Double Chocolate Zucchini Muffins

These Double Chocolate Zucchini Muffins are the perfect balance of rich, chocolatey goodness with the unexpected addition of zucchini. They’re moist, tender, and full of melty chocolate chips, making them a delightful treat for any time of day. If you’re looking for a fun way to sneak some veggies into your snacks, these muffins are a delicious and clever solution.

Why You’ll Love This Recipe

• Double Chocolate Flavor: The combination of cocoa powder and chocolate chips creates a rich, indulgent flavor that will satisfy any chocolate lover’s cravings.

• Sneaky Veggies: With 1 ½ cups of grated zucchini, these muffins are a great way to sneak in some vegetables, adding moisture without compromising flavor.

• Perfect Texture: The avocado oil keeps the muffins soft and moist, while the zucchini adds an extra level of tenderness and texture.

• Quick & Easy: With a simple prep time of just 20 minutes and a cook time of 20 minutes, you’ll have these muffins ready in no time. Perfect for a quick snack or breakfast on the go.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 large eggs

• 1 cup granulated sugar

• ½ cup milk

• ½ cup avocado oil

• 2 teaspoons vanilla extract

• 1 ½ cups grated zucchini, squeezed and liquid drained

• 1 ½ cups chocolate chips

Directions

1. Preheat the oven: Set your oven to 375°F (190°C) and line a muffin tin with paper liners.

2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

3. Mix wet ingredients: In a large bowl, whisk the eggs and granulated sugar until smooth. Add the milk, avocado oil, and vanilla extract, and whisk to combine.

4. Combine dry and wet ingredients: Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

5. Add zucchini and chocolate chips: Stir in the grated zucchini, ensuring the liquid is drained off. Fold in the chocolate chips until evenly distributed.

6. Fill muffin tin: Spoon the batter into the muffin liners, filling each about ¾ of the way full.

7. Bake: Bake for 18 to 22 minutes, or until a toothpick or cake tester inserted into the center comes out clean.

8. Cool: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely for another 10 minutes.

Servings and Timing

• Servings: 12 to 15 muffins

• Prep time: 20 minutes

• Cook time: 20 minutes

• Cooling time: 20 minutes

• Total time: 1 hour

Variations

• Vegan Option: Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk.

• Dairy-Free: Use dairy-free chocolate chips and plant-based milk (like almond or oat milk).

• Nuts: Add ½ cup of chopped walnuts or pecans for added texture and flavor.

• Spices: Add a pinch of cinnamon or nutmeg for a warm, spiced kick.

Storage/Reheating

• Storage: Store the cooled muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, place them in the fridge for up to a week.

• Freezing: These muffins freeze well. Wrap them individually in plastic wrap or foil and store them in a freezer-safe bag or container for up to 3 months.

• Reheating: To reheat, warm them in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5 minutes.

FAQs

Can I use zucchini with the skin on?

Yes, leave the skin on when grating the zucchini. It adds color and nutrients to the muffins without affecting the texture.

Do I need to squeeze out the liquid from the zucchini?

Yes, it’s essential to squeeze out as much liquid as possible from the grated zucchini. Otherwise, the muffins may become too wet and affect the texture.

Can I substitute the avocado oil with another oil?

You can substitute avocado oil with vegetable oil, canola oil, or melted coconut oil. Each will still produce a moist muffin, but the flavor may vary slightly.

How do I make these muffins less sweet?

To reduce the sweetness, you can cut the amount of sugar by ¼ cup. You can also use a sugar substitute like stevia or monk fruit if preferred.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour for a heartier muffin, but be aware that the texture may be denser. You might also need to add a bit more liquid to balance the dry ingredients.

Can I use a different type of milk?

Yes, you can use any type of milk, such as almond milk, oat milk, or soy milk, as a substitute for dairy milk.

How can I make the muffins fluffier?

For fluffier muffins, be sure not to overmix the batter once the dry ingredients are added to the wet ingredients. Overmixing can lead to dense muffins.

Can I make mini muffins?

Yes, you can use a mini muffin tin. Reduce the baking time to 10-12 minutes, checking with a toothpick to ensure they are fully cooked.

Can I add more chocolate chips?

Definitely! If you’re a chocolate lover, feel free to add extra chocolate chips or even chunks of dark chocolate for more indulgence.

Can I bake these in a loaf pan instead of muffins?

Yes, you can bake the batter in a greased loaf pan. Adjust the baking time to around 50-60 minutes, or until a toothpick comes out clean.

Conclusion

These Double Chocolate Zucchini Muffins are the perfect combination of indulgent chocolate and a subtle veggie boost. The zucchini keeps them moist while adding a hidden nutritional punch, making these muffins an ideal treat for all ages. Whether you’re craving a snack or need a quick breakfast, these muffins are a crowd-pleaser that you’ll keep coming back to. Enjoy!