Moist Double Chocolate Zucchini Muffins Easy Recipe with Dark Chocolate Chips
These moist double chocolate zucchini muffins combine rich cocoa and dark chocolate chips with shredded zucchini for a fudgy, tender treat that’s perfect for breakfast, snacks, or dessert.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 40-45 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- ⅓ cup (80ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (150g) grated zucchini, squeezed dry
- ½ cup (90g) dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
- Grate about 1 ½ cups (150g) of zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, whisk together 1 ½ cups (190g) all-purpose flour, ½ cup (50g) unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until evenly combined.
- In a separate bowl, whisk ¾ cup (150g) granulated sugar and ⅓ cup (80ml) vegetable oil until smooth. Add 2 large eggs, one at a time, beating well after each. Stir in 1 teaspoon vanilla extract.
- Fold the squeezed zucchini into the wet mixture, distributing it evenly.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing.
- Fold in ½ cup (90g) dark chocolate chips gently into the batter.
- Spoon batter evenly into the prepared muffin tin, filling each about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Squeeze zucchini well to avoid soggy muffins. Fold chocolate chips gently to prevent overmixing. Baking at 350°F ensures good rise without burning edges. Muffins can be stored at room temperature for 3 days or frozen for 2-3 months. For gluten-free, use almond flour or a gluten-free blend. For vegan, use flax eggs and dairy-free chocolate chips.
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 16
- Sodium: 150
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 26
- Fiber: 3
- Protein: 3
Keywords: double chocolate zucchini muffins, chocolate muffins, zucchini muffins, dark chocolate chips, moist muffins, healthy chocolate muffins, easy muffin recipe