Name: Double Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 cup granulated sugar; ½ cup light brown sugar (packed); 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 large egg; 5 tablespoons unsalted butter (melted); 1 teaspoon pure vanilla extract; 1 cup skim milk; 1 cup semisweet chocolate chips; 1 cup finely shredded zucchini ((about 1 medium zucchini))

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When it comes to baking, there’s something undeniably magical about combining rich chocolate with the freshness of zucchini. These Double Chocolate Zucchini Muffins are a deliciously moist treat that will leave your taste buds dancing and your kitchen smelling divine. Not only do they satisfy your chocolate cravings, but they also sneak in a bit of healthy goodness. Perfect for breakfast, a snack, or even dessert, these muffins are sure to become a staple in your baking repertoire.

Why This Recipe is a Keeper

These Double Chocolate Zucchini Muffins are not just your average chocolate muffin. The addition of zucchini adds moisture without overpowering the chocolate flavor, making each bite a delightful experience. They’re easy to whip up, require basic pantry staples, and are perfect for using up that extra zucchini from your garden. Plus, with both granulated and brown sugars, you get that perfect balance of sweetness and a hint of caramel flavor. Trust me, once you try them, you’ll be reaching for this recipe again and again!

What’s in the Bowl

To create these scrumptious muffins, gather the following ingredients:

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 cup granulated sugar
½ cup light brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 large egg
5 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1 cup skim milk
1 cup semisweet chocolate chips
1 cup finely shredded zucchini (about 1 medium zucchini)

Hardware & Gadgets

Before you get started, make sure you have these essential tools on hand:

Muffin Tin: A standard 12-cup muffin tin is perfect for this recipe.
Parchment Paper Liners: Optional, but they make for easy removal and cleanup.
Mixing Bowls: Use a large bowl for wet ingredients and a separate one for dry.
Whisk and Spatula: For mixing and folding ingredients together smoothly.
Grater: To finely shred the zucchini, ensuring it blends well into the batter.

Mastering Double Chocolate Zucchini Muffins: How-To

Creating these delicious Double Chocolate Zucchini Muffins is a breeze! Follow these simple steps to achieve muffin perfection.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly.

Step 2: Prepare the Muffin Tin

Line your muffin tin with parchment paper liners or spray it lightly with non-stick cooking spray. This will prevent your muffins from sticking.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.

Step 4: Combine Wet Ingredients

In a separate bowl, mix the melted butter, egg, vanilla extract, and skim milk until smooth and fully incorporated.

Step 5: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; it’s okay if there are a few lumps.

Step 6: Add Zucchini and Chocolate Chips

Fold in the finely shredded zucchini and semisweet chocolate chips until evenly distributed throughout the batter.

Step 7: Fill the Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise.

Step 8: Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 9: Cool and Enjoy

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Double Chocolate Zucchini Muffins warm or at room temperature!

Low-Carb/Keto Alternatives

If you’re looking to make these Double Chocolate Zucchini Muffins a bit healthier or lower in carbs, consider these alternatives:

Almond Flour: Substitute all-purpose flour with almond flour for a gluten-free option.
Stevia or Erythritol: Replace granulated and brown sugar with a low-carb sweetener like stevia or erythritol.
Coconut Milk: Use full-fat coconut milk instead of skim milk for a creamy texture.
Unsweetened Applesauce: Replace butter with unsweetened applesauce for a lower-fat alternative.

Behind-the-Scenes Notes

Make sure to squeeze out excess moisture from the shredded zucchini before adding it to the batter. This helps prevent soggy muffins.
Feel free to experiment by adding nuts, seeds, or different types of chocolate chips for variety.
These muffins can be enjoyed warm but are also delicious when stored overnight for flavors to meld.
For an extra indulgent treat, consider topping the muffins with a drizzle of melted chocolate or a sprinkle of sea salt.

Store, Freeze & Reheat

To keep your Double Chocolate Zucchini Muffins fresh:

Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: Freeze muffins in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature or in the microwave.
Reheating: Reheat muffins in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes.

Troubleshooting Q&A

Why are my muffins dense?

Dense muffins can result from overmixing the batter or using too much flour. Make sure to measure flour correctly and mix just until combined.

How do I know when my muffins are done?

Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs.

Can I use frozen zucchini in this recipe?

Yes! Just make sure to thaw and drain any excess liquid from the frozen zucchini before adding it to the batter.

What can I substitute for egg in this recipe?

You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) or ¼ cup unsweetened applesauce for a vegan option.

Weekend Projects

If you enjoyed making these Double Chocolate Zucchini Muffins, you might also love these weekend baking projects:

Sally’s Baking Addiction for classic banana bread.
Pinch of Yum for delicious blueberry muffins.
Minimalist Baker for vegan chocolate cupcakes.
Baker by Nature for irresistible pumpkin spice muffins.

Let’s Eat

There’s nothing quite like the blend of chocolate and zucchini in these moist, delightful muffins. Whether you’re enjoying them with your morning coffee or as a sweet afternoon treat, these Double Chocolate Zucchini Muffins are bound to impress. The subtle sweetness combined with the richness of cocoa and a hint of chocolate chips makes each bite a little piece of heaven. So grab your mixing bowls, and let’s get baking! You’ll be so glad you did!