Print

Moist Double Chocolate Zucchini Muffins

moist double chocolate zucchini muffins - featured image
Print Recipe

These moist double chocolate zucchini muffins with mini chips are a perfect balance of indulgence and subtle nutrition, sneaking in veggies without compromising chocolatey goodness. They are tender, rich, and a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ⅓ cup (35 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ⅓ cup (80 ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
  • 1 cup (175 g) mini chocolate chips (semi-sweet or mix of semi-sweet and dark)
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
  2. Grate about 1 ½ cups of zucchini (approximately one medium zucchini). Use a clean kitchen towel or paper towels to squeeze out excess moisture.
  3. In a large bowl, whisk together 1 ¾ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt until well combined.
  4. In a separate bowl, whisk ¾ cup granulated sugar and ⅓ cup vegetable oil until combined. Add 2 large eggs one at a time, whisking after each addition. Mix in 1 teaspoon vanilla extract.
  5. Fold the grated zucchini into the wet mixture gently to distribute evenly.
  6. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing.
  7. Fold in 1 cup mini chocolate chips, reserving a few to sprinkle on top.
  8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle reserved mini chips on top.
  9. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from grated zucchini to avoid soggy muffins. Fold wet and dry ingredients gently to prevent tough muffins. Use mini chocolate chips for even distribution and melty pockets. Tent muffins with foil if browning too quickly. Muffins store well at room temperature for 3 days or frozen individually for longer storage.

Nutrition

Keywords: double chocolate, zucchini muffins, mini chocolate chips, moist muffins, healthy chocolate muffins, easy muffin recipe, chocolate zucchini, quick dessert

Find it online: https://bitematrix.com/moist-double-chocolate-zucchini-muffins-recipe-easy-homemade-mini-chip-treats/