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Moist Double Chocolate Zucchini Muffins

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These Moist Double Chocolate Zucchini Muffins combine rich chocolate flavor with hidden veggies for a moist, tender breakfast treat that’s both indulgent and healthy.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ⅓ cup (80 ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (about 2 medium) zucchini, grated and squeezed dry
  • 1 cup (170 g) chocolate chips (semi-sweet or dark)
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  2. Grate the zucchini using a box grater and squeeze out excess moisture using a clean kitchen towel. Set aside.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  4. In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened.
  5. Fold the grated zucchini into the wet mixture until evenly distributed.
  6. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  7. Fold in the chocolate chips, reserving a few to sprinkle on top.
  8. Divide the batter evenly among the 12 muffin cups, filling about two-thirds full. Sprinkle remaining chocolate chips on top if desired.
  9. Bake for 20-25 minutes, checking at 20 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Use room temperature eggs for better mixing and rise. Do not overmix batter to keep muffins tender. If batter is too thick, add a tablespoon of milk or dairy-free alternative. Dutch-processed cocoa powder gives a smoother flavor. Muffins keep well at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: double chocolate, zucchini muffins, healthy breakfast, chocolate muffins, sneaky veggies, easy muffins, kid-friendly, moist muffins

Find it online: https://nanarecipes.info/moist-double-chocolate-zucchini-muffins-easy-healthy-recipe-for-breakfast/