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Ultimate Double Chocolate Zucchini Muffins. recipe photo

Double Chocolate Zucchini Muffins.

Indulge in these moist, rich Double Chocolate Zucchini Muffins packed with hidden veggies and chocolatey goodness!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 0.5 cup milk
  • 0.5 cup avocado oil
  • 2 teaspoons vanilla extract
  • 1.5 cups grated zucchini squeezed and liquid drained
  • 1 cup chocolate chips

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Muffin Tin
  • Parchment liners
  • Grater

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line your muffin tin with parchment liners or lightly grease it with avocado oil.
  3. Step 3: In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  4. Step 4: In another bowl, beat the eggs and combine with sugar, milk, avocado oil, and vanilla extract. Mix until smooth.
  5. Step 5: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
  6. Step 6: Fold in grated zucchini and chocolate chips using a rubber spatula.
  7. Step 7: Spoon the batter into the muffin tin, filling each cup about ¾ full.
  8. Step 8: Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Step 9: Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.

Notes

  • Squeeze out excess moisture from zucchini to avoid soggy muffins.
  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze individually wrapped muffins for up to 3 months.