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Fudgy Double Chocolate Zucchini Muffins

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These incredibly moist, fudgy double chocolate zucchini muffins are the perfect way to use up summer zucchini. Made with simple ingredients, they are rich, decadent, and surprisingly healthy-ish, making them a perfect breakfast or dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-process preferred)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • ¼ cup (60ml) milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) shredded zucchini (from 1 medium zucchini)
  • 1 cup (175g) semi-sweet chocolate chips (divided)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Wash the zucchini and trim off the ends. Using a box grater, shred the zucchini. Place the shredded zucchini in a clean kitchen towel or a few layers of paper towels and squeeze out as much liquid as possible.
  3. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until no lumps remain.
  4. In a separate medium bowl, whisk the eggs until light and frothy. Add the vegetable oil, milk, and vanilla extract, and whisk until well combined and smooth.
  5. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold them together gently until only a few streaks of flour remain. Do not overmix.
  6. Add the squeezed, shredded zucchini and ¾ cup of the chocolate chips to the batter. Fold gently until just combined. The batter will be very thick and dark.
  7. Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Sprinkle the remaining ¼ cup of chocolate chips on top of each muffin.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter). The tops should spring back when lightly touched.
  9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Squeezing the water out of the zucchini is crucial for a fudgy, not soggy, muffin. Do not overmix the batter. For best results, use room temperature eggs and milk. The toothpick test should show moist crumbs, not a clean toothpick, to avoid overbaking.

Nutrition

Keywords: chocolate zucchini muffins, double chocolate muffins, healthy muffins, easy muffin recipe, zucchini recipes, fudgy muffins

Find it online: https://gleamgulp.com/fudgy-double-chocolate-zucchini-muffins-best-easy-recipe/