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Best Fudgy Double Chocolate Zucchini Muffins Recipe

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These fudgy double chocolate zucchini muffins are incredibly moist, rich in chocolate flavor, and sneak in a serving of vegetables. Perfect for breakfast, snacks, or dessert, they taste like a brownie but are made with simple, wholesome ingredients.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, gently squeezed)
  • 1 cup semisweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick spray.
  2. Shred the zucchini. Wash the zucchini and trim off the ends. Using the fine side of a box grater, shred it onto a clean kitchen towel or paper towels. Gently press to absorb some moisture—do not squeeze dry. Set aside.
  3. Mix the dry ingredients. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  4. Mix the wet ingredients. In a medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly thickened, about 30 seconds.
  5. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined—a few streaks of flour should remain. Do not overmix.
  6. Fold in the zucchini and chocolate chips. Add the shredded zucchini and 1 cup of chocolate chips to the batter. Fold gently until evenly distributed. Reserve a handful of chocolate chips for topping.
  7. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top.
  8. Bake. Place the muffin tin in the preheated oven and bake for 18-22 minutes. Muffins are done when a toothpick inserted into the center comes out with a few moist crumbs attached.
  9. Cool. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature eggs for better incorporation. Grate zucchini finely for even moisture distribution. Let muffins cool completely before storing to prevent soggy tops. For gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, use dairy-free chocolate chips and flax eggs. Muffins taste even better the next day.

Nutrition

Keywords: chocolate zucchini muffins, fudgy muffins, double chocolate muffins, healthy muffins, zucchini recipes, easy muffin recipe

Find it online: https://jollyfork.com/best-fudgy-double-chocolate-zucchini-muffins-recipe/