Chocolate Zucchini Muffins

Chocolate Zucchini Muffins have double the chocolate, with cocoa powder and chocolate chips in the batter. They’re unbelievably moist and delicious and a great recipe to use up zucchini. Enjoy these double chocolate zucchini muffins for breakfast, a snack, or dessert. They freeze well too!

Author Amber Brady

Prep Time 15

Cook Time 20

Total Time 35

Yields muffins

Ingredients

2 ¼ cups (270 g) all-purpose flour, (stir, spoon & level)
2 cups (400 g) granulated sugar
½ cup (40 g) cocoa powder, (I use Hershey's Special Dark)
1 tsp salt
1 tsp baking soda
¼ tsp baking powder
3 large eggs
½ cup (118 ml) milk
1 cup (237 g) oil, (canola/vegetable)
1 Tbsp vanilla extract
2 cups (260 g) shredded zucchini, lightly packed (1-2 small zucchinis)
1 cup (170 g) semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees Fahrenheit (or 400˚F for high altitude). Line muffin tins with paper baking cups. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, baking soda, and baking powder.
In a separate bowl, whisk together the eggs, milk, oil and vanilla. Then fold in the shredded zucchini.
Add the dry ingredients to the wet ingredients. Stir to combine, then fold in the chocolate chips.
Use a #24 scoop to fill each cup 2/3 full. Can sprinkle extra chocolate chips on top, if desired.
Bake chocolate zucchini muffins at 350˚F for 20-25 minutes. For high altitudes, bake at 400˚F for 18-20 minutes. Muffins are done when the cake springs back when touched or a toothpick inserted into the center comes out with just a few moist crumbs.
Allow the chocolate zucchini muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Place muffins in an airtight container. Store at room temperature up to 3 days.

Notes

For medium/large zucchinis: Quarter the zucchini and scrape the seeds out before shredding it.
NOTE: If your zucchini is especially large or watery, you will want to place it in a fine mesh strainer and press it with a spatula to drain the water out before adding the zucchini to the muffin batter. You can even wrap the shredded zucchini in a kitchen towel, twist the ends, and squeeze the water out. But I have found if the zucchini is smaller, I don’t need to strain it at all. A little water (a Tablespoon or so) is ok.
To Freeze: Place muffins in a freezer safe container with parchment paper between the layers or place them in a freezer safe zip-top bag and freeze up to 3 months.

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