Double Chocolate Zucchini Muffins

Chocolate Chunk Zucchini Muffins, tender zucchini muffins filled with decadent chocolate

5 from 1 vote

Double Chocolate Zucchini Muffins

Tender, chocolate zucchini bread muffins, dotted with chocolate chunks, and totally moist and delicious. The perfect indulgent treat.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Keyword: Double chocolate zucchini muffins, zucchini bread muffins, Zucchini chocolate chip muffins, zucchini muffins

Servings: muffins

Calories: 227kcal

Ingredients

1 1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 cup vegetable oil
3 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon instant coffee not prepared
1 teaspoon ground cinnamon
2 cups grated zucchini pressed with a paper towel to remove excess moisture
1 cup semisweet chocolate chunks or chocolate chips

Instructions

Preheat oven to 350°F.
Prepare muffin tin by spraying well with nonstick cooking spray or line with paper liners. Liners are recommended.
In a large bowl combine sugars, oil, eggs, and vanilla and beat with an electric hand mixer until thoroughly combined.
In a medium bowl add flour, cocoa powder, salt, baking soda, instant coffee and cinnamon. Whisk together.
Slowly add the whisked together dry ingredients into the bowl with the sugar mixture and mix until just combined. Do not over mix.
Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chunks. Reserve a few chocolate chunks to put into the top to make them look better (optional).
Use a large cookie scoop (3 tablespoons) to divide batter amongst the muffin wells.
Just before baking, press a few chocolate chunks into the top to make them look awesome.
Bake in preheated oven for 18-22 minutes until toothpick inserted in the center comes out clean.

Notes

The finer you grate the zucchini, the less noticeable it is in the muffins.

Slightly drain the zucchini by pressing a paper towel over the bowl of grated zucchini, squeezing some of the excess moisture out.

Baking time can vary based on ovens and the amount of moisture in the zucchini, so add time as needed until tops are dry, and a toothpick inserted in the center comes out clean. This recipe has taken anywhere between 22-28 minutes for me to get done muffins, based on the zucchini. So adjust as needed.

Nutrition