Go Back
- 1 cup grated zucchini - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder The key to these muffins is the grated zucchini. It adds moisture and keeps the muffins soft. Use one small zucchini to get about one cup. All-purpose flour gives the muffins structure. You need half a cup of cocoa powder for that rich chocolate taste. - 1/2 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts or pecans For extra chocolate, add semi-sweet chocolate chips. They melt nicely and make every bite delicious. If you like nuts, chopped walnuts or pecans add a nice crunch. You can skip the nuts if you prefer a softer texture. - Gluten-free flour alternatives - Using coconut oil instead of vegetable oil If you need gluten-free muffins, use a gluten-free flour blend. This will work well and keep the taste great. You can also swap vegetable oil for coconut oil. It gives a nice hint of flavor and keeps the muffins moist. {{ingredient_image_1}} - Setting the Correct Temperature Start by preheating your oven to 350°F (175°C). This warm temperature helps the muffins rise nicely. - Preparing the Muffin Tins Line a 12-cup muffin tin with paper liners. If you don’t have liners, grease the tin lightly with cooking spray. This step keeps the muffins from sticking. - Grating and Draining the Zucchini Take one small zucchini and grate it. Then place the grated zucchini in a clean kitchen towel. - Importance of Removing Excess Moisture Squeeze the towel to remove extra water. This step is key to avoid soggy muffins. Removing moisture also cuts down on bitterness. - Combining Dry Ingredients In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix until everything is well blended. - Preparing and Mixing Wet Ingredients In a separate bowl, beat the vegetable oil, eggs, and vanilla extract together until smooth. This mix adds moisture and flavor. - Folding in Zucchini and Chocolate Chips Now, pour the wet mix into the dry mix. Stir gently until just combined. It’s okay if there are a few lumps. Then fold in the grated zucchini, semi-sweet chocolate chips, and nuts if you want. Be gentle to keep the muffins light and fluffy. Preventing Overmixing To get the best texture, do not overmix the batter. Stir just until the flour disappears. A few lumps are okay. Overmixing makes the muffins tough. Using Fresh Ingredients Always use fresh zucchini. This keeps your muffins moist and tasty. Fresh cocoa powder and eggs also help improve flavor. Monitoring Baking Time Keep an eye on the muffins while they bake. Start checking them at 18 minutes. Your oven may bake faster or slower than others. Checking Muffins with a Toothpick Use a toothpick to check if muffins are done. Insert it in the center. If it comes out clean, they are ready. If not, bake for a few more minutes. Dusting with Powdered Sugar For a pretty touch, dust the muffins with powdered sugar. This adds sweetness and makes them look fancy. Drizzling with Melted Chocolate Drizzle warm muffins with melted chocolate. This adds extra richness and makes them irresistible. Enjoy them with coffee or tea for a perfect pair! Pro Tips Moisture Control: Always squeeze out excess moisture from the grated zucchini to prevent your muffins from becoming soggy. Mixing Technique: Be careful not to overmix the batter; a few lumps are fine. This will ensure your muffins stay light and fluffy. Chocolate Variations: Experiment with different types of chocolate chips, such as dark or white chocolate, for a unique flavor twist. Storage Tips: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. {{image_2}} You can easily switch up the taste of your double chocolate zucchini muffins. Adding spices like cinnamon or nutmeg gives a warm flavor. Just one teaspoon of cinnamon can brighten the muffins. If you want a nutty crunch, try adding chopped walnuts or pecans. These will add texture and flavor, making each bite delightful. If you want to make these muffins vegan, simply swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. For those looking for healthier options, use sugar substitutes like coconut sugar or maple syrup. These can help reduce calories while keeping the sweet taste. To add a fun twist, think about peanut butter! Swirl in some creamy peanut butter into the muffin batter. This not only adds flavor but also a nice creaminess. You can also use any nut butter you like. Almond or cashew butter works well too. This twist makes for a tasty surprise in every bite! To keep your double chocolate zucchini muffins fresh, store them in an airtight container. Place them at room temperature. They stay tasty for about three days. If you want them to last longer, consider freezing them. To freeze muffins, wrap each one in plastic wrap. Then, place them in a freezer bag. This keeps them safe from freezer burn. They can last for up to three months in the freezer. When you're ready to eat a frozen muffin, take it out of the bag. Leave it at room temperature for about an hour. You can also thaw them in the microwave for about 15-20 seconds. This keeps them soft and warm. To reheat muffins, use your oven or microwave. For the oven, preheat it to 350°F (175°C). Wrap the muffin in foil to keep it moist. Bake for about 10 minutes. For the microwave, heat for about 10-15 seconds. To keep muffins moist, cover them after reheating. This prevents them from drying out. A damp paper towel can help if you use the microwave. Enjoy your muffins warm for the best flavor! Yes, you can use carrots or squash. Both options add moisture and sweetness. Grate them just like zucchini. Carrots give a nice crunch, while squash offers a mild flavor. Feel free to experiment with these vegetables in your muffins. You can reduce sugar by using applesauce or mashed bananas. You might swap some oil for unsweetened applesauce too. Consider using whole wheat flour for added fiber. These small changes can still keep the muffins tasty while making them a bit healthier. Absolutely! Just use a mini muffin tin. Fill each cup halfway with batter. Bake for about 10-12 minutes. Make sure to check with a toothpick to see if they’re done. Mini muffins are a fun, bite-sized treat! This blog post covered everything you need to know about making delicious zucchini muffins. We explored key ingredients, optional add-ins, and substitutions. I provided clear step-by-step instructions and tips for perfect muffins. Variations like vegan options and peanut butter twists add fun to your baking. Proper storage and reheating suggestions ensure your muffins stay fresh. Now you can enjoy making these muffins with confidence and creativity. Happy baking!

Decadent Double Chocolate Zucchini Muffins

Deliciously rich muffins made with chocolate and zucchini for a moist texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup grated zucchini
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
  • Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture to remove bitterness and excess water, then set aside.
  • In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined.
  • In another bowl, beat together the vegetable oil, eggs, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix—it’s okay if there are a few lumps remaining.
  • Gently fold in the grated zucchini, chocolate chips, and nuts (if using) until evenly distributed.
  • Divide the batter evenly among the muffin cups, filling each cup about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Serve warm, optionally dusted with powdered sugar or drizzled with melted chocolate.
Keyword baking, chocolate, muffins, zucchini