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Best Double Chocolate Chip Zucchini Muffins (Easy Recipe)

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Rich, fudgy double chocolate chip zucchini muffins that are incredibly moist and packed with hidden veggies. Nobody will guess there’s zucchini inside!

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsweetened cocoa powder (50g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, room temperature
  • ½ cup granulated sugar (100g)
  • ½ cup light brown sugar (100g), packed
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini), squeezed dry
  • 1 cup semi-sweet chocolate chips (175g)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your muffin tin with paper liners or grease the cups well with butter or cooking spray.
  2. Shred the zucchini. Wash your zucchini and trim off the ends. Shred it using a box grater or food processor. You should end up with about 1 ½ cups of shredded zucchini. Place it in the center of a clean kitchen towel, gather the corners, and twist tightly over the sink. Squeeze until no more liquid drips out. Set the squeezed zucchini aside.
  3. Mix the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using). Make sure there are no lumps — cocoa powder tends to clump, so break those up with your whisk.
  4. Mix the wet ingredients. In a separate medium bowl, whisk the eggs until they’re light and frothy, about 30 seconds. Add the granulated sugar, brown sugar, oil, and vanilla extract. Whisk until smooth and well combined. The mixture should look glossy and smell amazing.
  5. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined — a few streaks of flour are okay at this point. Do not overmix, or your muffins will be tough.
  6. Fold in the zucchini and chocolate chips. Add the squeezed zucchini and most of the chocolate chips (reserve about ¼ cup for topping). Fold gently until everything is evenly distributed. The batter will be thick and slightly sticky — that’s exactly what you want.
  7. Fill the muffin cups. Use an ice cream scoop or a large spoon to divide the batter evenly among the 12 muffin cups. They should be filled almost to the top — these muffins don’t spread much, so filling them high gives you that nice dome. Sprinkle the reserved chocolate chips on top of each muffin.
  8. Bake. Place the muffin tin in the preheated oven and bake for 18-22 minutes. At the 18-minute mark, insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they’re done. If there’s wet batter, give them another 2-3 minutes and check again.
  9. Cool. Let the muffins cool in the pan for 5 minutes. This allows them to set so they don’t fall apart when you remove them. Then transfer them to a wire cooling rack to cool completely. If you try to eat one too early, the chocolate chips will burn your mouth — ask me how I know.

Notes

Don’t skip squeezing the zucchini dry — this step is crucial for avoiding soggy muffins. Measure flour correctly by spooning and leveling. Use room temperature eggs for better mixing. Overmixing leads to tough muffins; stir until just combined. Start checking for doneness at 18 minutes. Let muffins cool in the pan for 5 minutes before transferring to a rack.

Nutrition

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Find it online: https://eliplate.com/best-double-chocolate-chip-zucchini-muffins-easy-recipe/