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These Chocolate Zucchini Muffins are the best, rich chocolate muffins packed with shredded summer zucchini. They are moist and rich, and it’s a clever way to sneak in vegetables without sacrificing the addition of any weird flavors into the muffins.
If you like this recipe, you might also enjoy our recipes for cinnamon toast crunch zucchini bread and double chocolate espresso muffins.
So you’re a chocolate lover. And it’s summertime. And you love to have muffins for breakfast. I’ve got news for you. These are your muffins! These are the best chocolate muffins with a little bit of summer’s best zucchini baked inside of them. They’re going to be your new favorite muffins!
Ingredients Needed:
- The Basics: All purpose flour, salt, baking soda, ground cinnamon, white sugar, brown sugar, eggs and vanilla extract.
- Oil: I use vegetable or canola oil, but you can use any kind of neutral-flavored oil.
- Cocoa Powder: Make sure you use unsweetened cocoa powder!
- Zucchini: Use medium zucchini.
- Chocolate Chips: We use semi-sweet chocolate chips.
How to make Chocolate Zucchini Muffins:
The complete, printable recipe is in the recipe card at the end of this post. Here’s a brief overview.
- Preheat the oven. Line a muffin tray with paper liners.
- Sift the dry ingredients in one bowl. Combine the wet ingredients in a second bowl.
- Stir the wet ingredients into the dry ingredients. Then stir in the zucchini and the chocolate chips.
- Spoon the batter into the paper liners. Bake for about 20 minutes.
Recipe Tips:
- Use the small holes on your box grater. Fine zucchini blends better into the batter and avoids stringy bits.
- Don’t squeeze the zucchini much. The natural moisture helps keep the muffins soft. Lightly blot with a paper towel if it’s dripping wet, but don’t wring it dry.
- Don’t overmix the batter. Stir just until combined. Overmixing = dense muffins.
- If you don’t wish to use semi sweet chocolate chips, milk chocolate chips or dark chocolate chips would work too.
- If you want the chocolate chips to be visible in the muffins. sprinkle a few on top before baking.
- Use paper liners for the muffins, or just spray the muffin cups and don’t use any liners at all.
What’s the Best Way to Store Muffins:
Store at room temperature for up to three days in an airtight container lined with a paper towel (top and bottom). This keeps them from getting soggy. If you store them in the refrigerator, they’ll be good for up to one week.
Freeze muffins individually wrapped in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
Favorite Muffin Recipes:
Chocolate Zucchini Muffins
Ingredients
- 2½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teapoon ground cinnamon
- 1½ cups granulated white sugar
- ½ cup light brown sugar
- 1 cup vegetable or canola oil
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 medium zucchini, finely grated and slightly drained
- 1½ cups semi sweet chocolate chips
Instructions
- Preheat the oven to 350℉. Place liners in muffin tins.
- In a large bowl, sift together the flour, cocoa powder, salt, baking soda and cinnamon. Then whisk to thoroughly combine.
- In a separate bowl, whisk together both sugars, the oil, eggs and vanilla until completely combined.
- Gradually add the wet mixture to the dry ingredients and mix with a spatula until combined. Fold in the zucchini and the chocolate chips. Spoon the batter into the prepared muffin tins, filling the cups about ¾ of the way full. Bake 20 to 25 minutes or until the center is firm, rotating the muffin tins halfway through the baking time.
This recipe comes from RecipeBoy.com
