Double Chocolate Zucchini Muffins
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Moist, rich, and packed with a hidden veggie boost, these Double Chocolate Zucchini Muffins offer a delightful chocolatey treat that’s both delicious and wholesome. Perfect for any time!
Gather ‘round because I’ve got a treat that’s gonna knock your socks off! Picture this: Double Chocolate Zucchini Muffins. Now, before you wrinkle your nose at the thought of zucchini in your dessert, just trust me. These muffins are a Southern gem, bringing together the rich decadence of chocolate with a sneaky little veggie twist that makes them just a tad healthier without sacrificing any flavor. Perfect for your morning before-school breakfast or a sweet afternoon pick-me-up, these muffins are completely delicious.
I know, I know—zucchini in muffins might sound a bit unconventional, but trust me, it’s a game changer. The zucchini keeps these muffins unbelievably moist, while the double dose of chocolate makes them irresistibly decadent. Plus, it’s a clever way to sneak in some veggies without anyone, especially your kids, being the wiser. These muffins are sure to become a fast favorite of anyone who tries them. So, let’s roll up our sleeves and get baking!
What You’ll Need to Make Double Chocolate Zucchini Muffins
Ingredients:
- all-purpose flour
- unsweetened cocoa power – dutch processed
- baking powder
- baking soda
- salt
- unsalted butter – melted
- milk
- eggs
- vanilla
- granulated sugar
- brown sugar
- grated zucchini
- semi sweet chocolate chips
How to Make Double Chocolate Zucchini Muffin
Preheat oven to 425 degrees. Line a muffin pan with cupcake liners or spray the wells with non-stick spray.
Grate the zucchini. I grated the zucchini with a grater, and 1 medium sized zucchini was enough!
In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In another bowl, whisk the butter, milk, eggs, vanilla, granulated sugar, and brown sugar.
Stir in zucchini.
Add wet mixture to the dry mixture and stir until just combined. Do not over mix!
Fold in chocolate chips.
Fill muffin cups 3/4 full, almost to the top. Bake 5 minutes at 425, then drop heat to 350 degrees and bake for an additional 15 minutes. Or until a toothpick test comes out clean.
Cool for 5 minutes while still in the pan. Move to a cooling rack to finish cooling.
These double chocolate zucchini muffins are SO delicious and chocolatey. Who can resist these?! Especially knowing they have a vegetable in them!
Just look how moist these are! Such a delicious muffin option!
How to Store Double Chocolate Zucchini Muffins
To keep your Double Chocolate Zucchini Muffins fresh and delicious, store them in an airtight container at room temperature. This will ensure they stay moist and flavorful for up to 3 days. If you want to enjoy them for longer, you can refrigerate them, which extends their freshness for about a week.
For even longer storage, wrap each muffin individually in plastic wrap, place them in a freezer-safe bag, and freeze them for up to 3 months. Just thaw them at room temperature or give them a quick zap in the microwave before indulging. This way, you can savor that rich, chocolatey goodness anytime you crave a sweet treat!
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Ingredients
- 1 1/2 cups + 1 tbsp all-purpose flour
- 1/2 cup unsweetened cocoa powder dutch processed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter melted
- 1/2 cup milk
- 2 eggs large
- 2 tsp vanilla
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 1/2 cup grated zucchini
- 1/2 cup semi-sweet chocolate chips (and a few extra for the topping)
Instructions
- Preheat oven to 425 degrees. Line a muffin pan with cupcake liners or spray the wells with non-stick spray.
- In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In another bowl, whisk the butter, milk, eggs, vanilla, granulated sugar, and brown sugar. Stir in zucchini.
- Add wet mixture to the dry mixture and stir until combined. Do not over mix.
- Fold in chocolate chips.
- Fill muffin cups 3/4 full, almost to the top. Bake 5 minutes at 425, then drop heat to 350 degrees and bake for an additional 15 minutes. Or until a toothpick test comes out clean.
- Cool for 5 minutes while still in the pan. Move to a cooling rack to finish cooling.
