Go Back
To make these tasty muffins, you need the following ingredients: - 1 cup grated zucchini (about 1 small to medium zucchini) - 1 ½ cups all-purpose flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ¾ cup granulated sugar - ¼ cup brown sugar, packed - 2 large eggs - ½ cup vegetable oil (or melted coconut oil) - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - ¼ cup chopped walnuts (optional) Zucchini adds moisture and nutrition to baked goods. It keeps your muffins soft and fluffy. Here are some health benefits of zucchini: - Low in calories: Zucchini is low in calories and high in water. This helps you enjoy muffins without guilt. - Packed with vitamins: It has vitamins A and C. These support your immune system and skin health. - Rich in fiber: This helps with digestion and keeps you feeling full. Adding zucchini is a smart way to boost nutrition in your treats. Using fresh ingredients is key to great flavor. Fresh zucchini has more moisture and taste. Here’s why fresh matters: - Better flavor: Fresh ingredients enhance the taste of your muffins. They make each bite delicious. - Nutritional value: Fresh foods have more vitamins and minerals. This means healthier muffins for you. - Texture: Fresh ingredients provide the right texture. You want your muffins to be soft and moist. Always choose fresh ingredients for the best results in your baking. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step gets everything ready for baking. Next, take your muffin tin. Line it with paper liners or lightly grease it to prevent sticking. This will help the muffins come out easily after baking. Grab one small to medium zucchini. Grate it until you have about one cup. Place the grated zucchini in a large bowl. Add ¾ cup of granulated sugar and ¼ cup of brown sugar to the bowl. Mix these well to blend the flavors. Now, crack two large eggs into the bowl. Pour in ½ cup of vegetable oil and 1 teaspoon of vanilla extract. Whisk everything together until it is smooth. This mix brings moisture and flavor to your muffins. In another bowl, you’ll mix the dry ingredients. Combine 1 ½ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk these together until well mixed. Gradually add this dry mix to your wet ingredients. Stir gently until just combined. Be careful not to overmix. Finally, fold in 1 cup of semi-sweet chocolate chips and ¼ cup of chopped walnuts if you like. Spoon the batter into your prepared muffin tin, filling each cup about ¾ full. Bake them for 18 to 20 minutes. Check doneness by inserting a toothpick in the center. If it comes out clean, your muffins are ready! Let them cool in the tin for about five minutes before moving them to a wire rack. Enjoy your delicious double chocolate zucchini muffins! To keep your muffins moist, use fresh zucchini. Grate it right before mixing. Remove excess water by using a clean kitchen towel. This way, you will not add too much liquid. The eggs and oil also add moisture. If you want a richer taste, try using melted coconut oil. It pairs well with chocolate. One common mistake is overmixing the batter. Mix just until the dry ingredients blend in. Overmixing makes muffins tough. Another tip is to check your oven temperature. Use an oven thermometer for accuracy. If your oven runs hot, reduce the baking time. This helps your muffins bake evenly. To test if your muffins are done, insert a toothpick in the center. If it comes out clean, they are ready. If not, bake a few more minutes. Once out of the oven, let them cool in the tin for 5 minutes. After that, move them to a wire rack. This prevents sogginess on the bottom. Enjoy the delicious aroma as they cool! Pro Tips Use Fresh Zucchini: Make sure to use fresh, firm zucchini for the best flavor and texture in your muffins. Don't Overmix: Gently fold the dry ingredients into the wet ingredients to avoid tough muffins; a few lumps are okay! Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. Customize Your Add-ins: Feel free to substitute chocolate chips with nuts, dried fruits, or even peanut butter chips for a unique twist! {{image_2}} You can make these muffins even better by adding nuts or mix-ins. Walnuts add a nice crunch and flavor. If you want a different nut, try pecans. You can also use seeds like pumpkin or sunflower for added texture. For a fun twist, mix in some dried fruit, like cherries or raisins. Each option gives your muffins a unique taste. You can make these muffins healthier with a few swaps. Use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also replace half the sugar with applesauce or mashed bananas. This keeps the muffins sweet but lowers the sugar content. For a lighter option, try using Greek yogurt instead of oil. This adds moisture without extra fat. Adding spices can enhance the flavor of your muffins. A dash of cinnamon or nutmeg brings warmth and depth. You can also try adding a pinch of chili powder for a surprise kick. If you love coffee, mix in some espresso powder for a rich taste. These small changes can make your muffins stand out and excite your taste buds. To keep your muffins fresh, store them in an airtight container. This helps maintain moisture. Place a paper towel at the bottom to absorb excess moisture. You can also layer the muffins with parchment paper to prevent them from sticking. Store them at room temperature for up to three days. If you want to keep them longer, consider freezing them. Freezing muffins is simple. First, let them cool completely. Wrap each muffin in plastic wrap tightly. Then, place the wrapped muffins in a freezer-safe bag or container. Label the bag with the date. You can freeze them for up to three months. When you're ready to enjoy them, just pull them out and thaw them. Reheating your muffins can bring back their fresh taste. You can use a microwave or an oven. For the microwave, heat each muffin for about 15-20 seconds. If you prefer the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5-10 minutes. They will be warm and delicious, just like fresh out of the oven. Yes, you can use frozen zucchini. Just thaw it first and drain the excess water. Frozen zucchini works well if you don’t have fresh zucchini. It keeps the muffins moist and adds great flavor. To make these muffins vegan, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use vegetable oil instead of coconut oil, if desired. You can use whole wheat flour or almond flour. Both options change the texture slightly. Whole wheat flour gives a nutty flavor, while almond flour adds moisture. Adjust the liquid in the recipe if needed. In this post, we explored the tasty journey of making double chocolate zucchini muffins. We covered key ingredients, step-by-step baking instructions, and helpful tips. You learned about the health benefits of fresh zucchini and how to store your muffins. Remember, using fresh ingredients boosts flavor and nutrition. Experiment with mix-ins for fun twists. Enjoy baking and share these yummy muffins with friends and family!

Double Chocolate Zucchini Muffins

Deliciously moist muffins made with zucchini and rich chocolate flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup grated zucchini
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 2 large eggs
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 0.25 cup chopped walnuts

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  • In a large bowl, combine the grated zucchini with the granulated and brown sugars, mixing well to combine.
  • Add the eggs, vegetable oil, and vanilla extract to the zucchini mixture, whisking until smooth.
  • In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  • Fold in the chocolate chips and walnuts (if using) until evenly distributed.
  • Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Optional walnuts can be added for extra crunch.
Keyword baking, chocolate, muffins, zucchini