Double Chocolate Zucchini Muffins
If your garden is overflowing with zucchini, this is the most delicious way to use it up! These muffins transform that humble veggie into something rich, chocolatey, and absolutely irresistible. It’s the perfect recipe for late-summer baking.
Servings 12 Muffins
Calories 318kcal
Equipment
- Hand mixer or stand mixer
- Flour sieve or sifter
- Box grater
- Mixing Bowls
- 2 Muffin Tins
- Cupcake liners
Ingredients
- ½ Cup Butter softened, (room temperature)
- 1 Cup Sugar
- 3 Eggs large
- ½ Cup Milk
- 1 Teaspoon Vanilla Extract
- 1 ½ Cups AP Flour
- 1 Cup Unsweetened Cocoa Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 ½ Cups Zucchini Grated patted dry
- 1 Cups Semi-sweet Chocolate Chips
Instructions
- Preheat the oven to 425° Fahrenheit
- Use a hand mixer to cream butter and sugar together in a large mixing bowl.
- Next, combine the creamed butter and sugar with eggs, milk, and vanilla. Mix on low speed until well combined.
- Sift cocoa powder, AP flour, baking soda, baking powder, and salt. Then, mix dry ingredients into wet ingredients. Do not overmix. Stop once dry ingredients are barely incorporated.
- Grate zucchini on a box grated and gently pat dry.
- Fold grated zucchini and chocolate chips into the batter and mix until evenly incorporated.
- Place cupcake liners into every other space in the muffin tins.
- Fill the cupcake liners nearly to the top of the cup cake liner.
- Let the batter rest for 15 minutes.
- Bake at 425 ° for 5 minutes.
- Turn down the oven temperature to 350° and bake for 12-14 minutes.
- Remove from the oven and let stand in the pan for 5 minutes. Then, remove them to a cooling rack and serve.
Notes
Diana’s Tips for Success
- Don’t skip the batter rest! This helps the flour fully hydrate and gives the muffins a better dome when they bake.
- Pat the zucchini dry. Too much water will make the muffins dense or gummy. A quick squeeze with paper towels does the trick.
- Only fill every other cup. Lining every other muffin space lets hot air circulate and gives each muffin room to rise tall.
- Watch the bake time. Ovens vary in consistent temperature. It is best to start checking for doneness at 12 minutes. A toothpick should come out with a few moist crumbs, not wet batter.
FAQS
Do I need to peel the zucchini?Nope! The peel is very thin and disappears as it bakes. Plus, it adds extra nutrients and a little extra color to the muffins. My batter looks really thick — is that okay?
Totally okay. This is a thick batter, but it should still be scoopable. If it feels dry, double-check that your zucchini was not over-patted (you want it damp, not bone dry). Why do I bake at 425°F first, then lower the oven?
That quick burst of high heat helps the muffins rise tall and form a nice domed top before gently finishing at a lower temperature.
Storage
Store in an airtight container at room temperature for 2-3 days, or freeze for up to 2 months.Nutrition
Calories: 318kcal | Carbohydrates: 42g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 370mg | Potassium: 318mg | Fiber: 4g | Sugar: 23g | Vitamin A: 351IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 3mg