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Moist Double Chocolate Zucchini Muffins with Dark Chocolate Chips

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These moist and rich double chocolate zucchini muffins combine the natural moisture of zucchini with dark chocolate chips for a delicious and slightly wholesome treat perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150 g) granulated sugar (can substitute coconut sugar)
  • ⅓ cup (80 ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
  • ¾ cup (135 g) dark chocolate chips (at least 60% cacao)
  • Optional: 1 teaspoon espresso powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Grate 1 ½ cups of zucchini using a fine grater. Squeeze it gently in a clean towel to remove excess moisture.
  3. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add sugar and whisk to combine.
  4. In a medium bowl, whisk together the eggs, vegetable oil, and vanilla extract. Stir in espresso powder if using.
  5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  6. Fold in the grated zucchini and dark chocolate chips until evenly distributed.
  7. Spoon the batter into the prepared muffin cups, filling each about ¾ full.
  8. Bake for 20-25 minutes, checking at 20 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy muffins. Do not overmix batter to keep muffins tender. Use dark chocolate chips with at least 60% cacao for best flavor. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months. For vegan or gluten-free options, see recipe variations.

Nutrition

Keywords: double chocolate, zucchini muffins, chocolate chips, quick bread, moist muffins, healthy baking, easy muffins, homemade

Find it online: https://milaspoon.com/moist-double-chocolate-zucchini-muffins-recipe-easy-homemade-dark-chocolate-chips/