Double Chocolate Zucchini Muffins
These double chocolate zucchini muffins are a good way to use up extra summer zucchini without making another savory zucchini recipe. Cocoa powder, chopped chocolate and chocolate chips give them plenty of chocolate flavor, while the grated zucchini keeps them soft and moist.
You don’t need to peel the zucchini or do anything complicated before adding it to the batter. Grate it finely, mix everything together, and you’ll have a dozen double chocolate zucchini muffins ready in about 40 minutes.
Why You’ll Love These Zucchini Muffins
What You’ll Need
Use What You Have
- Zucchini: Small or medium zucchini work especially well because they’re tender and have fewer large seeds. There’s no need to peel them. Finely grate enough to make 2 cups.
- Oil: Vegetable or another neutral-flavoured oil works well. Melted coconut oil is another option.
- Chocolate: Use semisweet or dark chocolate, either grated or finely chopped. Chocolate chips can also work if that’s what you have.
- Cocoa: Unsweetened cocoa powder gives these muffins their deep chocolate flavour.
Got an oversized zucchini?
Remove particularly large seeds before grating it. If the grated zucchini is dripping wet, give it a very gentle squeeze. Don’t wring it completely dry.
How to Make Double Chocolate Zucchini Muffins
These double chocolate zucchini muffins come together quickly with a simple batter and finely grated zucchini. Mix just until combined, then divide the batter between the muffin cups and bake until the centres are set.
1. Mix the wet ingredients
Whisk the eggs, oil and sugar until smooth.
2. Add the dry ingredients
Add the flour, cocoa powder, baking powder and salt. Stir just until combined.
3. Add zucchini and chocolate
Fold in the grated zucchini and chopped chocolate. Don’t overmix the batter.
4. Fill the muffin pan
Divide the batter between 12 lined muffin cups, filling each about three-quarters full. Sprinkle chocolate chips over the tops.
5. Bake
Bake at 350°F for 20–24 minutes, or until a tester inserted near the centre comes out with a few moist crumbs.
Let them cool in the pan for about five minutes before transferring them to a wire rack.
Sarita’s Recipe Tips
For these muffins:
Don’t overmix. Stir only until you no longer see dry flour. Overmixing can make muffins tough.
Finely grate the zucchini. Smaller pieces disappear into the muffins much better.
Don’t automatically squeeze the zucchini dry. Its moisture helps create the soft texture. Only remove a little liquid if your zucchini is unusually watery.
Check early. Start checking around 20 minutes so the chocolate muffins don’t dry out.
Don’t Waste It
Have leftover zucchini?
Grate it and freeze it in 2-cup portions for another batch of muffins. You can also use extra zucchini in my creamy zucchini parmesan pasta sauce recipe.
Make It Work for You
Mini muffins
Use a mini muffin pan and reduce the baking time.
Add nuts
Try walnuts or pecans.
Change the flavour
Add vanilla, cinnamon or orange zest.
More chocolate
Add extra chocolate chips on top.
FAQs About Double Chocolate Zucchini Muffins
These common questions cover the small details that can make a difference when baking chocolate zucchini muffins. Here’s what to know before you start mixing the batter.
Do I need to peel zucchini for muffins?
No. The peel softens as the muffins bake, especially when the zucchini is finely grated. Just wash the zucchini well before grating it.
Should I squeeze the water out of grated zucchini?
Usually, no. The moisture in the zucchini helps keep these muffins soft. If your zucchini is unusually watery, give it a very gentle squeeze rather than wringing it completely dry.
Can you taste the zucchini in chocolate zucchini muffins?
Not much. The cocoa and chocolate are the dominant flavours, while the finely grated zucchini mostly adds moisture and texture.
Can I use frozen zucchini?
Yes, but thaw it first and drain off any excess liquid. Frozen zucchini can release more water than freshly grated zucchini, so you may need to gently squeeze it before adding it to the batter.
Can I make these as mini muffins?
Yes. Divide the batter between a mini muffin pan and start checking for doneness much earlier than you would with standard muffins. They’ll bake faster because of their smaller size.
Double Chocolate Zucchini Muffins Are an Easy Way to Use Extra Zucchini
These double chocolate zucchini muffins are a practical way to use up fresh zucchini while adding another freezer-friendly breakfast or snack to your rotation. The zucchini keeps the muffins moist, while cocoa, chopped chocolate and chocolate chips give them plenty of chocolate flavour.
Make a batch when zucchini is plentiful, enjoy a few fresh, and freeze the extras for later. It’s one more simple way to make good use of what you already have in the kitchen.
Double Chocolate Zucchini Muffins
Equipment
- 1 mixing bowl
- 1 spatula
- 1 12 muffin pan
Ingredients
- 2 cups finely grated zucchini about 1 medium zucchini
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup grated chocolate or finely chopped chocolate
- 2-3 tablespoons chocolate chips
- a dash of powdered sugar for serving
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a mixing bowl, whisk together the eggs, vegetable oil, and sugar until smooth.
- Sift the cocoa into a bowl, add the flour, baking powder, and salt. Mix until the batter is smooth.
- Add the zucchini and grated chocolate. Gently stir until combined. Do not overmix.
- Fill the muffin tins. Fill each about ¾ full. Sprinkle the muffins with chocolate chips.
- Bake for 20-24 minutes.
- Let the muffins cool in the tins for about 5 minutes, then transfer them to a wire rack. Remove the paper liners and transfer the muffins to a plate. Dust with powdered sugar and serve.
Nutrition
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