresh zucchini and squeeze out excess moisture to avoid soggy muffins. Toss chocolate chips with a teaspoon of flour before folding in to prevent sinking. For vegan version, substitute eggs with flax eggs and use dairy-free chocolate chips. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months. Reheat briefly before serving.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, healthy muffins, double chocolate, hidden veggies, easy muffins, gluten-free option, vegan option

Find it online: https://bitematrix.com/moist-double-chocolate-chip-zucchini-muffins-easy-healthy-recipe-with-hidden-veggies/