Go Back
- 1 medium zucchini, finely grated - 1 cup all-purpose flour - 1/3 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed tightly - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon pure vanilla extract - 1 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts (optional) You can add walnuts for a nice crunch. They enhance the flavor and texture. If you're not a fan of nuts, feel free to skip them. These muffins are rich in flavor and moisture. The zucchini adds fiber and nutrients without altering the taste. Each muffin is a balanced treat with a good mix of carbs, fats, and protein. Here are some highlights: - Low in calories compared to traditional muffins. - Good source of fiber from zucchini. - Contains healthy fats from vegetable oil. - Packed with antioxidants from cocoa and chocolate. These ingredients work together to create a rich and moist muffin that everyone will love! {{ingredient_image_2}} Start by gathering all your ingredients. You need: - 1 medium zucchini, finely grated - 1 cup all-purpose flour - 1/3 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed tightly - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon pure vanilla extract - 1 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts (optional) Preheat your oven to 350°F (175°C). This step is key for perfect muffins. Prepare a muffin tin with paper liners or grease it lightly. This will help the muffins come out easily. In a medium bowl, combine your dry ingredients. Sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Whisk them well until they mix completely, then set aside. In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil. Beat them until smooth. Then, add the eggs one at a time, mixing well after each. Pour in the vanilla extract and mix until it blends in. Next, take your grated zucchini. Use a clean kitchen towel to wring out excess moisture. Add the zucchini to the wet mixture. Fold it in gently so it spreads evenly. Slowly add the dry mix to the wet mix. Stir gently with a spatula or wooden spoon. Do not overmix. This keeps the muffins light and fluffy. Finally, fold in the chocolate chips and walnuts, if you choose to use them. Make sure they are well-distributed in the batter. Using a spoon or cookie scoop, fill each muffin cup about three-quarters full. This leaves room for the muffins to rise. Place the muffin tin in the preheated oven. Bake for 18-20 minutes. To check if they are ready, insert a toothpick into the center of a muffin. It should come out clean or have a few moist crumbs. Let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. The tempting aroma will fill your kitchen! To keep your muffins light, squeeze the grated zucchini. Use a clean towel to wring out excess moisture. This step is key. Too much water can make your muffins soggy. Also, don’t skip the baking powder and baking soda. They help the muffins rise and stay fluffy. Mixing is vital for great muffins. Start by combining dry ingredients first. Whisk them well to avoid lumps. When you add wet ingredients, stir gently. Overmixing can lead to tough muffins. You want to mix just until you see no dry flour. Then fold in chocolate chips and walnuts. This way, they stay evenly spread without breaking. These muffins shine fresh from the oven. Serve them warm for the best taste. You can dust them with powdered sugar or cocoa for a fun touch. Pair them with whipped cream or vanilla ice cream. This adds a rich layer of flavor that everyone will love. Enjoy these muffins as a snack or a sweet breakfast treat! Pro Tips Moisture Control: Ensure to wring out the grated zucchini well to prevent overly moist muffins that could affect the texture. Mixing Technique: When combining dry and wet ingredients, mix just until incorporated to maintain a light and fluffy muffin. Chocolate Quality: Use high-quality semi-sweet chocolate chips for a rich, decadent flavor that elevates your muffins. Storage Tips: Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer freshness. {{image_4}} You can make these muffins healthier with a few swaps. Instead of all-purpose flour, try whole wheat flour for more fiber. You can also use applesauce to replace some of the oil. This cut-down on fat while keeping moisture. If you want less sugar, replace some granulated sugar with a natural sweetener like honey or maple syrup. To make these muffins even more exciting, consider adding extras. Chopped nuts, like walnuts or pecans, add crunch. You can also mix in dried fruits, such as raisins or cranberries, for a sweet twist. Experimenting with spices can enhance flavor too. A pinch of nutmeg or a dash of espresso powder can elevate the chocolate taste. These muffins can fit various diets. For a vegan option, use flax eggs instead of regular eggs. Combine one tablespoon of ground flaxseed with three tablespoons of water for each egg. You can swap vegetable oil for coconut oil for a different taste. If you need gluten-free muffins, use a gluten-free flour blend. Always check the labels to ensure they meet your needs. Store your double chocolate zucchini muffins in an airtight container. Keep them at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. Just make sure to let them cool completely before storing. This helps keep them moist and rich. To reheat, you can use your microwave. Place a muffin on a microwave-safe plate. Heat it for about 10-15 seconds. This warms the muffin and makes the chocolate chips melt again. If you want a crisp outside, use an oven. Preheat the oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5-7 minutes. Freezing is a great way to save muffins for later. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag or container. They can last up to three months in the freezer. When you’re ready to enjoy one, simply let it thaw at room temperature. You can also reheat them straight from the freezer, adding a few extra seconds in the microwave. Yes, you can use frozen zucchini in your muffins. Just make sure to thaw it first. After thawing, squeeze out any extra water. This prevents your muffins from becoming too wet. Frozen zucchini works well since it has a similar taste and texture. It’s a great way to use up leftover zucchini. To make gluten-free muffins, swap the all-purpose flour for a gluten-free blend. Look for a blend that contains xanthan gum. This helps with the texture. You can also use almond flour or oat flour as alternatives. Be sure to measure carefully for the best results. If your muffins turn out dry, a few fixes can help. First, try adding more grated zucchini next time. Extra moisture comes from the zucchini. You can also reduce the baking time slightly. If you find dry muffins later, serve them warm with butter or a drizzle of honey. This adds moisture and flavor. In this post, we covered the key ingredients for great muffins and how to prepare them. I shared tips on avoiding soggy muffins and ways to mix the batter well. We also explored tasty variations and smart storage methods to keep your muffins fresh. Remember, baking is fun, so feel free to experiment with flavors. Enjoy your baking journey and share your results!

Decadent Double Chocolate Zucchini Muffins

Deliciously moist muffins made with zucchini and rich chocolate flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 medium zucchini, finely grated
  • 1 cup all-purpose flour
  • 1 third cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 half teaspoon baking powder
  • 1 quarter teaspoon salt
  • 1 half teaspoon ground cinnamon
  • 1 half cup granulated sugar
  • 1 quarter cup brown sugar, packed tightly
  • 1 half cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 quarter cup chopped walnuts (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.
  • In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Whisk these dry ingredients until they are thoroughly combined and set aside.
  • In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat the mixture until smooth, then add the eggs, one at a time, mixing well after each addition. Pour in the pure vanilla extract and continue to mix until fully incorporated.
  • To prepare the zucchini, place the grated zucchini in a clean kitchen towel and wring it out gently to remove excess moisture. Once drained, fold the zucchini into the wet mixture, ensuring it is evenly distributed.
  • Slowly add the dry ingredients to the wet mixture, gently stirring with a spatula or wooden spoon until barely combined—do not overmix, as this can lead to dense muffins.
  • Carefully fold in the semi-sweet chocolate chips and chopped walnuts (if using), making sure they are well-distributed throughout the batter.
  • Using a spoon or a cookie scoop, fill each muffin cup in the prepared tin about three-quarters full to allow space for rising.
  • Bake the muffins in the preheated oven for 18-20 minutes. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean or have a few moist crumbs attached.
  • Once baked, let the muffins cool in the pan for about 5 minutes. Afterward, transfer them to a wire rack to cool completely and enjoy their irresistible aroma!

Notes

For an elegant touch, serve the muffins warm, dusted lightly with powdered sugar or cocoa powder. Enhance the treat by adding a dollop of whipped cream or a scoop of creamy vanilla ice cream on the side for extra indulgence!
Keyword baking, chocolate, muffins, zucchini